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hotrod3539 last won the day on February 23

hotrod3539 had the most liked content!

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About hotrod3539

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    Brewmaster in Training
  • Birthday 11/24/1978

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  1. LOL!! Kinda like the yoda/mr why situation we questioned a while back? Nope, we are two different people, but with the same thoughts on beer it would appear... LOL!
  2. Ya know... i am with @Shrike yet!! As for the boosters, in my humble and honest opinion....with the grain and LME additions, you really dont need them unless you want the extra ABV, the LME and grains will add plenty on their own. As for the recommendation with the second... i would toss in a couple oz of 2 row as a safety with those oats I would recommend adding some hops just as Shrike said just a 1/4 to 1/2 oz with a 5-10 min. boil before you add in the HME.... The hop choices would be yours, just find a couple with the flavor profile you want and go for it. ( i am a fan of citrus, so i would toss in some Citra hops for the second and maybe something simpler for the first like... Polaris for a bit of mint, pineapple thing)
  3. Well.... i was working on a long winded response but @Shrike pretty much summed up what i was gonna
  4. it can if used as payment to someone for doing those things.... lol
  5. What @RickBeer said.
  6. 45-50ish..... You want to always try and ferment on the cooler end of the scale no matter what yeast you are using..... helps prevent some of those ester driven off flavors.
  7. YAY!!!! Looks like you just needed to light a fire under those yeasties butts!! lol!
  8. Welp... other than unsure of the viability of the yeast..... sounds like a good clean pitch (and it could be one of those that takes a while to get its butt in gear.... (although i read somewhere ( a couple comparisons and research posts and whatnot) that the proteins are great food (energy) for the yeast (like plenty of oxygen) to kick start should have gotten going by now i would think) I think taking the readings and then pitching in the K-97 if needed is a good plan.
  9. Omega info on the yeast (direct from their website) Kolsch II OYL-044 The Kolsch II strain is warmer fermenting than Kolsch I, flocculates much better and clears more quickly. Though a little easier to manage, they are similar in that they are both lager-like ale strains that are lightly fruity, crisp and clean, accentuating of hop flavors, and with a hint of sulfur that disappears with age. Details Flocculation: Medium Attenuation: 72-78% Temperature Range 65-69° F (18-21° C) Alcohol Tolerance: 10% ABV
  10. Some questions... 1: Any Trub? 2: Proper pitching temp reached before adding yeast? 3: Did you let the yeast Slurry warm to room temp? 4: Are we sure the yeast was alive? (The starter would have been a good indication if you had done one)(Also the pack might have swelled out a bit once you warmed it....) 5: Did you gently shake the pouch to blend the contents before adding to wort? 6:Did you play some loud obnoxious music to wake up the yeast then crack the whip to get its lazy butt into action? 7: Did you RDWHAHB? (Ok... 6 and 7 are meant to make you smile and relax a bit...) (yes... i know these are basic questions but sometimes the basics can get overlooked in the midst of a busy brew day)
  11. I believe the max temp liquid can be going into the LBK is 140*F without a cold water "cushion" for it to mix with and cool down even farther. (I think it is stamped on the LBK somewhere but I am not near mine currently to double check)
  12. I boil 10 min. Then soak in StarSan 10 min, also sanitize a drinking glass, then i put the sack in the glass, open the sack and fold the opening of the sack over the mouth of the glass and pour in hops.....never had an issue getting the hops in using this method.
  13. Dang... beat me by a few
  14. The booster has been changed. It was one big package, now they have split it into 2 smaller ones which equals the bigger one.
  15. Congrats!!! Welcome to the wonderful world of home brewing... your new obsession...oops...i mean hobby....