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Spoodge

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About Spoodge

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  1. That is a very good analogy!! Really made me picture it in my head. Let me try to sum this up for myself: 1. Making a starter from dry yeast is not necessary because they already have cell count and nutrients needed for a healthy fermentation and risks contamination. 2. It’s better to give the yeast a “slight” lag time to create the desired flavors from that specific strain of yeast than to have “lazy” yeast from over pitching and not getting those flavors. 3. Take gravity readings help you understand when the fermentation is completed to prevent bottle bombs and to give understanding of where the wort is in its fermenting stage. 4. Fermentation temps are important and should be controlled for the specific yeast strains to control off flavors. Again I appreciate everyone and their input. Feel free to add more to this with your knowledge and opinions as it’s a forever learning experience.
  2. Thank you for the reply. I am trying to read and understand and learn as much as I can about yeast as time allows. Which I’m learning is more of a science. So I really appreciate the time you took to answer my questions in detail. I understand that fermentation temps are important to control because of phenols and esters and that they effect taste. So the next natural question is about high cell counts and their effect on fermentation. I figured that I overpicthed with a healthy yeast (I did use nutrient in my starter to feed them) and was considering what effect that may have had on taste. Unfortunately I dont normally take an OG or FG reading. I did once just to see how close I was, which was good. But now I’m wondering what effect does that have on yeast besides letting me know when fermentation is completed. I understand I would want to hit suggested OG And FG but not sure what effect it has on a beer, and what effects does it have on taste as long as I’m close. Should I really be taking readings for other info beside completion of fermentation and alcohol % ? I normally give my brew 3 weeks in primary to finish fermentation and to clean up. Then bottle conditioning for 3 more weeks.
  3. I just made an Irish Red Ale and made a yeast starter from a Nottingham dry yeast. I let it stir on my plate for two days before brewing the beer and adding it. It was 1200 ml in size for a 5 gallon batch. once it was added to the beer it started making bubbles in the airlock within 3 hrs. My questions are this, is that normal to have fermentation that fast? Normally it takes a while to start bubbling. Second question, what can happen as far as flavor because of fast fermentation.(better or worse) Can it happen too fast and give off flavors? And was it over kill to make a starter from a dry yeast? Let the learning begin.
  4. Ok.... thanks for all the answers...guess I’ll have to wait. All good stuff. I was really thinking I was on to something. Guess I have to add brewing ingredients to my Christmas wish list. Thnx again for the download of knowledge.
  5. All great answers so far...how about I use some tea bags as a dry hop ingredient? What do you think the outcome would taste like? Is it Worth a shot or would I be wasting some good DME? If you can’t tell I’m out of ingredients and don’t wanna go to the Local brew shop until after Christmas. I’m not short on beer but need to get my brewing fix on. 🍺 Cheers!
  6. I’m sure I’m going to get a lot of doo doo for this question but here goes.... Can I brew a batch with just DME? I don’t have any grains or hops laying around. Ive done it as a yeast starter but was wondering if the results would be drinkable... if so what volume of DME Should be used in lbs for a mrB kit? Could I use tea bags for grains to add something different??? Just thinking outside the box. Ok folks have at it. I’m looking forward to your answers.
  7. Well I tape a wash cloth over the probe taped to the side of my fermentetion bucket below the wort line as advised. I gotta tell ya it works beautifully. Temps are holding at 68.1* and the compressor has stopped "slammin" on every 15 min trying to keep up. I think this will take my beer to the next level.....I would recommend the inkbird to anyone trying to "up their game". Thanks all for helpin me out with the advice ,much appreciated .
  8. Yes I've been trying it in an empty freezer. I will follow your advice and tape a washcloth over the prob taped to the side at wort level to try to get better readings. Probably takes a while to level out right? I'll keep ya posted. Thanks for the help, raising a glass in your honor.
  9. I purchased an Inkbird 308 temp controller to help me keep my fermentation temps under control but I could use some help.... I have set the temp to 68* with 1* difference over and under. I'm using a dorm size freezer to put the fermenting bucket in. The inkbird turns on the compressor when it hits the desired temp And turns it off when it hits the lower temp but the temp continues to drop 3 degrees or more before it stabilizes and starts to rise again. The question is, is there a way to control the lower temps better?? Will putting full 5 gallon bucket of wort help keep it stable. As a note I just set this up and am brewing a Patersbiers now so I haven't tried it yet. Any help or ideas are much appreciated. Feel free to throw any ideas my way crazy or not.
  10. That looks awesome! Job well done. What's next? I'm gonna fill my first keg with a Belgian Tripel that's fermenting now. I can't wait. I'm just not sure if I should force carb and "roll" the keg or just set the pressure and wait for a week or so. Anyway enjoy the Flight red. Cheers!
  11. Glad to hear that bottling went good. Now come the best part drinkin it! Right now I'm making lasagna and havin a whispering Wheat Hefe. I let it ferment at 64-67 degrees the let bottle condition 15 days. Oh so good... and will get better if I can resist drinkin it all today. Nectar of the gods!!
  12. Well, how did it go? i guess your ready to bottle now. Did your trub pieces drop to the bottom and how are the hops settling?
  13. Mine came out darker in color than I thought it would. The carbonation was good.I used 4 Domino sugar dots per 740ml bottle. My advise is let it carb up the full 3-4 weeks for a fully finished flavor. You won't be disappointed.
  14. I made a batch a few weeks ago of the Falconers Flight Red. Came on a little hoppy but dam good. Fermented around 64-65 degrees for 3 weeks then bottle carbonated for 3-4 more weeks at the same temp. It has no off flavors at all and gives a good "buzz" after 2 , 740ml bottles.
  15. My guess is probably a little of both as the warden had the ac turned off saying something about me,the lights and how I'm making them (power co.) rich!! LOL! She's probably right..... Don't tell her I admitted to it, she'll never let me live it down! LOL. and I did add the DME to it. Blowout wasn't to bad as the ac went on right away and that seemed to take care of those yeasties!
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