Hi, I just wanted to let you know about my official Philly Beer Week event: America's Next Homebrewer.
It's going to take place June 11th at the Draught Horse Pub. Sponsored by Yuengling. It's free to participate, all you have to do is send an email to email@example.com with your contact info and a description of the beer you plan to bring.
Winner gets a private tour of the Yuengling Brewery, Phillies Tickets and a case of beer!
Plus! Meet Yuengling’s Master Brewer, guest appearence from Lord Chesterfield, prizes & all seven Yuengling Brews on tap! (no cover).
thank you, If you have any questions just let me know!
Hey... I still haven't pitched yet. My temp is 68 and I just got it in the fridge. I'm taking it down to 62 degrees before pitching. I just took a hydrometer reading... My SG is 1.049. I trust my hydro more than the refract. Just wanted to let you know and wondering if you took a reading.
It's been three weeks but I finally drank your Alt Bier. Very nice! I had to let it sit a little longer than I would have liked because I was waiting for some stuff I ordered off eBay. You'll have to let me know what strain of yeast you used. Check it out... My first attempt...
I use Whitbread 1099 from Wyeast, I do not repitch. Yes the alcohol content will kill off the yeast that's why I start with such a large starter (2000ml for 5 gallons) that is also the reason it starts messy. Once it is ready to transfer to secondary do so and let it sit cool dark and dry for quite some time (mine ages for at least 6 months) and then bottle. The alcohol will kill off the yeast but not all of it, we still get some mild carbonation when we bottle after 6 months without adding priming sugar.
The two biggest things I can tell you is have a large starter yeast, i.e. 2000ml and if you use a carboy use a 1" blowoff tube into a bucket of sanitizer when you first start the fermentation. It is pretty messy to begin with. Good luck let us know how it goes.