4 Dog Brewery

My last brew for the year!!! This year sucked for brewing beer, but has picked up in the last month or so. Just brew lagers and you will be fine.This is the easiest recipe I have ever brewed and hopefully the best tasting. I am putting in a total effort in brewing this now and all of 2019 and beyond. If my Dec. 10 Helles tastes good when I didn't wash the yeast, I just swirled it around after kegging my SS, dumped it in my new Helles wort. The only thing I didn't like was pitching yeast at 62 F. Hope that didn't matter, will find out around New Years Eve. Robobrew Ingredients 13 lbs. UCM Magnum - 14 g - 11.8% AA at 60 min Hallertauer - 30 g - 3.4% AA at 30 min. Hallertauer - 30 g - 3.4% AA at 10 min. Hallertauer - 30 g - 3.4% AA at  0 min. WLP833 - Slurry from my Marzen ( Made a 3 L starter from all 7 500 ml                   mason jars. Only got 10 ml of slurry per jar so at this stage I am only       ...

This beer replaces my Brown Porter which I can't brew because Fed-Ex has my supplies. Shipped Dec 4 and still don't have it. I am tossing my Helles wort on top of my SS beer. Either that, or do not brew. No starter, so here goes nothing. May as well as I have a spare carboy with no wine in it, so go for it. Anyway, I will see how this Helles goes as I am using a German Water profile I found off the internet. Ingredients 13 lbs. UCM 19 g GR NB - 9.9% AA at 60 min. 30 g Hallertauer - 4% AA at 30 min. 30 g Hallertauer - 4% AA at 10 min. 30 g Hallertauer - 4% AA at   0 min. WLP833 Slurry from my Storey Steamer No washing of the yeast, just swirled around to get everything in suspension, and dumped into a new carboy, aerated and that is it. Yes, the wort is not 52 F, but I can't get it down that low. Most likey 62 F, but fridge will be set to 52 F. A D-rest is more important now than ever. Water Profile - German Brewing water page. CA - 22 MG - 8 NA - 4 S04 -...

Storey Stout Wish I had beer gas. It is just too expensive. Ingredients 7.5 lbs. UCM 3 lbs. Flaked Barley 1 lb. Carafa Special III 8 ozs. UK Roast Barley 2 ozs. EKG - 6.4% AA @ 60 min. WLP001 - Cal Ale -  2 L starter @ 63 days old O.G. - 1.042 F.G. - % - SRM - 37 BU - 36 Water Profile - Black Balanced CA- 51 S04 - 63 CI - 45 PH - 5.40                                                 BREW DAY NOTES Added lactic acid to the mash by mistake. Had to add more baking soda to get the mash ph back up. Dummy!!!! Nov. 27 - Yeast finally started in the afternoon. It was too cool, 64 F. Nov. 28 - Blow off hose working and it is normal. 66 F - 68 F. Nov. 29 - Same. 66 F. Nov. 30 - Turned on heat. Too cool. Dec. 1 -   Same, but almost done. Dec 8 - Sampled. Bland? Yes, and that is what I want. I don't want over the top   ...

ROBOBREW CRASHED AGAIN - E1 AND E2 CODES. If they offer my money back, I may take it and save up for a better system from the US. Using my old system today, Had to think on how to use it, it has been that long. I just got enough water in the mash tun to use it. Just above the 240 V element. Sending a new one and I am sending the old one back. Brewing this instead of my Steam beer or my other brown ale as everything is stuck in trailers during the Canada Post strike. Idiot!!! Using GR NB hops because my EKG hops are in that trailer too. Glad I didn't order liquid yeast as it may freeze if this strike lasts any longer. Ingredients 12 lbs. UCM 1 lb. Brown Malt - 90 L 2 ozs. UK Choc Malt - 400 L 30 g GR NB - 9.9% AA at 60 min US-05 Water Profile - Amber Full CA - 54 MG - 5 NA - 10 S04 - 54 CI - 65 .3 g baking soda in mash .4 ML lactic acid in sparge NO lactic acid in mash PH - 5.42 O.G. - 1.048 F.G. - % - SRM - 13 BU - 26 Pitched yeast at 2 pm.   ...

7.5 gallons Going to do a step mash since it is very easy to do with the Robobrew. MASH @ 145 F FOR 20 MIN. ( STRIKE TEMP - 154 F ) RAISE TO 158 F FOR 30 MIN. RAISE TO 168 F FOR 10 MIN. Same water profile as my Marzen and same yeast. Which one will be my go to beer? Stir plate broke and it is toast. No fuse that I can see. Will still make a starter, but it will take time. I have to shake it and step it up after it cools in the fridge. I am looking at next week sometime. Bought a new stir plate and it may come today but I can't use it until I crash cool the starter and decant it to a new starter. Ingredients 11 lbs. UCM 1 lb. Carahell 1 lb. Munich 3 ozs, Pale Choc malt UK - 300 L 60 g Hallertauer - 4% AA at 60 min 30 g Hallertauer - 4% AA at 30 min. 30 g Hallertauer -  4% AA at 0 min WLP833 - 3 L starter ( 52 days old, no stir plate. 02 with shaking ) Stepped up later when my new stir plate arrived with a 2 L starter. O.G. - 1.054 - my yeast has it's w...

5.5 Gallons - Lost my malt pipe extension. Used a silicone hose to get by. One of my favourite styles of beer. Should of brewed this in Sept though. Will next time. Ingredients 7 lbs. Castle Pils 3 lbs. Weyermann Munich I 2 lbs. Weyermann Vienna 1 lb. Caramunich III 51 g Hallertauer - 4% AA @ 60 min. 20 g Hallertauer - 4% AA @ 20 min WLP833 German Bock - ( 3 L starter - 51 days old, no step up ) Water Profile - Amber Full CA - 50 MG - 5 NA - 4 S04 - 54 CI - 66 O.G. - 1.052 F.G. - % - SRM - 8.8 BU - 26.7 I need to keep a careful watch on the fermentation and not do a D-rest too early. Day 5 - 7 is fine. Go as long as you can to keep that Pils malt flavour in the beer. That is my theory about quick lager brewing. No odd taste on brew day. We will see.                                              FERMENTATION NOTES Brew Day - 68 F in the carbo...

No more boring and bland Blonde Ales. Now I can make a boring and bland Porter. Not even a real Porter, just using what I got. Ingredients 11 lbs. Weyermann Pale Ale 12.50 ozs. UK Choc 35 g German NB - 9.9% AA at 60 min Water Profile - Brown Full CA - 50 S04 - 50 CI - 60 PH - 5.4 - Added 4 g of baking soda to mash O.G. - 1.048 F.G. - % - SRM - 21 BU - 40                                        FERMENTATION NOTES Took overnight to start, but it is going good. Seems to be leaking where the thermowell is. Punch it down a bit and it stopped. However, I need to make another 2 hole bung with the newer bungs. Should be able to keg on day 12. US-05 is slow to clear though.                            KEG AROUND HALLOWEEN OCT 24 - Seems to be done and the krausen is falling, but since it is US-05, it i...

This may turn out harsh as I forgot to add the brewing salts when I took Elsie work. In a hurry. I have to make notes and put them every where so I won't forget again. I wondered why the mash wasn't clearing at all. May be harsh though. If so, out this goes. Added them an hour into the mash. Most likely too late. Ingredients 13 lbs. Swaen Pils 65 g Hallertauer at 60 min. 28.35 g Hallertauer at 0 min. US-05 - ( decide to use 2 sachets ) O.G - 1.056  ( 2 hour mash!! ) F.G. - % - SRM - 4.5 BU - 30 - ( tasted it and it was no where near 30 ) Water Profile - Yellow Dry - ( Bruin water was null when I checked ) PH - 5.45 - ( I did add acid though. Will add salts when I add the acid always )                                                        NOTES This will be interesting beer for sure. The mash numbers were a big nothing right...

Similar recipe as the last one with US-05 and a lb. of Carahell to use up all of it. This is basically a double brew day but the same volume if I used my old system once. Easier on the back. If it is cool out, I may do this in the laundry room if I can clean it first. Ingredients 12.50 lbs. Bohemian Pils 1 lb. Carahell 56.70 g Hallertauer - 3.6% AA at 60 min. 28.35 g Hallertauer - 3.6% AA at 20 min. US-05 Water Profile - Yellow Dry CA - 51 MG - 10 S04 - 105 CI - 44 PH - 5.3 O.G. - 1.051 F.G. - % - SRM - 4.5 BU - 27.5 Mash - 6 gallons - 1.78 qts/lb - Worked fine, but had to turn down the pump during the mash. Any where around 1.70 qts/lb is okay I have found.                                            FERMENTATION NOTES Next day - Nothing until supper time. Weird. Sunday - Going good. Monday - Same. Oct 2 - Same. Stay the course for as long as it tak...

I was going to use the conical, but I am not sure about the yeast. Not a lot of bubbles in the starter and when they were there, they went away quickly. It was 2 months old when I bought it, yes I am sick of that. May try some Escarpment yeast in the fall. Ingredients 13.00. Bohemian Pils 56.70 g Hallertauer - 3.6 % AA at 60 min. 28.35 g Hallertauer - 3.6% AA at 0 min. WLP833 Bock Lager Water Profile - Yellow Dry Doing a lot of reading and this water profile is not good for a Pilsner. If it tastes good, I will be shocked. The CA is too high with lager yeast. Should be in the low 20's. Too much sulphates too. CA - 51 - ( should be around 20 - 25 ) MG - 10 S04 - 105 - ( way too high, lower to 30 next time ) CI - 44 - ( again too high, 38 - 40 but I was close ) PH - 5.3 O.G. - 1.048 F.G. - % - SRM - 3.4 BU - 23.6 Mash - 5.5 gallons - 1.76 qts/lb - Worked fine, any where around 1.7                         ...

This is the beer I was going to make when the RoboBrew malfunctioned. All fixed up and ready to go. US-05 yeast won't be here on time, so I have to wait a day or so longer to brew. Ingredients 11 lbs. Bohemian Pils 1 lb. Carahell 15 g Chinook at 60 min. 65 g Chinook at 10 min. 56.70 g Chinook at 0 min. 28.35 g Chinook dry hop? ( Nope, out of stock ) US-05 O.G. - 1.045 F.G. - % - SRM - 4.2 BU - 40 Water Profile - Canadian Ale modified for my tastes. CA - 81 MG - 18 S04 - 200 CI - 51 PH - 5.3                                                 BREW DAY NOTES The bathroom fan worked great. The lower level of the robobrew was very warm compared to bloody hot the last time I used it. Will not brew without it. Next Day - Going good even though I used one sachet instead of two. Sprinkled                 ...

Happy Birthday Old Man, do not screw up today. I did not screw up, the RoboBrew did. Temp probe failed. Mashed but boiled in my old kettle. I got beer, but maybe not 5 gallons. This is an APA Session beer. Low gravity, high hop rate. Ingredients for 23 L 11 lbs. Bohemian Pils 1 lb. Carahell 15 g Chinook - 12.30% AA at 60 min. 65 g Chinook - 12.30% AA at 10 min. 56.70 g Chinook - 12.30% AA at 0 min. These hops were bought on Oct. 2017. No idea how old they are. Nottingham ( Will switch to another yeast soon ) Water Profile - Storey Steamer CA - 81 MG - 18 SODIUM - 4 S04 - 200 CI - 53 PH - 5.29 O.G. - 1.045 ( No idea ) F.G. - % - SRM - 4.2 BU - 40 Mash @ 154 F. ( Not even sure about the temp )                                                     FERMENTATION NOTES Next day - Going good the next morning. Good krausen in the afterno...

Maiden Voyage with my new RoboBrew electric brewery. I cleaned it with oxiclean, rinsed well and did some research for recipes. Not a lot out there, so I went with Promash with 75% efficiency. Be nice to get higher than that. This is a delicate system and I have to look after it because there are a lot of pieces that go in this and it would be easy to lose or break them. I set my total volume for 7.5 gallons. It says it is 35 L, but 30 L is almost to the top of the unit. 28 L is where I want to be at the beginning of the boil, give or take a litre or so. I had to split my usual recipe in half so that is why I am a bit short of grain. Elements work. Will take almost an hour to heat up 28 L of 67 F water to 167 F. My mash will only be around 5 - 6 gallons, so it will most likely be around 45 min. I added 5 g to the 60 min. addition and 7 g to the 0 addition because of the hop sock lower utilization. I have no evidence that I needed to do that, just did it. Will taste it and if it is to...

Using a very popular base malt instead of so called English/Canadian base malt which didn't taste good at all. Pilsners in the fall. You gotta love these UK Pub signs. Tons of slaughtered lamb signs on the internet. Love this one. Ingredients 23 lbs. ESB Gambrinus ( 3 L ) 2 lbs. Carahell 3 ozs. UK Choc 56.70 ozs. UK Challenger - 7.8% AA @ 60 min. 28.35 ozs. EKG - 6.1% AA @ 30 min. Nottingham - ( 4 ) Water Profile - Amber Dry ( I changed it to suit me ) I am now posting my water salts additions in future posts as I don't seem to be keeping them as I am constantly changing everything. Now I have the RoboBrew, so that definitely changes everything. If this is astringent, I don't know why. O.G. - 1.052 F.G. - % - SRM - 7.8 BU - 30                                             FERMENTATION NOTES Going good the next morning. Temp - 66 F. The new temp strip seems ...

Carboys Using Canadian English malt for the first time. No specialty malts this time ( 2.5 ozs. UK Choc for some srm ) as this is supposed to have lots of flavour on its own. It is also quite dark all by itself. We will see... Ingredients 21 lbs. OiO English Pale Malt 2 lbs. Carafoam 2.5 ozs. UK Choc 56.70 g Challenger - 7.8 % AA @ 60 min. 10 g Target - 7.3 %  AA @ 60 min. 8 g Target - 7.3% AA @ 30 min. Nottingham ( 4 ) I couldn't get the wort down past 70 F as it is very hot out and has been for 3 weeks now. Tossed the carboys in the fridge to cool down for a few hours. Still took awhile to even do that. Yeast pitched at 6:45 pm. Wort was dark and bland, as in no biscuit or goofy flavours. I want that. Not a lot of hop bitterness so far, but of course it was sweet. Specs ( OiO ) say the colour is 2 L. Closer to 4 in my opinion, but it doesn't matter as I seem to have way more luck brewing darker beers than lighter ones. O.G. - 1.046 F.G. -  1.008 % -...

Carboys Last brew in before my annual " Ribs'n Beer " on July 20th. This will be a light English Pub Ale. Pool liner in tomorrow so beer takes a back seat. Ingredients 22 lbs. Crisp Best Pale 1 lb. Biscuit 1 lb. Wheat 38.35 g Target Nottingham ( 4 ) Water Profile - Yellow Full CA - 52 S04 - 55 CI - 69 PH - 5.35 3 ml Lactic Acid in mash ( room temp ) .8 ml Lactic Acid in sparge ( room temp ) O.G. - 1.050 F.G. - % - SRM - 5.6 BU - 20 Still having trouble of over shooting the temp in the mash tun. I just have to stand there and babysit the thing. It went from 137 F to 174 F in 7 min. I can play with the dial and turn it down a bit, but it will just take longer to heat up. Yeast pitched @ 12 noon. Cleaned up a bit but it is raining so had to be quick. The wort tasted wonderful. I know, I have gone through this before and it came out crappy, but I do think this will be quite nice. A good balance between the malt and hops. Maybe, just maybe this...

The last of the twin pack of 7 L Chardonnay. Nice to get another pail and do them both at the same time. Everything went normal. Had to toss it in the keezer because it got too hot 75 F. It is best to do two brews in the spring/winter on the bench and use the wall heater if needed. Can bottle July 2 or 3, or longer but not any earlier. I will try to use the thick walled beverage line as an intake to the pump. I hope to not get any egg whites this time ( foam ).

Carboy 5.5 gallons Easy kit to do, but a pain to get the temperature right to pitch the yeast. I can't add boiling water to my plastic carboy. I don't have a food grade pail for beer, only wine. I heated up the DME in 3 gallons of water to around 170 F. Too much water. I then added the kit and stirred it a lot to get it all mixed in. It was still too hot. I used a cold water bath and it was taking too long. Kitchen was being used of course, so next time do it when it is empty. Next time I will use an ice bath to cool it down and when I add the rest of the spring water, I can pitch the yeast right away. Use your own yeast next time instead of this mystery yeast. I am getting some extract twang, or is it the stupid late hop addition they had in their recipe. Don't do that again. Should of used just corn sugar and maybe a hop tea in the primary for those hops.   4 lbs. Brown Ale Craft Kit 2 lbs. DME 5 gallons Spring water ( You need more than this. Buy a further 11 L...

Carboys This beer just has to be good for smoked ribs and hopefully a pool party. Ingredients 23 lbs. Bohemian Pils Malt ( mash for 90 min. ) 2 lbs. Carahell Malt 1 lb. Victory Malt 4 ozs. UK Choc Malt 62 g German NB @ 9.9% AA for 60 min. 57 g Chinook @ 12.30% AA for 0 min. WLP833 - German Bock Lager Water profile is Amber Full CA - 51 S04 - 56 CI - 64 PH is estimated at 5.40 1.0 ml of Lactic Acid in mash .8 ml of Lactic Acid in sparge Add Acid at room temp water before heating. O.G. - 1.054 F.G. - % - SRM - 8.8 BU - 35 Will change the brew date so I can use the conical instead of the plastic pail. I did taste a lot of plastic from the Kolsch, so no more using it. Will buy some more plastic carboys for my robo brew this fall/winter. Not a good start as I forgot to add the salts at dough in. Luckily, I quickly remembered to 10 min later. Need to make notes every where for a reminder. Duh!!!                   ...

I hope this will be a regular beer for the pub. Brewed a similar beer around 5 years ago and I still don't know why I quit brewing it as it tasted great. Conical   Ingredients 22 lbs. Pearl Malt 3 lbs. Carafoam Malt 2 lbs. Victory Malt 2 lbs. Wheat Malt 1 lb. Thomas Fawcett Choc Malt 93 g NB - 9.9% AA @ 60 min. 51 g NB - 9.9% AA @ 15 min. 40 g Chinook - 12.30 AA @ 10 min. 40 g Chinook - 12.30 AA @ 0 min. Nottingham Dry Yeast - ( 4 ) 100% RO water If so some strange reason this turns out to be a good beer, save the yeast and make a yeast starter for the next batch. You will need to aerate though. O.G. - 1.062 - 85% F.G. -  1.010 % -      6.9 SRM - 17 BU - 63 CA - 50 SO4 - 70 CI - 54 Lactic Acid in Sparge - .7 ml No Acid in Mash 8 g Baking Soda in mash ( doing another one and 2 g of baking soda )                                       ...

Carboys The Mags Ingredients 23 lbs. Weyermann Bohemian Pils Malt 1 lb. CaraPils 95 g Saaz @ 4% AA for 60 min. Escarpment Kolsch Yeast 100% RO water CA - 34 S04 - 30 CI - 41 10.8 ml Lactic Acid in mash 0.7 ml Lactic Acid in sparge ( Not needed, but Bru'n Water says to add it so I am ) PH - 5.2 Add acid to room temp water before turning on the heat in both vessels. Added both salts to kettles. O.G. - 1.044 ( 73% ) - Far from 82 or even 93 like last time. F.G. - % - SRM - 3 BU - 22 Going with 2 qts. water per pound of grain. Adding acid to the sparge water for the first time. Lowered the PH in the mash to 5.2. We will see. Nothing has worked so far. Sick of tossing out beer, or whatever it is. Sucks real bad. Pitched yeast @ 4:30 pm after Scarlett Rose's recital. Again, the wort looks dark in the carboy. Too dark, just like the last one. I used no dark crystal at all, the srm is really at 2.9. Should be way lighter. No idea what is going on. Wo...

11 Gallons - Carboys Still using one carboy for wine. Not sure I can get the wine bottled before brew day. However, I do have a pail I have never used for anything so that will be my second carboy. Old House Around Millbrook Ingredients 20 LBS. UCM 1 lb. Munich I 28.35 g Perle @ 60 min. 38 g Saaz @ 60 min. 56 g Saaz @ 10 min. WLP029 - 2 separate starters Water Profile - Kolsch CA - 50 S04 - 70 CI - 70 3.7 ml Lactic Acid PH - 5.30 O.G. - 1.047 ( 91% ) F.G. - % - SRM - 4 BU - 25 For some reason I only have 20 lbs. of UCM left. I added a # of Munich I just to get something out of this beer. It would of been less than 4% if I didn't add the Munich I. I should of gotten some more malt. No matter, it will still be a good beer if all goes well. I forgot to add the brewing salts until 20 min had gone by in the mash. Duh!!! Research says I am okay though. Made a sign, here's your sign stupid... DAY 1 - Done at a normal time despite mistakes on my part....

Millbrook Springs Ingredients 22 lbs. UCM 8 ozs. Munich I 8 ozs. Vienna 46 g Saaz - 4% AA @ 60 min. 39 g Hallertauer 3.8% AA @ 60 min ( Use them up, never waste hops ) WLP833 German Bock Water Profile - Blonde Ale/Lager from Electric Brewery CA - 50 S04 - 70 CI - 70 4.2 ml Lactic Acid PH - 5.3 ( estimated from bru'n water ) O.G. - 1.050 - 88% F.G. -  1.013 % -      4.9 SRM - 4.3 BU - 19 I have decided not to waste a ton of hops making a Bohemian Pilsner without Pils malt. I am making this because I have the starter ready to go. I am going back to making Kolsch beer like I used to make just a short time ago. They were really good, but using 2 row now will be fine, may have to use more hops and more specialty grain. This is a pilot brew to see where I am with the Saaz hops. Problem free brew day. Been awhile since that has happened. Pitch the yeast tomorrow morning and prepare for my Kolsch in a few days. I do think that with no hops goin...

Putting this together the day after I racked the other one. One more to go after this one. O.G. - 1.086 R.G. - F.G. - % - If these hold too much tannins which the one last year did, I am going to up my game and buy a 18 L white wine kit. Still, it comes out to around $3.00 per 750 ml bottle. Still cheap compared to the thieves who run that communist LCBO.                                     FERMENTATION NOTES Day 1 - The wine bag was in the basement which brought the temp down to              64 F. Soon after it was 66 F. Turned on heat. Pitched yeast @ 8 am. Day 2 - Picking up steam. Heat off - 74 F. Day 3 - Same but 72 F. Day 40 - Always something to do besides getting this in bottles. Looks like               rain on Sat May 19, so may as well bottle it.

7 L Wine Kit O.G. - 1.086 Day 11 - 0.994 Day 19 - .0994 % - 11.4 Turned on heat in bathroom for a day or so. 70 F - 72 F for 10 days. Racked on April 3rd, day 11 to carboy as per instructions. 11.4% at the moment. I can't see it going down much further. Almost got it up to the neck of the carboy, but it was getting kind of plugged up from the lees and oak chips so I quit there. Racked to carboy and added everything I was supposed to. Next day I will add the clearing agent. Tossed it downstairs on the bench. Filter and bottle around April 21 - 22. Hope to get the filter working properly. Too much foam coming out. Must be air in the hose thing.                                          BOTTLED ON APRIL 23 I ended up with small dust like particles in each bottle. Not sure what it is since I filtered. The only thing I can say is I didn't have any RO water and used well w...

Brewing a lager using the last of my Spalt hops. I hope this beer doesn't taste like my Pub Ale as it has an odd taste which I don't like. Brewed 2 Blonde Ales and they both tasted the same. Not sure why. Ingredients 22 lbs. UCM 1 lb. Vienna 1 lb. Munich I WLP833 German Bock 200g Spalt - 60 min 55 g Spalt - 20 min 30 g Spalt - 10 min 30 g Spalt - 5 min (Spalt - 2.2% AA) CA - 53 S04 - 93 CI - 63 PH - 5.35 3.2 ml Lactic Acid in mash only Water Profile is a German Pilsner O.G. - 1.048 F.G. - % - SRM - 4.5 BU - 29 MAJOR PROBLEMS WITH COOLING DOWN THE WORT. LATER... Finally pitched the yeast on Sunday @ 7 am. Smelled the wort and I didn't like what I smelled. I don't think it was because of the delay in adding the yeast. It was the same smell that my Pub Ale had using these 2 1/2 year old Spalt hops. The smell was more intense because I used 314 grams of them. I am sick of being ripped off my homebrew stores that sell old hops. I am going to b...

Conical Second attempt at this style of beer. Ingredients 22 lbs. 2 row 1 lb. Breiss Crystal 40 2 ozs. Choc Malt ( UK ) 40 g German Northern Brewer hops - 9.9% AA at 60 min. 45 g German Northern Brewer hops - 9.9% AA at 15 min. WLP810 San Francisco Lager yeast O.G. - 1.047 F.G. -  1.013 % -     4.4 SRM - 7.4 BU - 30 Water Profile from the Electric Brewery CA - 50 S04 - 76 CI - 67 PH - 5.35 Yeast starter foamed all over the beer glass cabinet and the stir plate. Finally got the foam down with some no foam. Possible infection? Maybe, but hope not. Tossed starter in the keezer to cold crash. I have no idea if I got an infection or not as it always smells. I am not familiar with the smell of 810, but if I do get an real bad smell I will not use it. I have no other yeast at this time though. Over shot my strike temp again. Went from 153 F to 179 F in 5 minutes. Don't walk away. The starter had a strong sulphur smell to it. Not sure if that ...