Recent content by 82cabby

Rouge Dead Guy extract kit with the Pacman Yeast my number one favorite. 115th Dream Hopbursted IPA from northern brewer - takes a long time to brew but it's worth it. high alcohol so it is more of a sipping drink. "If you serve this beer to a Michelob Ultra drinker, he or she will cry."...

I know this is an older thread, but I thought I should throw this out there. In the past I spent a lot of years keeping multiple tropical fish tanks. Those heaters are consistent, but not accurate. By that I mean you might set it at 70 and it might do a great job of keeping the water at 74...

Thanks for the great advice! I am slowly learning the chemistry of brewing. Emphasis on SLOWLY. I have my yeast in a starter right now and they are kicking into gear. Tomorrow is brew day. How does this sound: Steep grains for 20 minutes in 2.5 quarts at 150 F, rinse with 170 F water...

Thanks for the feedback! I will use your schedule of malt addition. I don't know the difference between the 'Tinseth' and the 'Rager' methods of calculating IBU. With the Tinseth method, the brewer's friend calculator gave an estimate of 28.04, using the Rager method, the estimate was...

So I am trying a new recipe and would appreciate any feedback folks would like to provide. I am looking for a strong ale with a definite hop presence but not overwhelming, and a nice malty fullness. I will be using Rouge Pacman yeast that I harvested from a batch of dead guy ale that I made...

So I'm in the middle of washing yeast for the first time and laughed when I saw this post. I read it to my wife and she laughed and said 'NO it's not alright! Go change a diaper damn it!". I pointed out that dealing with newborns virtually REQUIRES having good beer on hand..... Congrats...

What technique did you use not to blow beer all over the kitchen? I did try this once and MAN what a mess. I would love to know how to make this work!

Cool, thanks everyone. I'll bottle it and not worry.

Hi all! I have a batch of 115th IPA which has leveled off at a FG of 1.020 after 3 weeks in the primary and 4 weeks in the secondary. I would like to bottle it, but have two questions: 1) I am afraid of low carbonization when I bottle condition. Do I need to add yeast at the bottling...

Thanks!!

I all! I am hoping some can shed some light on this for me.... If I use maple syrup as the priming sugar, how much should u use? We make it ourselves so I don't mind using it, I just don't want the bottles to blow up!!! Thanks

Won't the S.G. of the wort make a difference? Higher S.G. = denser = more mass (in the same volume) to cool => more ice.

Hi all- Can somebody help me out with this brew? I just picked up the kit, but it only comes with the standard (generic) instructions and I have no idea when to add each of the grains and the wood chips! Thanks for any help you can provide!

So, I just thought I would follow-up. The batch spent two weeks in the primary and has been in the bottles for one week. I sampled it this weekend and it tastes pretty good! A little bitter on the finish for me, but very clear and very drinkable. I can't wait to see what another couple...

Thank you very much for the info. I know my air temperature fluctuates by more than 2-4 degrees, but I am not sure about the wort. I am off this week, so I have been able to keep the house temp steadier than normal and according to the stick on thermometer, it has been a pretty steady 64...