Recent content by aidanpryde18

The method in this link also works if you want to try all-grain. A three gallon cooler works perfectly well for 3 gallon batches of beer. I have started brewing this way and I love it. The other side benefit of 3 gallon batches is not having to worry about blowoff. I have never come close to...

I usually bottle at 2 weeks for my wheat beers, mainly because I think they don't really condition much after a certain point. It is a beer that is best drunk young. 2 weeks in primary and 3 weeks in bottles and it should be ready to drink. IT won't go bad necessarily if you let it sit longer...

http://www.collegehumor.com/video:1924118 Sorry, I know this isn't homebrewing, but this is ruining beer on a massive scale. And we can all relate to that on some level.

Yes, Beersmith is amazing. Definitely download the trial and use it to calculate your recipe. you can create a profile for your exact setup and it will give you boil volumes and the like specifically for that profile. good luck and good brewing.

Thanks for the help, I had noticed the Chocolate Wheat to replace Carafa II, but wasn't sure about it.

Going to try to brew a Dunkel this weekend for the holidays, and I am a little worried about finding the specialties I need. The two that I am worried about are Special B Malt, and Carafa II. I tried to search but couldn't really find anything. I am going to pick up the grain tomorrow, so...

If you want to do Secondary of a 2.5 to 3 gallon batch, buy a 3 gallon better bottle. These things are wonderful. I also have to second the recommendation of brewing software, the scale function and boil-off automation are invaluable sources for brewing. I went to 3 gallon batches so that I...

I use my 3 gallon cooler to do 3 gallon AG batches. I like the batch size since I feel like I have a lot more freedom to experiment since batches don't cost much at all to brew. Also, for brewing on the cheap, I can do full boils on the stovetop rather than invest in a turkey fryer. It's not...

I agree with pkpdogg. Take the cap off of the barrel, cover it with sanitized aluminum foil, give it some time to ferment out, then re-prime. That would seem to be the safest bet.

Is this extract or grain? If it is grain, you could have gotten bad conversion and now have a bunch of unfermentable sugars in there.

If you want to check for Krausen, wait till it is dark then shine a good flashlight onto the lid of the bucket. Just press the flashlight all the way onto the lid, and you will see the layers of your beer. Depending on the style the krausen will definitely be some different color than the main...

What can I say, I learn fast. As I have been thinking about it, I am not quite sure that my Apfelwein is actually infected. It has a very strong alocohol taste, but does not taste like mildewy ass nearly as much as the wheat does. I believe I found out where the infection came from when I...

No, I drink my samples.

The Apfelwein seems to have been infected between fermenting and bottling. It tasted fine when I pulled my last gravity reading. The Wheat, however, tasted bad when I pulled an SG reading from the primary yesterday. All of my equipment is new and I have never done anything that should scratch...

I am having a weird issue with infections. I have made 4 batches of beer. The first batch was a Brewer's Best kit in my Ale Pail Primary. It was extract and I fermented it in a swamp cooler. Next to it was a batch of Apfelwein that was brewed with WB-06. It was swamp cooled as well right next...