Recent content by althea

How long has it been in the bottle? Unless it has been a year, I would say just leave it in the bottle and it should eventually carbonate unless you didn't add priming sugar. Make a new batch to keg. Edit: It says 6 weeks in your signature. You are definitely better off waiting longer...

I recently tried Heady Topper for the first time as a friend brought me a 4 pack home from VT. The first can I followed the "directions" and drank from the can as they state it is designed to be drank this way. It was great. But I then decided to pour into a glass. There was an enormous...

If it were me, I'd wait at least a total of 2 weeks in the primary, and that is only if you're rushing. I like 3 weeks...then dry hop in the secondary for a week. Or, just dry hop int he primary.

I just wanted to say I did slightly modified extract version of this and it came out absolutely delicious: 5.5 gallon Batch 9.9 lbs of Breiss CBW Golden Light LME (3 jars) 12 oz Crystal Malt -40L 8 oz CaraPils I used Nugget for the 60 minute addition. I clearly need to take better...

Cool, that is what I was looking for. Thanks!

Yup, that was the plan...dumping them in a flameout (or 5 mins to go)...any idea how to account for the IBUs of the finished product? Seems like most of these recipes are planned for 1 can and then dme along with it. Does this mean that the IBUs would be 30(as stated ont he can) for a 5 gallon...

So someone gave me 2 cans of pre-hopped LME. 1 an IPA, the other an English Bitter. It states an IBU i want to say of like 30 or something (i don't have them in front of me). I was thinking just because they were free (and old) of making a quick american stout recipe and dumping it on a San...

2ndary or not? Complete preference. I find these days that the only time I'm transferring to a secondary is to create room because I need the big pail for a primary fermentation. Some day I'll get some more pails. A lot of people always secondary...others never. If you were going to be...

Nope, it definitely gets sudsy...quick, and especially when you first mix a fresh batch. People use the catch phrase "Don't fear the foam," when talking about Starsan and from my experience you can pretty much abide by that rule. Though it's a little akward, I'll admit, when your carboy is...

I would say leave in your primary for minimum 3 weeks (if you need to rush you could do 2)...then just time your dry hopping with your shedule. In other words, nail down the day you'll bottle then dry hop 7 days prior (give or take a few days). Time in the primary will only help your beer in...

Primarily, you want to cool it fast so you can pitch your yeast and let the fun begin. The whole idea is to let fermentation begin asap so that you limit the time the beer is in "the danger zone." Bacteria can more easily multiply when foods and stuff is between 40 and 140. The quicker you...

I'm realizing someone asked a similar question to me...so let me clarify. I'm fairly confident that it finished fermenting, and that isn't really my primary concern is more with the clean up effort of the yeast and the final few points that perhaps you acheive.

So, I brewed an English Bitter and used Nottingham. For whatever reason I've come to fermenting ales, especially with Notty (and b/c of my house), at around 60-62F. So this batch went for 6-7 days with a pretty aggressive fermentation at this temp and then slowed way down, as expected. In an...

Mashing and steeping are essentially the same thing. If you're extracting w/grain: 1)put the grain in a bag with cold water 2) heat to 150-155F 3) hold for at this temp for 30 mins or 60 mins in you can wait that long. I bring it up to temp on the stove, put the lid on and cover with a beach...

This is a timely thread for me. I brewed for a few years back in college, took 5 years or so off and recently got back into the hobby with an extract/grain kit. That particular batch at the time was probably the best I had done up until that point, but it was still lacking something that I...