Recent content by AWilliams

It's a big mouth bubbler. That was the first time I had opened it.

I will get a better picture tomorrow.

This was not my normal schedule. I was simply seeing if the off taste lessened or went away with more time on the yeast. I'm normally 3-4 weeks from wort to keg on dark beers.

Sorry for taking so long to get back to this, life got a little hectic, also thanks for the suggestions so far. My last recipe was this: 12lbs 2 row 8oz caramel 120 12oz chocolate 10oz black malt All of my dark beers have had this issue to some extent including a couple extract kits I made. I...

So, I brew IPAs for my wife and darker beers for myself. My IPAs turn out pretty well and we're both very pleased with those, no off flavors that I can detect. However, my porters and stouts always have a sourish off taste to some extent that I don't perceive in my lighter colored beers. I...

I brewed this four weeks ago. Fermented at 66 for 5 days. Upped the temp to 75 for 3 days then out of the fermentation chamber to rest at ambient for 2 weeks. I kegged it up and put it on gas. I tried it last night. Truly delicious, it's easily the best dark beer I've ever made. It's not going...

You can cold crash before bottling if you have something you can manage to fit your fermentation vessel in. You can also fine with gelatin to add to the clearing.

This is what I use: https://www.amazon.com/dp/B011296704/?tag=skimlinks_replacement-20 Works very well in my fermentation chamber(aka chest freezer). It would work just as well in a fridge.

I kegged mine and it turned out very well. I liked being able to play with the carb levels to get it just right for me. I'm sad the keg is pretty close to empty now.

Congratulations! I made my entry into all grain two weekends ago. That batch hits the keg in the morning with an IPA to be brewed later in the day. I really enjoy the process.

Yep, buying a fermometer opened my eyes. The first use of it, I was fermenting a Belgian Dubble in a 66 degree room. At high kraussen the fermometer read 78 degrees. I didn't brew again until I had a fermentation chamber.

Wasn't nearly as bad as I'd feared and it went pretty smoothly as well. I was Brewing Caribou Slobber from Northern Brewer. The only minor hiccup was when strike temp ended up at 148 after mashing in. I drained a little tun water off and heated that to get to 153. Water was at 152 after one...

Bru'n Water does seem daunting at first but it works very well. I watched a video on youtube that explained it step by step and now have a good grasp on it. I'd suggest trying that.

Hello, I am planning on brewing a Belgian Dubbel tomorrow. Wednesday night I made a starter, was gone all day yesterday so couldn't observe it, came home this morning and put it in the fridge to crash. Its been in almost 8 hours and there is not as much yeast on the bottom as I would have...