Recent content by Bacon

Brewing what I'd call a garbage can wheat, with 4# wheat, 3# pils, 1# honeymalt and scattered amounts light grains I've had around for too long. Should be....interesting. Still on the fence as to whether or not I want to make this my first experiment with lemon zest as well.

Biologist with a strong background in molecular biology. Makes understanding the yeasties and chemical processes much easier, but building the equipment is a pita for me.

This thread may be enlightening https://www.homebrewtalk.com/f12/how-do-i-handle-coriander-orange-peel-24158/ according to these folks, you should be just fine, and I can't think of a reason you wouldnt be. Worst case you just end up getting more flavor out of them because youre leaving them...

its happened to my only once, but it may have something to do with lme getting burned at the bottom of the pot when you add it? Although, it's also probably not a coincidence that the only time it happened, it was with yeast that I got from a kit in the mail as opposed to yeast I got from my LHBS.

the 1.020 curse! You may just be done fermenting, not stuck. I've had a stout stop at the exact same SG, though it wasn't a breakfast stout. It turned out fine after about 3 weeks bottle conditioning. But i also left it in the primary for 20 days, rather than 10.

it was barrels, and 1 barrel =31 gallons. so.... 108,500 gallons. I could see that ruining someones day. On the other hand, it also give me images of boating down it in a raft with a paddle in one had, beer mug in the other.

I use a bound journal i picked up on sale from barnes and noble. it's even got a nice flap in the back where I can store hastily scribbled notes on random pieces of paper, which are usually my actual brewday notes. They usually get transcribed formally into the book after the fact, sans obscenities.

Descartes Ale - Cogito ergo bibo Dormitory Dunkelweizen

two more batches last week +10 =2275

it is possible that if you are using any specialty grains in either recipe that you let them get to too high a temperature and, as Torg pointed out, that can leech undesirable chemicals from the grains into the wort, such as tannins. Were there grains, and if so how hot/long did you steep them?

fixed that for you

I ended up splitting it into two 4L empty Carlo Rossi wine jugs and a 2L microbrew growler I had and lagering in those to minimize head space and bottled the rest. The three jugs are in my fridge, the bottles im going to let carb for another week or so then pop them in the fridge as well...

just make sure you do something to get them clean and dont just throw them in the fermenter all willy nilly. Bacteria love fruit.

I thought I'd tried a decent amount of beer, but this list makes me rethink that. Delirium Tremens, if you haven't already? I got nothing so, bump.

While Rev is right, the larger size is probably easier and better for a primary, I've used a 5 gal carboy for ~4.5gal batches before no problem. Just remember to keep that blowoff tube on until after the krausen dies back otherwise youll paint your walls with homebrew. As for secondarying that...