Recent content by barrog

I made this a few weeks ago. It's carbing and largering so it will be ready by July 4th. Been taking samples and I'm loving this beer so far. I fermented it with 34/70 AT 51F. Then let the temp rise toward the end. I also changed the bittering addition to FWH. It's going to be hard to stay out...

I made this a few months ago and just got it kegged last week. The samples have been great. I tweaked the recipe a bit. I made it a 6 gal batch, dropped the munich malt to 18 pounds and added half pound of melanolden malt. Mashed at 152 og 1.093 fg 1.018. Can't wait to realy get into this one.

When I got my upright freezer it looked similar to yours with the lines running through the shelves. All I did was remove the shelves leaving the lines intact. Then I carefully bowed them out of the way making sure to not kink them. I also had to make a shelf out of plywood and 2x4 because there...

Pretty much yes. Make sure to cut the hops amount in half too.

Takeing out the corn sugar and replaceing it with malt will up the FG a bit so you might want to up your 60min hops addition to balance the extra malt.

Chances are good that your dry yeast is still useable. Other people here have used old yeast with no problem although you may still want to get some new yeast just as a backup. Your hops on the other hand are most likely junk and unlike old yeast, old hops will ruin a whole batch. Just my 2...

Kind of off topic but once I found a big brownish colored spider in my grain crusher. Just for a sec I thought about turning the rollers (sick I know lol) but then thought better of it and carefully removed it.

Don't let a bad brew day get you down. We all have them. Now you must take a step back and try to learn form it. Your mash temp was too low. Did you preheat your mash tun? If not next time boil about a gal or so of extra water and let it sit a few min in your mash tun. Then dump it out when...

Thanks Bogus for the quick reply. Thats kind of what I was thinking. As long as I mash high my FG should be fine and my alcohol should be at or under 8% so I should have wiggle room for bottle conditioning.

Im going to be makeing a Wee Heavy next week and I have Wyeast 1272 available (aka I bought the wrong yeast. Note to self don't drink and shop) Any opinions on this yeat working for this style or should I get a more appropriate yeast?

My best is a toss up between https://www.homebrewtalk.com/f126/bourbon-vanilla-porter-ag-30185/ and https://www.homebrewtalk.com/f12/triple-cs-ipa-131735/

60F room temp is just about right for an ale although 58 would be better. 62-64 room temp is getting a bit warm. Fermenting temps can be 5deg or more than room temp. Also secondary temps aren't as important as primary.

It is possible to age too long. Take a Mild. They are ment to drink young. Once it's carbed it's ready to drink. Now take a RIS. This beer wil most likely need 6 months or more of ageing. The point is different beers have different needs and to get to know them.

Well first off never go by what the airlock is doing. Always take 2 hydro samples 2-3 days apart. If they are the same your beer is done fermenting. At ten days most ales should be done fermenting and chances are it's just traped CO2 coming out. I would say right about now is a good time to...

I brew 5.5 gal. No top off needed. So if I make a recipe from scratch that needs a secendary I aim for 5.5 gal. If I'm useing a premade recipe I'll scale it up. Hope that makes it clearer.