Recent content by beerisgood

Nottingham seems to be what everyone has lying around. I just mixed up my second batch of this using some Notty. Last time I neglected to add yeast nutrient, aerate properly and I did not have the ability to control fermentation temp. This time I add the nutrient and aerated and I'm fermenting...

I have 20 gallons in kegs and 10 in carboys. Looks like I need to throw a party. I'm trying to brew a beer from each BJCP category this year but I can't drink the beer fast enough on my own.

Forgot to dump the starsan out of the keg before racking to it. I had about a half gallon of starsan in there and I didn't realize it until I was almost done racking.

I made Graham's English Cider. I got the recipe from this forum. Its very easy and very good.

I <3 Zombies!

I read on brew365.com that US-05 was presumably the same strain as 1056. Can anyone speak to that?

I did my first BIAB last weekend. I increased my base malt by one pound to counter efficiency losses. I ended up 3 points higher than anticipated. I'll keep adding 1 pound for a few more brews but if I keep ending up high I'll drop down to +1/2 lb. Or maybe I should just ask for a finer crush...

I've done a lot worse and still had enough enzymes to get full conversion.

I'm wondering why I should bother whirlpooling to seperate trub in the boil. Won't it all just fall out in primary?

I leave some star-san in my glass carboy. I've been afraid to do it with the buckets and kegs. I do not re-sanitize. I just slosh it around a bit before I use it.

I didn't have anyone to sew mine so I just put 2 yards of fabric in the pot and used a wire to keep it from falling in. It worked out fine. I only set it on fire once.

8 weeks? Why so long?

Skip the secondary. Rouse those yeasty beasties and let them clean up their mess.

This is a long thread! I'm brewing something. I have ingredients for 5 different recipes. One will be converted into a bucket full of beautiful bubbling wort. Traditional Bock Robust Porter Hop Head Double IPA Fat Tire Clone Drop Top Clone I'm leaning towards the porter.

My first 5 gallon batch was an AHS Texas Red. It had some wierd off flavor that I attribute to high fermentation temp and as I have since learned, I just don't like Reds.