Recent content by bloodysafety

I just peeled off 2 separate batches that significantly over attenuated. They were supposed to finish at 1.013 but actually finished at 1.009. Both got mashed for 60 minutes. 45@145 and 15@168. Guess this time Ill try flip flopping those mash times and see whats up

Thanks for the input guys! I cant seem to keep my beers around long enough for it to really be an issue thus far!

your first brew sounds like it went alot smoother than mine! By all accounts mine should have been infected but it wasn't! For example, my first hydrometer reading was taken by dropping my hydrometer directly into my carboy after sprinkling dry yeast in because I broke the cylinder almost...

it's all good! I can see how fermenting can be kinda scary at first! Under non brewing circumstances fermentation is one of the first signs of spoilage after all! Wait till you get into lactose-fermentations like sour beer or saurkraut...those get pretty gnarly! First time I made kraut I...

Take up horticulture in a serious way, then you can use yer chiller waste for irrigation or to fill/top off a nutrient reservoir :D Or as soon as the ice bath is done throw some cleaner in it and use it for that!

airlock shooters is the way to go!

Since there is no kind of malt in that recipe I don't think its a proper beer. More in the wine camp. I've been fermenting wild-crafted fermentables for a very long time and usually rely on campden tabs to sanitize the must before i pitch yeast. I only boil meads to help the fermentability and...

yeah mang, yer making sour beer now! You got some lacto bacteria in there some how. Me personally, I'd let it go and read up on sour beers.

Don't worry about it. The cloudiness is normal and the smell is likely normal too for that type of yeast. Given time the yeast will "cleanup" after itself and if your beer is not infected it should go away with time. I like to use cloudiness as a partial bottling time gauge. When the beer is...

Sounds to me like you need to set yer freezer as low as it will go. If you can get to below 0F you should see better results.

Calculating the approximate shelf life of beer at a given ABV?

well guys I got through my first bottling. Glad I decided to use my brew-pot as a catch pan because my bottling wand leaks badly. Any how I made another batch using the same recipe. This time though, I didn't toast the 2 row for as long (3vs7minutes) and only added some of the extract right...

lol the more i read here the more I realize that the book i went must be dated or something :D Thanks again! Maybe if I get it right this time ill put up a pic or something.

one last quick question and then well call this thread quits. If I make the sameish recipie can I just dump my yeast from the last batch in it? Or is that just dumb.

thanks for the explanation. Im going back to that shop today to get more stuff to make beer with. Ill look up wtf flameout is and try your recommendation this time. EDIT. flame out means to turn off the heat dosent it. :doh: