Recent content by brad26

I brewed a Scotch Ale a while ago, 11.5% (attenuated a bit too much) it's been in the bottle for about 2 months and doesn't seem to be carbonating. I used Safale us-05 for this brew, and I'm just curious as to whether or not us-05 can handle such a high alcohol content for carbonation. Should I...

I cracked open some IPA that I bottled exactly 3 weeks ago. Had 3, one for each period, and about a minute left in the game I decided to put another one in the fridge, assuming it was going to overtime. But they scored 40 seconds later. I drank it anyway. Go Canucks!

Could be 'Designing Great Beers' by Ray Daniels.

Mountain Town Brewery in Michigan made a beer without hops that I tried at a beer tasting, it was alright. It was sweet, tasted like malt.

Some of the comments I get from judges are just strange. One judge commented on my doppelbock, and I'm quoting, "Excellent beer, no flaws, perfect for the style. 5/10." I still scratch my head on that one.

I wouldn't worry about it. I pitch my yeast at 80 to 85 degrees and put them in the basement to finish cooling. My brews turn out great. Never had the patience to wait for it to drop in the 60s before pitching.

"Designing Great Beers" is great. I've formulated quite a bit of recipes using that one, and learned a lot about the process of making different styles of beers. Awesome book.

Papazian's book was the first book I bought and was a huge help. Have only read parts of Palmer's book online, but the info was helpful. So you could probably go with either one, or both if you have the time.

Just do it anyway. She'll get over it.

5 gallons Hoppy Brown Ale 5 gallons Coffee Strong Ale 5 gallons Amber Lager 5 gallons Wee Heavy 5 gallons Smoked Stout 5 gallons IPA = 11589.5

That's happened to me a couple times when I racked to a secondary. If you want to be sure, take a gravity reading and see if it's changed.

I left my barleywine in the primary for 4 months and it tasted fine. You're good.

I'm going to be using safale us-05, homebrew shop around here doesn't have much in the way of yeast. Probably going to ferment around 55 degrees.

I'm going to be brewing a scotch ale pretty soon and I was wondering how long to boil the wort to caramelize it. Here's my recipe: 20 lbs pale 2-row 10 oz. crystal 120 8 oz. smoked malt 4 oz. roasted barely 1 oz williamette 60 mins .5 oz williamette 30 mins I plan on mashing pretty high so I...

Cool, thanks everyone. I will drink them soon!