Recent content by brando632

Can anyone spare the specifics of their ingredients for the tea? I made this last year, and used the prescribed amount of fresh grated ginger root, one of the cinnamon sticks from the grocery store (the stick was probably three inches long, Kroger brand I think, came with multiple ones in a red...

Long story short, I got a boil over a few minutes after adding the first hop addition. There was a lot of hop residue on the stove after, at boil over the hops had broken up but were mostly floating at the top. I added a half addition to make up for the loss. Was that the right move?

Can you d rest in the bottle? After all, I bottle condition my ales at 70. Otherwise, I'll plan 3 weeks at 58, 3 days at 70, bottle for 3 weeks then fridge for 3 weeks before drinking. What's a good bottle condition/carbing temp for this beer?

Will this still be a good beer if I am unable to lager? I saw were ale yeasts were used, but I'd like to stick with the original yeast. I've got an area in my house that stays around 55-60 in the winter for primary fermentation, my garage stays around 50, but I can't get into the 30's for...

Bottled today, I'm worried about the vanilla though. I just split the bean down the middle and tossed it in. Couldn't really taste it when I sneaked a sample from the bottling bucket. Then innards were still in the bean after the tea was made. If it's supposed to be prominent early then fade...

I didn't. I'm gonna work with established recipes for a while. I might try it sometime, I'm wary of the responses on here though. I don't see any other way you could get their numbers from the ingredients they list, maybe I'll do it sooner rather than later.

2nd was a full liquor mash, which was a mistake. 3.8 volume needed, 4 gal kettle (2.5 gal batch). My grain bag was wicking up wort causing it to dribble down the side of the kettle. Now I just leave out water to keep the kettle at about 3.25. Next time I'll do a sparge with the extra water...

I've thought about using the water I've left out of the mash to do some kind of make shift sparge, I'll probably try it next time. Previously I've just dumped it in the kettle, already boiling, so I'm at a boil in no time! I also adjusted my water this time. For the first two I used all spring...

I've heard that higher gravity beers will see a lower efficiency, but my understanding for the cause is a reduced amount of sparge water with a standard all grain brewing process. Since BIAB doesn't require a sparge, would this phenomenon still exist? The reason I ask, I did my third all grain...

Where did you find them?

I'm two batches into AG, doing half batches with a 4 gal pot and no pulleys. I've got two more batches planned for next week. The only additional equipment I got on top of my extract equipment was a bunch of voile fabric to make a grain bag. You're looking at about 4-5 pounds of grain per batch...

Used s04. It may be normal, this is the first time using whirlfloc so it's also the first time I can see through my beer. I wouldn't have noticed it before because of cloudy beer. As far as protiens, maybe my cane pulled it up? It's got the tip to avoid that, but i suppose it still coulda happened.

I did use orange peel in the boil, but it was all strained going into the fermenter. Maybe this stuff will go away after carbing is completed, or after chilling. Either way I'll try the beer, maybe I'll just strain it going into the pint glass! I just want to know how to avoid a repeat...

The beer sat in primary for 3 weeks. FG was stable for the last two weeks of that. For bottling it was siphoned off the primary into a bottling bucket and then into the bottles via a bottling wand. I'm not familiar with pectin.

They've been bottled 11 days now, I'll probably let them hit 3 weeks before chilling. Every bottle from the batch is doing it. For all I know, the batches prior to this could have done the same thing, this is my first time using whirlfloc, I doubt I would have noticed with the prior beers being...