Recent content by BrewsterFish

Hi! I have a helles that I am bottling soon. I get 50/50 response on whether or not to add yeast with the priming sugar to ensure carbonation. What do you all think? Has anyone done it? Second Question: For fun, if I was to to add yeast add bottling, lets say I through a belgium yeast...

That is super rad. So I brewed a pale ale and may try a brown on top. I also want to avoid messing with the yeast so if I do use all of it what are the possible outcomes?

So my friend said I could brew on bottle day and pour the new wort onto the yeast in the same carboy. If I did this I would make the same beer, but I imagine there would be some flavor differences, possible off flavors, maybe risk of contamination?? I am just curious if anyone has tried this or...

If maltier beer is my biggest problem them I am not too worried. And next time, which there wont be, I'll add sanitized water.

I was suprised by the amount of trub and yeast at the end. I did use a new brand that I had not used before though so the yeast may have been super active. It could've not compacted enough, I gave it 30 minutes after moving it.

So I brewed an IPA extract kit with specialty grains. Thought I did everything right, until the next morning when I realized I was missing half a gallon of beer. So my 5-gallon recipe was now a 4.5 gallon beer. Then of course, when it got transferred to be bottled I only ended up with 3.75...

Awesome, that gives me some peace of mind and I now have use for my old labgoggles.

Okay so we brewed an IPA and somehow ended up with 4.5 gallons at fermentation. (Didn't realized till it was too late). Then I primed for 4.5, adding about 1/2 cup corn sugar, but do to crud at the bottom I only have 3.7 gallons for bottling. Could I possible get bottle bombs? And if so...

I haven't home brewed since March and I cannot wait to get started. :ban: I finished college, had heart surgery then moved to a new city. It has been a full year! My favorite part about it is that I have help. My boyfriend wants to learn how to brew. Woot! I am just really excited...

So I have the new BJCP categories app and it looks 30B is listed as a Autumn Seasonal Beer category. See if your competition is using the new 2015 BJCP system. If they are not, then you should enter it under 30A. Also, even if it is a good beer, it is technically can't be held to the...

I'm glad I saw this. I'll be brewing an Fresh Squeezed extract clone tomorrow. The recipe I got from HBA says to use gypsum, but I'm not sure I need it. There are some specialty grains. I am up in Portland, Oregon and hear our water is pretty good though. I am not sure if I should at the...

The cost, the laws, the location, the fact that women are offering you trades for beer. I would never imagine. Thanks for sharing.

I've been brewing with extract and some partial for the last 2 years. I had a buddy I would brew with, or I would have a curious friend help. I'm moving in with my SO and he asked if he could brew a beer with me. He likes the idea that we can make a clone of his favorite beers. I did warn him...

@SatanPrinceOfDarkness Yes they do cover some of the process. Enough to understand an idea of how it was made then and some of the ingredients chosen. It also talks about how different ingredients or brewing styles traveled through the region.

I just attended beer camp this July. This brought back the not so distant memories. I describe as a Willy Wonka Chocolate Factory experience. They really go all out for their guests.