Recent content by Cgeern

Yeah I enjoy outdoor brewing as well. The only issue I have is that my boil off rate varies significantly in wind.

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Last year I made a "Horchata Cream Ale" and loved it. Tincture of 2 cinnamon sticks and 2-3 vanilla beans soaked in 3-4 oz vodka for a several days, dumped in keg. Had about 10% flaked rice, 3% honey malt, 5% lactose, 4% crystal 15. About 6% abv. It was sweet but not too sweet. .75oz Saaz...

About 4 hours, BIAB 4 gallon batches. I get everything set up the night before: collect water, measure hops & water additions, etc. Fermentor already cleaned and sanitized. I had gotten in to doing 40 minute mashes and 30 minute boils (for most beers) but actually lengthened them back to 60...

Just kegged my first try at this recipe. OG of 1.063 but after 2 weeks only got down to 1.029. It hit that fg within the first week with a steady 66 degrees. Shook for a couple minutes to oxygenate before pitching, but maybe that’s not enough. Possibly mashed a degree or two too high. On day...

I'll echo what a lot are saying. Small batches are fun, plus gives more ability to experiment and get more brews for experience.

Just popped a couple bottles from my first batch of this that I bottled around six weeks ago. Awesome, but It’d be perfect for my tastes if it were just a tad less sweet. I’m thinking maybe a little less caramel and a little more Pilsner. would love feedback.

It's a bit cloudy, although I pull samples from a spigot and there was a good deal of pumpkin particulate that made it into the fermentor. I'll add some more biofine in the bottling bucket. But dang it tastes good.

So an update. Two days after testing a sample, gravity has fallen from 1.020 to 1.017. Not terribly far from where it was expected to finish. Confirms what we are always told, that just because there's no bubbling, there can still be fetmentation going on. Didn't try a forced fermentation on a...

I don't see why not, as long as you're quick about it.

Great advice, thanks. Will try that!

Yeah I was wondering anout that. Mashed at 154. Maris 80%. Victory 8%. Crystal 607% and pumpkin puree in mash.

Just brewed my fall pumpkin last weekend. I figure the longer I can let it clear before November, the better. Only problem was that I couldn't find real sugar pumpkins in the store yet, so had to use puree. Tried putting it in a hop bag in the mash. I think it was an improvement over just...

I brewed a 2.5 gal batch of pumpkin ale this last weekend. Mashed at 154, boiled, chilled, pitched a whole packet of S-04, and put in temp controlled fridge at 66 degrees. I was on autopilot when pitching, and like a moron I also added 10 ml of biofine clear right after the yeast. Honestly don’t...

Start a new adventure brewing 2-3 gallons, and do some experimental stuff.