Recent content by CharlaineC

not sure I don't from the bottle. always pour into glass

I always double or triple-ferment mine with the third being the aging stage in the cask before I bottle. 7-10 days main. 30 secondary, then I'll move to an oak cask for 6 months to a year in a cool place. Then bottle but that's just what I like to do myself. I like the bill you posted. I might...

Welcome back. Dont be afraid of new extracts to start witrh they are far better than the older ones.

Used the ink in a stout. added a lovely flavor to the brew. I don't remember the amount used but wasn't a ton.

I'll be posting some updated photos soon. I'm in the process of some major renovations atm and the brewhouse is torn apart. .

Sadly the beers in the ferm chamber need to stay there. My brew house in unheated so keeping them temp controlled is a must.

safale 05 is the yeast was planning on using my ferm chamber but its full atm. so brought them in the house but the kitchen stays around 65

So I have a small all-grain 2 gal batch going sg was 1.047. when changing to the secondary it was 1.045 and two weeks later its still 1.045. Now I'm drawing from a spigot into a vial for testing but the refractometer reads 1.045 and is not changing. our temps have been low 30s-45s so im not...

I currently have about 70 carboys and brewing buckets. Ranging from 6 gallons down to 3 gallons. with another 20 or so 1-gallon bottles as well

After some work in brew-father Here is what I've come up with. but might change out the Saaz for golding. not sure how to adjust for pellets so I calculated for whole hopps. Historical Bock 6.0% / 14.3 °P Recipe by The Witches Cauldron All Grain Default 72% efficiency Batch Volume: 5 gal Boil...

From my understanding classic german styles have a 60,30,10 hop schedule

okay the first is supposed to be pale malt re-reading the article it says it

Okay, I'm having issues reading two of the fermentables listed. But correct me please if I'm wrong here as when I plug the info into brewfather this is for a 10000 gallon batch around. I'm thing about 2 pounds of yeast for the batch or 11 packs of German bock 13,500Lbs Corn Flaked/Malt...

I've been brewing a ton because I'm getting ready for the county fairs. It's the same judges for the three fairs so I need to have 14 different brews for each one. I'm Trying to get those brews ready as well as designing new ones for brewing into large batches. I've been brewing 2 or three...

I was wondering if that was a 20 gal batch