Recent content by CharlesKelley

I'm not brewing this weekend, but I did decide to finally splurge and get a keg set up. The decision was probably influenced by having 10 gallons in fermenters that needed to come out and a party in 2 weeks. There was no way I could have it ready in bottles for the party. 5 gallons of a...

Here is a question I have been pondering: Other than the mess that I make, why do I care about boil over? I am brewing outside to begin with, so if I boil over all I end up with is a little mess on the floor of my carport and the outside of my brew kettle. Is a boil over going to change the...

I forgot that I did add Candi Sugar. So that can explain the low FG. OG was spot on at 1.068. The FG was predicted to be 1.012 to 1.018 IIRC.

Thanks everyone. It has only been in the bottle 3 weeks. So I will give it another 2 or 3 and then see.

6.6 lbs of Briess LME, some flavoring grains, and a little (2 lbs?) of DME. I'd have to go back home and look at the recipe to be sure. I guess my question really boils down to "how do you predict the FG?" It seems to me that the yeast is going to generally keep eating and producing alcohol...

I brewed a Trappist/Abbey Ale using a kit and some White Labs yeast. OG was right at 1.068, FG at 1.006 or so. It tastes pretty dry--much dryer than I anticipated for this recipe. Does anyone have any advice for ending up with a higher FG? I think it would help the flavor.

If you look in the Beginner's Forum you will see a sticky that answers this question. It is post no. two in the thread. https://www.homebrewtalk.com/f39/vs-pro-con-analysis-109318/

I think you are going to be okay. How long has the beer been in the fermenter? You've got to go a really long time before you've got a problem. Most people here will tell you three weeks is pretty close to a minimum and you can go a lot longer than that until autolysis is a problem.

Thanks so much for the help.

So I am trying to brew my first lager. Everything went pretty smoothly and I put it in my partially completed keezer. What I didn't do was get the temperature probe all the way into the keezer. I happened to peek in today, and I've got a wort slushie. I've read the threads that say thaw it...

I cranked up the starter for a Bohemian Pilsner this week. It is going to be my first attempt at lagering. Brewing Sunday afternoon. Tuesday night I'm bottling my Abbey Ale.

I just checked the statute, and that is still the law in Georgia. Subsection (b) does say that you get your own limit if you are not a dependent on another persons Georgia tax return. So a husband and wife would be allowed to brew 100 gallons of beer. I also did a brief check of the statute...

Thanks, everyone. The last couple of months have been hard. HBT and brewing have provided a distraction that has helped keep me going.

I brewed a fair amount 10 years ago. Also did some wine. I got back into it because I was looking for something to distract myself after my 18 year old son died in a car wreck December 20. I figured it is hard to crawl into a bottle if it takes you six weeks to fill it in the first place.

I know I am bumping an old thread, but at least it proves that I searched some before asking a question. 10 years ago when I was brewing and making wine I only used tap water (from a well no less). I never had a problem. Now I hear all this talk about using vodka or star san in the air lock...