Recent content by cheschire

Yes very uncarbonated and warm... and very headache friendly. I'm dying today

Yea I think I've given up on this batch. I've siphoned the whole 5 gallons into the bottling bucket with the spigot and me and my buds are going to get rid of it by the end of the weekend. It already half gone :ban: everyone loves free beer no matter how old it is!

The rooms thermostat was set to 18c but I have no idea how warm it got during the summer. I live in Victoria BC

Pulling this from back in time. Here's a link to that same beer. I think it's even about 16 months not 2 years https://www.homebrewtalk.com/f14/beer-more-resiliant-than-you-may-think-390641/

So two years ago, I made an all grain pumpkin ale and let it ferment away. I got busy and ended up moving for two years and left the carboy at my friends house who I was renting a room from. When I came back, the airlock had been broken and was filled with dried fruit flies. Luckily none of...

I brewed a beer in october and Ive been so busy with my flight training that I havent really had time mixed with a small lack of interest to bottle it. It still smells and looks good... how bad will that old yeast possibly make it taste? Can anybody shoot me some motivation to get it into bottles?

My biggest lesson is (just like cooking), Less is more. At first I was adding pounds of different malts and half pounds of others and it tasted like fermented syrup. Dont throw 5 or 6 different grains all in one pot

Thanks Revvy! Definately happened over night when I was sleeping and there is a nice white band of yeast at the bottom. I went ahead with the brew day and am currently at 1/2 hour left in the boil

In the past I have always skipped using starters with my smack packs but this batch I thought I'd give it a go. I used 1/2 cup of extract in 800ml of water and got an OG of 1.045. 24 hours later, nothing. Reading over numerous instructions on making a starter, I never saw any of them reminding...

Obviously not the exact bill, but I always use maris otter and usually roasted barley and crystal 60 and its always from the same company from the same vendor. And yes the same mill and setting because it is not adjustable. and yes I mashed for exactly one hour, and yes I sparged for exactly 25...

I guess I forgot to mention the the LHBS has a fixed setting on the grain mill so its not adjustable. Its just a little too big of a gap for a perfect crush. Thats why I think it had to do with the temperature because that is the only this that changed in the entire brewing process from the last...

I dont know what I did but I managed to get 88% efficiency! The last couple batches Ive been using the LHBS grain mill and I had been getting about 55-60% efficiency so I took a break from brewing until I got my own mill because I didnt want to waste grains. Finally I couldnt take it any more...

I had tried swirling the fermenter a week ago and had no luck. I just racked it off the yeast cake because Im nearing th 4 week mark and I dont want dead yeast flavored beer. In the link, Shafferpilot mentioned at the top of the second page, that Amylaze Enzyme would help. Do you think there...

My girlfriend is starting to grow an interest in my beer making so she brewed her own brown ale under my guiding eye. But now we have a stuck fermentation. Its supposed to have an FG of about 1.013 and its at 1.020. The only way I have ever been able to fix a stuck fermentation is to buy an...

Every time I use Nottingham it farts all in my beer. At first I fermented too high a temp at about 72 but recently Ive been at a steady 63-65 and my beers taste like beer infused banana water. Everyone says this is an ester free clean finishing yeast. I beg to differ. I hate the stuff. It gives...