Recent content by cotillion

Awesome - thank you. Does acid malt have any particular other side effects? Do I just add a few ounces on top of a given recipe, or should it replace an equal amount of some other malt to not throw other things off?

Thanks for the info, guys! I forgot to add the Alkalinity part, which was listed as 10 HCO3 rather than CaCO3. If I'm adding acid to the mash water (if that's the correct time), is lactic the best to use? I guess there really isn't any sort of generic treatment for all brews using this water...

Hi there. I am trying to get back into homebrewing and want to start getting my water up to snuff as part of my practices. I live in Greenville, SC, which has great water overall but probably a little high in pH. Reports show Ca 1 Mg 1 Na 8 Cl 5 SO4 5 and 7.8 pH...

Sorry I never reported back on any of this stuff from when I was trying to pin it down. It was a hell of a learning experience for me. This year, I made a different pumpkin beer that turned out very well. I struggled with the Pumpking clone, as you can see if you go back several pages, but...

Just thought I'd weigh in and update. It's been a while since I brewed - my details are a few pages back but I based off the one on something like page 22. I ran into a couple of problems with mashing too high because I wasn't paying attention, so it didn't dry out as much as it should have...

Thanks for the reply. That's odd - I had the same doubts on underpitching but the recipe I based on called for just the one. I'll pitch some more yeast...if that doesn't work, any other thoughts?

So I brewed an Imperial Coffee Stout. OG 1.086, used yeast nutrient, rehydrated US05 and gradually introduced wort to the pitch mix to avoid temp shock. Pitched when the wort was down to about 70 after shaking the carboy a lot for oxygen. Fermented in a mini fridge with temp controller set at...

I did the same thing with the box of graham crackers. After tasting the extract, I got scared off. I definitely get that elusive taste in my beer now, though I had lots of issues during fermentation. Congrats on the win!

Was 3 oz, my bad. It's a pumpkin beer, and I probably mashed too high. OG was bout 1.080 and it has been at 1.026 for about 2 weeks, including after the pitch of champagne yeast. I am happy with the taste of the beer, just don't want anything exploding. Would be real sad if I worked so hard to...

Oops my mistake. 3 oz.

I recently bottled a beer that had been stuck, probably due to hot mash temp making wort nonfermentable. I repitched with champagne yeast and didn't get any more drops in SG over several days, so I went ahead and bottled with 3g dextrose/5 gallons. That was about 5 days ago. I have some PET...

Yeah I'll stay away from the GasX. I actually have champagne yeast on hand. Should I just try a full rehydrated packet or half of one or what? Do it now or wait til bottling and just a tiny bit?

Lots of great info here and in other posts. If I'm wanting to finish out at 1.018, would the champagne yeast take me too far past that? Currently the beer tastes really good. Also, would GasX work instead of Beano?

Its the 40something-page southern tier pumking clone thread. Page 20 has the base recipe most have tweaked from. My thermometer is calibrated for sure. Where I may have slipped would be when I turned flame off at approaching mash temp. I never quite get it right, and I often overshoot since it...

Hrm..the recipe called for mashing at 160, which I thought would be too high. I'm curious as to how the recipe was able to achieve those numbers and where I went wrong. Maybe I temp shocked my yeast with the initial pitch. I wasn't very careful. Oh well, I'll let it sit at a warmer temp til...