Recent content by DaytonaBigMac

Made it before. It's tasty. I'm actually about to brew this next and looking for the best way to dry out my grapefruit peel. I may actually put it into a secondary tank instead of the boil, as I thought the boil may not have given it enough grapefruit flavor. Best of luck!

I have this recipe: 5 gal, OG = 1.050, FG = 1.013 IBU = 19, SRM = 14, ABV = 4.7% 8 lbs 10 oz. 2-row Pale Malt 1 lb Munich Malt 8 oz. Crystal Malt (80L) 6 oz. Victory Malt 0.4 oz. Target (60 min.) 0.5 oz. Willamette (10 min.) 0.5 oz. Goldings (0 min.) Wyeast 1272 or Wyeast 1792 or...

I have a similar question. Not sure what happened but I ended up ordering more ingredients than I'd thought. I need more yeast and will buy whatever I need...but here's my current inventory: Grains: Victory - 6 oz American 2-row - 1 lb Crystal-10 - 2 lb, 7 oz Crystal-20 - 8 oz Crystal-40 - 6...

Question: I had one go off out of 50 (but not more than one) after about 7 days in the bottle. I think it was one of my last ones in the bottles (bottom of the bottling bucket). It had some trub in it. Nothing has exploded since last night. What say all of you? Probably in the clear? I've...

Makes 5 gallons? Also, how much Irish Moss and yeast nutrient?

Yup. Did a search and found the subject. Considering that the art of brewing beer is hundreds of years old, I'm guessing that a 5-year-old thread is probably still relevant. Not exactly a high-tech and high-velocity field of study :)

Brooklyn Brew Shop's book talks about beers they brew above 80 degrees. Looks like the yeast you use is the kicker. Some like the higher temps (or, at least, don't mind them). They had success above 90 degrees, in fact. Not sure that 75 degrees is an absolute ceiling (to use an aviation term...

I have an unopened bottle of 3% H2O2. I'm going to try that out (5 oz per gallon H2O)...because my C-Brite is missing and I don't want to go back to the store to get some :) Hope it works...Thanks for the tip!

Ah, got it. So... Heat up and steep grains (in muslin bag) at 155 degrees Strain grains again into same pot (using additional, heated water), discard grains Add extract to water Boil the stuff, add hops periodically Cool the wort, add water to get to 5 gallons Pitch yeast, mix up a bit Put...

Actually, #7 above should be to set up blowoff tube...then replace with an airlock after 3-4 days.

My question is mainly this: Am I steeping the grains in a separate pot, then adding them to the extract/water mix? Also, my last batch used dry yeast, pitched straight into the fermenter. No starter was required. The IPA turned out great. Also, the 155-degree comment was perfect, as that was...

Could anyone please fill in the holes here? I have all of the ingredients. It involves extract, as you can see (which is new to me). However, this recipe is missing some pieces, I think. I'm not experienced enough yet to freelance this one. If you could simply add in the pieces that this...

I'm sorry, were you replying to me or Dennis1979?

It's my first batch. The wort has been in the fermenter (1-gallon) for 2 weeks...and I just realized today that I confused the instructions. Here's what I did: - Put wort in fermenter, fitted with blow-off tube; tube end out of bottle is in bowl of sanitizer and submerged - Left in the...