Recent content by dbenet

I'm brewing a Kolsch for a special event in 4.5 weeks. I know I'm cutting it close on the timing, and my homebrew shop is out of Wyeast 2565 and WL 029. A little research seems to indicate Wyeast 1010 is a good substitute but I'm wondering if I should treat the temperature the same. I've never...

thanks for the input. You're probably correct and I'm just being impatient. The bottles have been put in the cellar now, and I plan on waiting another 2 months before trying it again (out of sight, out of mind). I'll let you know as soon as I crack into one again.

I recently decided to try bottling with dextrose; I read that it gives a cleaner profile than DME and is easy for the yeast to metabolize. I used 1/2 cup for my first batch which was a 1.080 OG belgian and it never really carbed up enough. I eventually emptied the bottles into a keg and force...

yes, I've actually already brewed this batch. ended up with a little much too much wort out of the mash tun so the boil ended being 105 minutes. first hop addition (1 oz) cascade at 40 min, then 0.5 oz cascade 0.5 oz summit at 60 min, another 0.25 oz summit 0.25 oz cascade and 0.25 oz admiral at...

I am brewing an IIPA using 16.5lb pilsner and 1.7 lbs victory target og of 1.083 for 6 gal batch. I have 2 oz Cascade at 7.8AA , 1 oz Summit at 14AA and 0.5oz admiral at 13.5AA. I plan on dry hopping with an oz each of summit and cascade. I've been reading all this stuff about late hop...

Anybody done a conversion on this fridge? I didn't see any posts about it and I've never done one before so I'm wondering if there is a lot of variation between companies regarding where the compressor lines in the top are. I'm hoping to put a tap tower in the top, but don't know if this model...

The primary is pretty large; I haven't measured but looks to be about a 7.5-8 gal glass carboy. I've had 6.5 gal batches in there before without issue, some belgian ales as well, but those were all partial extract brews. I haven't calculated brewhouse efficiency yet, but I imagine you're right...

I just brewed my second AG batch on Sunday, a strong golden using 12# Pilsner 1# wheat 0.5# munich 2# sugar and WL575 (belgian ale blend). Recipe called for a double infusion; 30min at 135 then 30 min at 150f. I over compensated for absorption in the grain and added about 3qts too much water to...

thanks guys. we had very little food in our fridge right now so I cleared a space and put my secondary in the fridge at home. convinced my girlfriend that it would only be in there a couple days and that the fridge was empty 'cause it was her turn to buy groceries anyway. its been two days and...

hey beer folk, I've got an IPA that is dry-hopping in secondary at 64F. I was thinking I might try cold-crashing it as it seems like a common method of improving clarity. Unfortunately I don't have a keezer or space in my home fridge for my secondary. I do have a mostly empty fridge at work...

Thanks. I was beginning to wonder if they should sink and why it would be important.

I'm also dry hopping with whole leaf for the first time and just threw an oz of Hallertaur in my secondary carboy. Its been a few days and its all still just floating. Some little pieces are sinking but the bulk of it is clumped up and fully saturated sitting on the surface. I searched through...

got the temp down and fermentation seemed to go just fine having tapered off now. I will be transferring to secondary for another 10+ days and was wondering if dry hopping might be a good idea on this IPA. I'm worried that it might smell estery due to the high ferm. temp and that a good hoppy...

I'm pretty new at brewing and started my fifth batch yesterday (first one during winter), a mash-extract kit IPA using WLP013 no starter. I usually leave my primary in a dark corner of the garage, but its much colder out there now. 2 hours after pitching at 65F, the temp had dropped to 62F. The...