Recent content by Deskjockey894

What an age we live in - whatsthatbug.com - great stuff

Ok Thanks - that was my gut response too - really don't wanna dump it out. Added the DME at the 30 min mark in the boil. Can anyone name that bug?

Discovered this bug (just a tad smaller in size than a penny) floating in my wort after i added my DME. I am 100% certain that the bug was in the sealed bag. I do a BIAB inside my apartment. And order the grains and DME from Brewmasters warehouse which is in Atlanta. (any Atl'ers know what that...

Hooowah - Just tasted my beer today - at the 6 week mark in the bottle, very smooth, all the spices coming in nicely, nothing overpowering, never made a beer before with a head this thick, great stuff. I cracked my first beer at 4 weeks, and it still had that hot alcohol taste at the end, i...

Just bottled this stuff today. I couldn't get my hands on the orange peel bitter, so I went with orange zest. I started with 1/2 a tbsp of it, and then tasted my beer/tea concoction and the amount of bitterness from the orange had me gagging - I thought I would be in trouble. I just tasted the...

Couple of questions on the tea: Vanilla bean - Do you only throw the innards of the bean in the tea and leave out the casing? or should both be put in the tea? Orange peel bitter - I'm hoping I can find this at the spice store I live near - but if not - using approx. 1/2 tsp of orange zest...

So I brewed a dead guy clone and pitched Wyeast 1338. I've read other threads on this forum that this strain is slow to ferment, but that wasn't the case for me, I made a starter and fermentation began at about 24 hours. Normal temperature was at around 64 F and the fermentation process brought...

Thanks for the input (amazing how the post metamorphosized into the great to secondary or not debate?). The real basis for my question is because I use a beer belt heater to ensure my temperatures can stay around the 68 - 72 F mark (ideal for the yeast im using), but after full fermnetation is...

So say the beer has been in the primary for 2 weeks and has reached its FG. At this point, assuming the temperature doesn't go above 70 F (not a remote issue where I live in March) does a drop in temperature really matter? I plan to keep the beer in the primary for 4 weeks (2 weeks remaining)...

I have been fermenting in the upper 60s. I plan to dry hop once fermentation is more or less finished. Would a 10 degree temperature change have any difference on the effectiveness of dry-hopping? Say I lowered the temperature to high 50s - or would something like this not matter at all?

So in hind sight this was not very bright. In preperation of washing yeast, I bioled some glass jars with about 95% of the label removed in my brew pot. Unfortunately, the 5% of the label still on the jar was stuck with some pretty good adhesive. In the boil, the adhesive was freed from the jars...

OK so I'm using this link as a proxy for my OG. Yes, I know I should fork over cash and use better software - but i haven't done that just yet. http://powersbrewery.home.comcast.net/~powersbrewery/mastercalculator.html I do a partial mash on the stove top with a bag. On the link there are...

If this is a dumb question please tell me. I've got sanitizer-water filled 1/4 full in a 2-liter container which is my blowoff container, since my beer started to ferment, the bottle is now about 5/8 full. Could I just decant the sanitizer and salvage the yeast at the bottom? I feel like there's...

So I too must admit, that I over obsess with my beer in the first few days after I put it into the fermenter. So the rubber fitting on the top of my fermenter lid that fits in the hole and helps form a seal between the plastic bucket and the airlock, tore a little bit. So the airlock wasn't as...

I've read the document by Ken Schwartz that spells out how to convert recipes between all grain and partial grains. I have a question about his statement about in order to ensure avoiding a stuck sparge, over 50% of the partial mash should be husked grain. Ok so I'm not certain what is a husked...