Recent content by DudzTx

Yes, thanks. I was going to try that. If that's the case... I've been making good beer this whole time! What a relief.

Well.. Now I'm thinking my actual hydrometer is off. Saying water out the faucet is 1.015

Thank you all. So by the chart... My beer is perfect, but now im taking a physical fg with a hydrometer and I'm getting 1.038. If my brix og was 16, that would make my og 1.064, right? Via the chart and refractometer adjustment it's saying my fg should be 1.017 which is ideal, however my...

Hoppity, No my mash temp should be fine. i use a mash gauage through the wall as well as a gauage i check from the top as well. I've been thinking about also getting a digital gauge soon, but it should be pretty good. I've also tried LME and DME as well so the mashing portion skipped. still...

Thanks NTex --great links. i think i'm going to have to look at those charts and graphs when i have more energy. its pretty confusing at first glance. But, basically i should be able to take an OG with the brix refract, but i will need to find FG with a hydrometer? so long as alc isnt...

Hey Everyone, I really need some help figuring this out. I've brewed about 10 batches of beer so far -- all have been very drinkable. But, i'm having a serious issue i need help diagnosing Every single fermentation so far has gotten stuck half way -- by halfway i mean that if i start at...

Brewed this last night. Hit target og of 1.099 on the nose but only 5.5 gal. Color is spot on. Have Hugh expectations... Off to ferment for a year. Did everyone else ferment that long?

Hey Everyone, I'm inside Travis County in Austin TX. Anyone in this area knows we are rich in limestone. I'm making an attempt at a brown shugga Clone tomorrow... I was wondering if anyone had a simple tip for water treatment as to which / what quantities of minerals to use, if any. I...

How long was total fermentation time? Also are we raising 1 degree per day until desired temp, and then after hitting fg, reducing to 60 degrees for a few months of conditioning? Or do we hold at the temp we set to reach fg?

So I shook the living crap out of it to try and re-aerate. I'm holding temps steady at 70, but may raise after my pumpkin ale finishes up. The gravity dropped about a bit over the last week to about 1.036. still slow, but I imagine that's due to low yeast quanitity in the beer from...

we did a heavy aeration. shook for at least 45 seconds in my arms. it was well foamed up when we pitched the yeast. we had a level temp through the entire brew... basically about 70 degrees. temp fluctuates with Johnson control kicking the fridge on. if 1 degree will make the difference...

ok, well that's news to me. will definitely do that going forward. we pitched with a lot of yeast though so not sure why after 2 weeks it was still only about 1/2 way down. we made a big starter and used a second vile of high grav Belgian yeast.

Thanks everyone. I transferred at 2 weeks - i thought i understood that you are to transfer to secondary once your primary fermentation drops to about 1/2 the OG?? Have we mis-understood? I use a Keggle type system - HLT, Mash, and boil is all Cut out Kegs. False bottom is stainless as...

I made this recipe last weekend. the taste seems great. didn't quite hit our numbers but that's due to amateurism. I know where we made our mistakes and can correct going forward. one brew at a time. Really looking forward to this. will keep everyone posted on the progress.

This is about our 8th brew. we had to dump a pale ale last weekend because it got infected. aftertaste was metallic. After transferring this belgian one to secondary, these white bubbles are starting to show on the surface about 2 weeks after. These were not here about 3 days ago so not...