Recent content by dummybrewman

Yeah, I plan on having 10g on hand for a 5.5 gallon batch. I will be making a higher end brown porter recipe. This way if I have a higher boil off rate I'll have enough top off water to keep it in style. I plan on adding actual syrup as well. I might bottle condition with syrup, if I bottle it...

Thanks, I might add to the primary, not much. I figure it will leave the beer with a drier finish if I add to the secondary. Sent from my iPhone using Home Brew

Good to know. I'll be sure to let you know how it comes out. Working on getting my trees tapped this weekend. I probably won't pre-boil, as there will be plenty of sugar between the sap and grains. Appreciate the reply. Sent from my iPhone using Home Brew

I'm curious as to why you boiled the sugar water before you steeped your grains. Aren't you going to boil after anyway? I understand getting the top off water boiled prior to possibly making an addition. I plan on making a maple porter in a similar way, just going to do all grain.

I'm looking at brewing a maple porter. I am planning on using the sap from my sugar maple out back as my brew water. Typically that is 98% water. Does anyone have any suggestions based on past experience, or brew knowledge? This will be a basic porter, all grain recipe. Thanks in advance. -Kevin

Yeah, plus sunset is super expensive for just about anything. Thanks joehoppy, I'll definitely do that. Best deal I've seen as well, I was hoping for an even better deal.

Me too, I can't seem to find any reasonably priced 5lb tanks or regulators.

Well, my beer is currently in secondary. I've tried some of the beer, and the spice count is a bit high. Should mellow out. The body was a bit week, but overall flavor was good. Should be better carbonated.

Happy to say I have finally got back into brewing after a short hiatus. Started with a pumpkin ale mini mash. The smell was awesome. I created my own recipe, so hoping it comes out as great as it smelled during the boil. I'll keep ya posted.

You may find that once you chill your bottles the beer will get cloudy, unless you lucky. My Irish red was crystal clear before it hit the refrigerator.

So in the end, I dumped the beer. I ended up letting it sit in the fermenter too long, with wide ranging temperatures. Long story short it tasted like rubber and down the drain it went. On to the next brew! I have made a few in between, but have had no time to spill details, except for a 3rd...

The results are in, in case anyone has entered and is interested in knowing how they did. This may be old news to some, but I learned of this yesterday. I am happy to say that I placed third in the German wheat and Rye category. I made a Weizenbock...

Funny thing about clarity is that I am starting to realize that some craft beers, even Sam Adams are not very clear(depending on the style). I just had a Whitewater IPA, which I figured would have been clear, and that had a ton of junk in it. It is a great brew though .

That makes sense. Thanks, I'll be sure to let you know how it all ends up.

Also I'm wondering, when I check the gravity before putting into secondary, it finished out at proper FG, would that be correct given the fact that I ended up diluting the beer?