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07-27-2005

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09-22-2005 9:56 AM

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  • Posted in thread: More yeast or more sugar? on 09-20-2005 at 10:09 PM
    This thread pretty much answers exactly what I was asking. My second batch, a stout, was
    bottled a week ago, and has very low carbonation. Maybe I should just wait longer. If that
    doesn't solve the pr...

  • Posted in thread: My IPA is more like a Mild... on 08-22-2005 at 11:25 PM
    It sounds like maybe my recipe wasn't really what I expected it to be. Thanks for all the help,
    though. Now onto my next batch!

  • Posted in thread: My IPA is more like a Mild... on 08-22-2005 at 06:04 PM
    You just rinse the grains with another gallon of 170 water...this rinses the remaining sugars
    out of the grains and into your wort.So, you just pour an additional gallon of water over the
    grains and i...

  • Posted in thread: My IPA is more like a Mild... on 08-22-2005 at 04:25 PM
    I've read that you generally want to steep the grains at 150 for 30 minutes...that could have a
    little to do with it. Also, after steeping, did you sparge (rinse) the grain with 170 water?I
    didn't spa...

  • Posted in thread: My IPA is more like a Mild... on 08-22-2005 at 02:55 PM
    What was your mash, sparge & fermatation schedule? What yeast and at what temperature?I'm a
    beginner, so I don't know exactly what you mean, but I'll try....I steeped the grains for 20
    minutes at abou...

  • Posted in thread: My IPA is more like a Mild... on 08-22-2005 at 01:01 AM
    My recipe:7 lbs. Plain Crushed Malt Extract1 lb. Crushed Crystal Malt 60L8 oz. Crushed Victory2
    oz. Northern Brewer Hops (Bittering)1 oz. Cascade Hops (Finishing)1 oz. Cascade Hops (Dry
    Hopping)5 oz. ...

  • Posted in thread: My IPA is more like a Mild... on 08-22-2005 at 12:22 AM
    My first batch ever was supposed to be an IPA. It tastes good, but it tastes a little thin,
    more like an English Mild or something. Looking back, I found that my OG reading was supposed
    to be 1.05-1.0...

  • Posted in thread: Another Secondary Fermentation Question on 08-05-2005 at 11:08 PM
    This is the secondary fermentation? I usually transfer from primary to secondary after the
    bubbles are about 45-60 seconds apart. Your beer can sit in the secondary for a while. I
    usually leave mine f...

  • Posted in thread: Another Secondary Fermentation Question on 08-05-2005 at 06:11 PM
    It's been in there one week, so far. The airlock is bubbling pretty infrequently. I haven't
    timed it, but it is well over at least one minute between. I did take a SG reading at the time
    I was transfe...

  • Posted in thread: Another Secondary Fermentation Question on 08-05-2005 at 05:11 PM
    This is my first batch of beer, and I don't know how to tell when secondary fermentation is
    complete. There is a layer of sediment at the bottom of the carboy, but I also dry hopped. Will
    that affect ...

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