Recent content by frank_wood1966

Interesting. I am going to try the following here in the next few weeks and would like some thoughts on it -- looks like mine is somewhat close to yours: 7.5 lb 2-row 1.5 lb Munich 1.0 lb Victory 10 oz Crystal 80 0.4 oz Nuggett (60) 0.2 oz Goldings (20) 0.4 oz Willamette (flame out)...

I know this thread is a little old but wanted to add my two cents. I had batches like yours where I had the same problem, to the point where I had to ditch them. You can even smell it as you bottle the beer. Mine came down to the water -- it was chlorine/chloramine. Get yourself some campden...

I too got tired of the larger batches and having to drink so much beer (good problem to have I suppose) so I do nothing but 2.5-3GL batches. I have a glass 3GL carboy that I use, and if I do happen to brew again before the other is ready I just ferment in one of the 6.5GL buckets. I think...

I have an old extract recipe that contains Muntons Amber Dry Malt Extract. Anyone ever convert this to grain or know how? Thanks!

I brewed this Sunday morning. I switched the biscuit for victory malt... Other than that I rolled with it. It's been fermenting for darn near a week at 67 degrees. I'll provide an update as to how it turned out in a few weeks. Thank you all for the suggestions.

On my first home brew I was "advised" to put my fermenter in a cool, dark, place. For me, in a condo, I have a small utility/laundry room that I thought would be perfect. So I put the thing in there in the evening, get up and check it in the morning, and there's no activity in the air lock. No...

Since I live in a small condo, and have space issues nor a propane burner or anywhere to use said burner, I do split boils myself. I would imagine that splitting up the extract and hops would be fine, but I would watch the recipe because some of them call for "top-up" water, and I guess your IBU...

I like that name, good one!

It's quite the wonder that I didn't fall asleep during the boil -- heck, the next day, I couldn't even remember putting the hops in. Lord knows how that "schedule" went! LOL

A couple of months ago on a Friday night, after a happy hour, I arrived home and thought I'd go ahead and brew a Fat Tire clone (recipe at the end of this story). Originally I was going to do this over the weekend but feeling kinda "good" at the moment I decided it was time to brew right then...

Hello, I am thinking of making a cream ale and was wondering what your thoughts on the following (scaled to 3GL batch size) recipe: 3.8 lb 2-Row (88.1%) 0.38 lb Honey Malt (8.8%) 0.13 lb Biscuit Malt (3%) 0.5 oz Cluster (60 min) WYeast 1056 or White Labs WLP001 150 Degree mash for...

Best advice given there about the late extract addition!

Great story... Maybe not comical now but when you are drinking it in 4-5 weeks it will be! Thanks for sharing.

Good job MrNurse, beer looks great!

How's it doing now?