Recent content by HockeyBoy29

Thank you both for your replies. This was something I failed to consider when I opted for the RO filter, but glad to have options. We mostly do 6 gallon batches (a solid 5+ into the keg) and I’m as concerned about over doing zinc as I am under doing it. Is the zinc sulfate easy to administer...

If the two carboys in question are the same beer, keg up the one that finished and rack the stalled one onto the other yeast cake.

I’d be interested in your approach to the lack of zinc in reverse osmosis brewing water. Do you just ignore it? Get the right kind of yeast nutrient? Make or buy a tincture? We just installed an RO filter and haven’t brewed with it yet. Thanks in advance!

That sounds great! I appreciate the input.

Hi gang, looking to make my first Mexican-style lager from ingredients on hand. I have a 3 gallon keg available, so looking to make a smaller batch. These are things I have on hand and want to limit the recipe to what’s available here at my house. Again, not using all of these, but I have any...

Thanks! This is the third time we’ve made this particular recipe but never thought about what (if anything) would change in the ABV. But since the volume is increased right along with it, then it is a non-factor This is a kettle-soured raspberry that is one of our favorites. We just kegged up a...

I think I figured it out, since it lists the brix and gravity readings on the side. If the contents of this can are the same gravity as our wort, then it will make no difference. Wort was 1.050, (6.5 gallons) and this 48 fluid oz can was 1.045, so it will bring the entire now-almost-7 gallons...

Does anyone have an idea of the gravity points to add to our OG when adding a 3lb 1oz can of Raspberry Puree a few days into primary?

It wasn’t as sweet tasting as crystal malt; very toasty and crackery- still sweet on the lighter examples, but noticeably different as you went darker. One hour was not sweet, but had a real toast/cracker taste to it.

The crush was a quick cursory blast in a spice grinder just for color. I also threw in a teaspoon of whole grains in each glass to chew on after they softened, just to see how they tasted. Ate several dry and crunchy , but wanted to see what they tasted like after a quasi-mash.

Yeah, super even. I weighed out exactly 1.5 lbs of grain for each cookie sheet, and it was enough to cover the bottom, but no stirring needed. Next time I’ll take a picture sticking my finger into the tray, showing how shallow the grain was spread

:yes: Yes, we do intend to make some caramel/crystal malt this weekend - thanks!

In these times where your local home brew store may be closed or hard to get to, you might consider roasting your own to get some specialty malts. We have a bunch of base malt and decided to try our hand at roasting/toasting some on a cookie sheet in a 300°f convection oven for various times...

That is very sound advice. I will indeed plan to recirc boiled wort through the hoses, pumps and coil to pasteurize before beginning the chill. Thanks! [emoji4][emoji106]