Recent content by kanta

Kids in the military are the ones that have the most difficult time getting away with underage drinking. back when I was an instructor, I wrote countless Article 92 mast packages for the ones that couldn't seem to understand that being told when they entered service, when they arrived at the...

Racked the beer to a carboy today to get it off of the cinnamon sticks that have been sitting in there for the last 2 months, plus I guess 2 months is plenty of time sitting on the yeast cake, although I'm sure a couple more months wouldn't have hurt. FG was 1.021 and it tasted awesome, albeit...

A drilled rubber stopper has a hole in it, so you can insert a blowoff tube or an airlock. A solid stopper doesn't

I got the spring/nozzle area partially clogged once with some adjunct or hop material once while I was botling...took it apart, washed it out, all good.

provided you don't spill it, you're fine moving it wherever. the headspace should be all CO2 so the small amount of sloshing around as you move shouldn't oxidize it or anything, although I wouldn't shake the heck out of it or anything

I forgot all about this beer sitting in my fermentation freezer at 65 degrees for the last couple of months. I am guessing it's time to take the beer out of primary by now, and since I am not adding anything to it (dry hopping/fruit) I assume I can just bottle now and let it age for however...

how well did you mix the water into the wort when you topped off to 5 gallons? it's likely that you had the higher gravity wort on the bottom of the fermenter and the water mixed with some wort at the top. using the amounts of extract called for andthe amounts of water called for make it...

Hoping it is the power of suggestion... I bottled my oaked imperial stout tonight, oak chips were soaked in BenRiach 12 year old (VERY peaty single malt Speyside). It spent about 3 weeks in primary (first week of August), then I racked to secondary and left it for 5 or 6 weeks and bottled...

I was assuming a hair over 10% abv and I would like to be able to hand these out for the holidays, although since its such a big beer, i think it may be more appropriate to give them out for thanksgiving 2013 and just let it age for all that time. Plenty of time for the spices to meld and...

Ok so to clarify the info from my earlier posts: This is an all grain batch of a ST Pumking clone attempt, combining the grains and pumpkin from the op of the link above with the spices and sugars of the page 20 recipe in that same thread. I used a starter of WLP002 stepped up a couple...

i didn't top off and forget to mix because this was an all grain batch. 10 lb pumpkin (guessing the weight but it was large) and a mix between https://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/ and the adjusted recipe on page 20. i know that's a common mistake, but...

it was 1.120 in the dot, i was tempted to take a picture. the wort is a lovely deep amber color

I made a version of the st pumking clone on the recipe sub forum, and aside from a few spice alterations, and using a big freaking pumpkin instead of the 2lbs the recipe called for, i ended up with an og of 1.120. I used the English ale yeast from the first post in that thread, which has...

Lots of different ideas in this thread. I tried an attempt sort of like the recipe gwdlaw posted on page 20, although I used different amounts of various ingredients (and my wife got me the biggest cinderella pumpkin they had at Whole Foods, so I cubed up the entire thing and mashed it). One...

Hot break forms when you are boiling your wort, and is the result of certain proteins coagulating. You won't see much of this, if any at all, if you are brewing extract, as the hot break has already happened to the extract when they were making it. Cold break forms when you cool your beer from...