Recent content by KendallAdkins

Also, there shouldn't be chunks. If you properly roasted it, it will be pretty dissolved into the wort.

There is no need to ever strain a wort. Everything will settle into the trub. There is a benefit to less trub loss if there is less trub, but you will produce a very fine beer either way. I personally like pumpkin in the mash, but you are clearly past that point.

Okay, I'll tackle these one by one. You may already have your answers, but I'll add my 2 cents in. 1. Being that this was your first AG batch, don't worry too much about your mash pH. You would be very hard pressed to tell a difference in the final product unless you are well decorated beer...

Go for it.

I am an all grain brewer because I think the process is a lot more enjoyable and I love having complete control on flavor profiles. My question is, has anyone here done side by side comparisons on "the same" beer with one done extract and one done all grain? I'm curious to see if there is...

Two things, do you have a copy of the all grain recipe? I can only find the extract one, and I am not paying $40+ for raw ingredients. And what exactly did you mean by "steep"? Are you straining it out after that our just letting it settle out during fermentation?

Changed my mind. Busch is way better than PBR.

Sooooo.... I'm going to be bottling an oatmeal coffee stout soon, that currently has no coffee in it. I have three options as I see it. Add coffee to the secondary, carb as normal. Add coffee to the bottling bucket, carb as normal. Or, instead of water to make the priming syrup, use...

Bottling an American IPA. Racking a Breakfast Stout to secondary. Brewing a SMaSH Kolsch. I better get started! Here's my recipe: 3 Gallon All Grain Pilsner Malt - 6 lb. Hallertau Hops - 1 oz. (60 minutes) Safale US-05 OG - 1.050 SRM - 3.5 IBUs - 24.3 ABV - 5.3% Since I...

I am looking into starting an online shop selling all grain beer kits, and dry yeast packets are the only thing I can't find in bulk. The most I can find is a 5 pack, but I want to get the cases that homebrew shops have. Is this even possible without actually owning a shop?

Commercial breweries also don't use buckets and carboys. Should we stop that as well?

I allowed beer to ferment today. Shew, it was exhausting.

You can send me your extra kegs if it helps.

I think the consensus would be that making a priming syrup with some table sugar and water would be a cheaper and more effective way. Dextrose (aka priming sugar) is a marketing gimmick.

I realize most things on this forum get covered in other sections, but if we never start threads to talk about specific things that get covered in more general sections, we would run out of things to talk about.