Recent content by kid_ak

Your logic is sound, your wisdom runs deep! I'm convinced, bottling on Friday... Thanks again.

Thanks all! I should say--I'm a bit surprised at the consensus (though definitely appreciative of it). I had thought that a high-gravity beer like this could do with months and months of aging. Is that not the case?

Hi gang. I made a Brooklyn Black Chocolate Stout clone from AHS back in January. About three weeks in primary. Since then, it's been sitting in secondary for about two months now. What do you think about bottling now? Or would you age a beer like this for a bit longer before bottling (where...

Hmm. I'm pretty new, but my understanding is that coriander should usually go in at flameout or possibly secondary. If in primary only, then won't the vigorous fermentation offgass the volatile dimensions of the spices that you want to stay in the beer? AK

Hi gang. I've been reading threads on Wit brewing and was just wondering about whether a couple layers of cheesecloth would sufficiently contain the coriander and orange zest so that they can be removed after steeping @ flameout? The nylon mesh bag I have isn't fine enough mesh, and I don't...

Hey gang. I'm going to be making a wit with wlp400. This is the first time that I'll be making a belgian and the first time that I try to coax significant flavor from the yeast. Usually, I use more neutral strains and ferment low and clean. So I'm not certain about the best temperature for...

Yeah, I had actually meant to let this sit for 4 weeks in the primary, but was moving some stuff around yesterday and, as if in a daze, just started sanitizing and racking. I agree, a bit more time in primary would've been nice. Thanks for the replies!

Hi gang--I'm working on my first big-ish beer, AHS Brooklyn Black Chocolate Stout (mini-mash). I have a couple questions that I'd appreciate your thoughts on. OG was 1.09, right on target. I stepped up to and pitched a 4L starter (WLP001), and fermentation went nicely at about 66-68*F...

thanks all!

The other day I saw a little fruit fly buzzing around the lid of my bucket. Not too worried, everything is pretty well sealed up I think, but it did get me wondering...what shot does acetobacter have at taking hold during a vigorous primary fermentation? I can see how it would find the brew...

I'm getting ready to brew the BK Black Chocolate Stout clone kit from AHS. I've built up a nice starter the past couple days and would like to brew/pitch tomorrow. The problem is, with this cold snap, my usually ideal basement conditions where I ferment are now a touch cold--about 55 *F. I...

Just wanted to follow-up on an earlier post where I asked about adding strawberries in the secondary. I didn't get much feedback on it, but I went ahead and gave it a shot anyway...sampled it today quite a bit as I was bottling and it's really a wonderful addition if you're looking for a change...

I understand that corking would be ideal, but I don't have that capacity. Is capping a bottle that big going to be a problem for reasons such as not holding the pressure? I'd really appreciate some further input, explanation on this if possible. Thanks, AK

Quick question--is it safe to cap a 750ML beer bottle with a bottle cap or am I asking for trouble if I don't use cork during conditioning for these guys? My capper will do it, but there's a small voice inside me that says, "Stop. Step away from the big bottle." Cap or no cap? thanks, AK

I think I fermented this in an okay range (bucket thermometer read 68-70) during most of primary fermentation, but it's possible that in the early going it was a bit higher (I now use a swamp cooler). But would off-flavors from high fermentation temperature only appear later on? Because...