Recent content by Koach

I'm In!:mug:

I have a question about a problematic fermentation I'm on the tail end of. I was making 10 gallons of the classic "Janet's Brown Ale", using American Ale (1056) yeast. My OG was 1.070 and my target FG was 1.018. I followed my usual procedure, but as I take the beer off of primary for dry...

Yes, please!

It seems to me if your peeler is sterilized, the fruit inside (provided the skin wasn't broken and nothing is brown/rotting) should be clean. Bacteria isn't innately inside of fruits and vegetables, otherwise we'd never be able to add them. Based on what I've seen a friend of mine do when he...

Couldn't that just be another way to say "No sex in the tap room"?

I brewed a version of the orange/cascade pale ale recipe from the forums here over a year ago substituting satsumas from my parents' back yard. After consulting the forums here, I added 2.5 opened bags of chamomile tea to secondary when I did my dry hopping. Chamomile isn't exactly your...

Always a good idea to keep a bucket of sanitizing liquid to put spoons, floating thermometers, etc in so that they aren't laying around, exposed. I recommend spending the money on the tank larger tank connecter as well. Well worth it, although I don't think the gauge is a must-have. Also...

Some of that could also come from a lack of a good "cold break" paired w/ the fermentation temperature issues mentioned. How quickly did you cool your beer when it was brewed? What was the rough temp when you added the yeast?

If it was a yeast issue, I'd think it would be uniform in all of the bottles, even if the temperature wasn't optimal. My questions would be: 1) How did you sanitize your bottles? 2) What did you do with them (and how much time elapsed) between the time they were sanitized and the time they...

Yes, please!

Yes, please. And Happy Anniversary!

I'm in. Thanks!

So I was inspired by a recipe I found on the forums (and the fact that my parents had a Satsuma tree in their back yard) to make 10 gallons of a Satsuma pale ale. With 10 minutes to go in the boil, I added satsuma zest and coriander. My intention was to dry hop w/ cascades and more coriander...

Yeah, my original hope was to put some bourbon in this keg Christas eve, force-carbonate, and have a couple of growlers worth of semi-green bourbon porter to share with the family on Christmas day, and let the rest age appropriately. That isn't going to happen now. I'm thinking that letting it...

What kind of time frame will I have on this beer before even the trace yeast left start to work on that sugar and incrementally take them down over time? Also - with putting the malts back in the beer, are you recommending steeping them in a hop bag in the keg?