Recent content by Komodo_brewer

So I am still very new to home brew and this 1 gallon batch is very in enticing for me. Been search and reading around and a little confused on the starting volume of water. I have read you start at 2 gallons and the grains will absorb 1/2 gallon and boil off will take another 1/2 so you end...

Thanks for the link. Lots of great reading. I just assumed that the fermentation takes several days and that I can expect airlock activities during that entire time since I have a pretty tight lid seal. Instead I get about a day's worth. Now it's all quiet. I plan on checking it at 14...

I know an absences of airlock activity is NOT an indication of fermemntation completed.....but how Mandy's could I expect to see bubbles taking place....2, 3....or more days? I know that the method is taking a reading which I will at day 10. I am only concern with a stuck fermentation

So I recently completed my first home brew batch, pitched the yeast and waited..... I began to notice bubbles appear around the 10 hour mark. By the time 12 hours from when yeast was pitched....the airlock was bubbling away. On second day, there was less CO2 being released from yeast...

Patrick524: So I a m planning on brewing a generic stout with extract...not all-grain (still very new at home brewing). Would I get a similar result just by adding the coffee at secondary? Or will I be ok with adding the coffee at primary and then bottle? I really want to give this...

Just recently purchased an amber ale recipe along with my kit..... Question is: How long much time do I have until the grain is considered not "fresh" and storage of the dry yeast that came with it. -should I store the dry yeast in the fridge? It's currently in the basement at a constant...

Thanks for the replies and confirmation of some info.

So I should start with no more then 3 gallons then? Assuming that I could loose up to 1/2 gallon due to evaporation.....just so long as I fill it back close to 5 gallons or when FG reads close to what receipt calls for? This is the limit more so because of boil over?

Looking to start brewing my first batch, have all necessary equipment. Weather doesn't look too good for me to brew outside with my propane burner......as it is I am planning on just using at most 3 gallons in a 5gallon pot to brew. Once I get it cooled down close to 100*F, I was going to...

I don't plan on kegging......so would I add the cold brewed coffee at secondary....or during primary?

What do you mean coffee was cold brewed? You just added coffee grounds to cold water and let it sit over night.....or brewed coffee the regular way and let it sit in fridge until ready for use? New to this and have been intrigued to brew a coffee flavored beer