Recent content by MomsBrewing

It was sweet from the beginning. But it is sweeter now I think. (hard to tell as it was so long ago!) This was from a published recipe. That may not mean it is fool proof, but I have had great success with other recipes in this book. The recipe called for the amount of molasses. I think I am...

Ah, got it. Ok. So, what do I do at this point then? Add sugar cubes and wait a few more weeks?

I see what you are saying, but when I taste it now it tastes super sweet. So, if I try adding a sugar cube and it doesn't foam then too little sugar is not the problem?

HA! I have probably sampled this beer 6 times or so. Each time I take it from a different place in the box and the bottles have been rolled, moved around, labeled, reboxed, etc in that time. So, while it is possible some are way carbonated and others aren't, I expect I would have found one by...

1 cup of molasses and 70 -72 degrees. In this time I have had multiple beers successfully carbonate including a Scotch Ale that had an OG of 1.072, though that one had corn sugar as the priming sugar.

I brewed an ale with an OG of 1.079 at the end of July and bottled it towards the end of August. Since then I have sampled it occasionally and it is still not fully carbonated. It has a very slight pffft when I open it, but it just does not bubble and it tastes like it needs to be carbonated...

I wanted to come back and update on this. I added about 3/4 cup of Jim Beam Black when I bottled and I am thrilled with the results of this beer. I was worried all the way through it. It has a gorgeous thick head and a really nice bourbon flavor. It is perfect barely chilled. One of my very...

I just took another reading and mine hasn't changed. It is still 1.026. Although it does have a nice bourbon aroma and flavor. It has another 1-2 weeks before I bottle. I hope yours improves :)

I am in the middle of this kit as well. It's been in my secondary for 2 weeks. My FG reading when I racked it was around 1.02 also and I'm hoping that has changed. I'll be taking another reading today. I too was disappointed by the "splinters". I don't know what I'm going to do when I siphon...

Well the problem is that you are going to have a bunch of stuff down at the bottom of your bucket when you go to bottle. You don't really want to move the beer around at that point very much to avoid the risk of introducing too much oxygen. Also, you are going to have to mix the water/priming...

I like the idea of this. I don't have a good way to keep anything below 70 at this point though. How would this work if I fermented at room temp instead?

Excellent! Thanks:)

My first couple of batches were Brewers Best kits and the instructions said to boil like a cup of water and dissolve the priming sugar. When I look at recipes they do not have that instruction, just the amount of priming sugar/DME. I have always dissolved the priming sugar or DME in boiled water...

I design my own in Photoshop and then print through an office supply place. Then I cut them up and stick them on with milk.

Excellent. Thanks all. I figured as much. I am pleased that I knew enough to ask the question and that I asked it before I bottled!