Recent content by MrGrieves

The sours you reference are some of the best beers in the world. As you say, just one man's opinion though.

This is my first time brewing a lager. The beer is a helles lager with approximately 20% smoked malt. My target FG was 1.014. It is at 1.018 now and I am raising the temp to 58 for a diacytl rest. When this is done I want to lager for a month. Question: Should I rack to secondary or...

So, I am about to bottle this tomorrow. Should I pitch yeast today or just go straight to bottling with the yeast that is in there?

So you think I can leave it on the yeast for a couple more weeks without problems?

It has only been in a primary. Therefore, it is still on the yeast. It has been in primary for 3 weeks. Your suggestion is to rack to secondary and leave it there for a couple months? I do not normally use a secondary.

I just brewed a 8.7 ABV RIS. It is already tasting good and I am excited for the end result in 6 or so months. It is at a steady terminal gravity of 1.027 which is right around me expected terminal gravity. I fermented with Wyeast 1056. The yeast has flocced out at this point and the...

No. Never cleaned with anything other than Bar Keeper's Friend.

Anyone with any knowledge of metals have any advice regarding safety. Should I drink this brew or toss it?

So, I recently bought a new brewpot. It looks great. This is only my second batch with it. This is the pot: http://www.amazon.com/gp/product/B00267Q3JW/?tag=skimlinks_replacement-20 About 5 minutes into the boil today I hear something sizzling on the gas burner. I look and there is...

I think it floc'd out all the way actually. I think the problem was that when I racked to the bottling bucket I was being cheap and trying to get every last drop and I pulled a lot of yeast in trying to get that last beer.

Currently, in my temp controlled mini-fridge, I have a Russian Imp Stout which I brewed a week ago today. It fermented with Cal Ale yeast at 67 and after 4 days I bumped it up to 69. I am about to take an SG reading. Even if it is in the range I am shooting for (1025 to 1028) I will leave it...

I'm working up a recipe for an ordinary bitter to brew next weekend and wondering what yeast people suggest. I'd like to try the West Yorkshire yeast but unfortunately it isn't available. In the past I've used the Fuller yeasts for a couple Milds. While I love the flavor profile I've...

My Johnson Controller is saying I am holding a constant temp of 68. However, my Fermometer is reading a constant 70. Who do I believe? The Johnson probe is taped half way up the wort (to the outside of the carboy). I have bubblewrap surrounding the probe to insulate it. The Fermometer...

Any thoughts on what percentage I'd want?

I want to make a English Barleywine ala JW Lees. I've been told the best base malt would be Maris Otter. I don't think Maris Otter extract is available anymore. So what should I us, if anything? Muntons pale DMe? Should I do a partial mash with MO and the rest of the base malt Muntons?