Recent content by N4teTheGreat

Thanks All, I think nature may have unintentionally helped me out here as things did get a little warmer after the first 5 or 6 days, though I don't think the fermentor ever hit 70. I'll likely let it sit in the fermentor for another week to help things clear up (I also have no room to cold...

Hi All, If this is better off in the beginner forum, feel free to redirect. I'm still working on nailing my process and as such my previous attempt had a bit of banana, not really what you want from a stout. I'm currently brewing an IPA and have had it sitting a cooler full of water and...

Russian imperial coffee stout attempt. It's good, but more like a porter, clearly I screwed up my volume somewhere. Very drinkable however.

I like the smell quite a bit, s/o does as well so I haven't been kicked out of the kitchen. -- Nathan

I have a RIS in secondary that was the first beer I made a starter for. The morning after the brew I had moderate activity a some krausen in the bucket. The next morning just the occasional bubbling, I was worried I was going to have a stalled fermentation since the OG was 1.095 but then I...

Whoops, mine has been sitting in secondary for a few weeks now already. Maybe I'll bottle at the 1 month mark and condition further in the bottles from there. Hopefully the small amount of whole beans won't overpower 5 gallons of 11% RIS. But, hey, I love a strong coffee flavor so even if it...

I'll be finding out, as I have something similar sitting in secondary. I soaked about a half a cup of whole beans in just enough bourbon to cover them and then poured the lot of it into secondary and racked a RIS on top of it. For better or worse I'm going to let it secondary for a least a month...

I'm not sure said neurosis will ever go away for me. I was at Heretic brewing earlier this month for a release and we got to get our growlers filled direct from the fermentor. It took me a while to figure out while standing in line but I eventually realized one of their fermentors had a hose...

If you have temps controlled that should probably be fine. -- Nathan

You'll find Pliny on tap at a handful of bars in SF. Lucky13, Toronado and The Page are good options. Toronado might even have bottles if you ask nicely. I won't be in town at that time unfortunately. -- Nathan

My first beer was supposed to be a stout. I screwed up on several counts. I didn't temp control, at all. It went nuts overnight and while I didn't get any blowoff ambient in my condo was at least 70 - 72 so it definitely was too warm. On top of that I got my water volumes wrong when topping up...

Equipment, mostly online. The homebrew shop I go to doesn't stock much beyond starter kits. That said, I get my ingredients from them as they are extremely helpful and a great shop. For someone new like me who is still working on process, let alone crafting a recipe it's great to walk in with an...

Good to know, thanks! I presume room temps of ~70 degrees should be acceptable? -- Nathan

I've been using bombers as bottling goes faster. This last batch I did bottle up 4 12oz bottles so I could taste test the beers progress without committing to a whole bomber. I may bottle more 12oz this time as those are easier to share beer when people want to taste it. I had so much yeast in...

Apologies if this question belongs in the beginners forum... tl;dr at what point should remove my swamp cooling setup and let the fermentor come up to ambient (happily a steady 68 - 70 in my condo)? Or is 70 too high in which case should I keep using a wet towel but without the fan...