Recent content by NamasteIPA

Man I brewed this Last Saturday and ended up with a 1.080 SG. Checked it today, Wednesday, and it's already down to a 1.009! This guy fermented fast! I tasted it and racked it to secondary. As you would assume, it tasted super strong but also very good. Thanks for the recipe!

I gave that a shot and it basically didn't do any good. I have mind fermenting at between 70-80 degrees for about 2.5 weeks now. I am about to just put the thing outside in the heat (90-100 degrees) and see If I can get this thing to move...

man...My Saison has been sitting in the Fermenter for 2.5 weeks and its right there at 1.030. I have it in the house at around 75 degrees, which I realize is on the low side...but don't really have much of a way to keep it hot? Its about 100 outside...I may just leave it on the back porch for...

Thanks Kammee!

Hey all, I am just curious if any of you have had this "problem" before. I use quotations because I really don't know if it's a problem. Really it just seems unique. I havent used Belgian yeasts much before, but haven't ever seen these little nuggets suspended on top of the wort. The picture is...

Brewed this yesterday and pretty much went by the recipe. Took a sample before adding the yeast to my primary and it definitely had a huge ginger taste. I minced my ginger though, this could have something to do with how much of the flavor comes out. We will see how intense it is once I have my...

I don't typically have sludge in my kegs? Just to note, I will be doing two stages of fermentation and then transferring to the keg, force carbing it, then taking it on the trip. After the second stage of fermentation I figure it's clean and sludge free for the most part right? Sorry if I...

Tanks for the input guys!

Awesome! That would be great in this situation. Have you done it before?

Hello all, I have a question, that I think I know the answer to but wanted your input. I am fermenting my IPA for a family get together that will be out at a camp site. I typically force carb and leave in the kegerator of course. But can I force carb, then take it out of the kegerator...

I'm pretty new to kegging myself. For my last two beers, IPA and Hefe, I have force carbonated at about 40psi for about 1 and a half days, release the pressure and bring up to serving. It's usually pretty close to perfectly carbonated and from there just let it naturally carbonate a little more...

It was around 63-64. Unexpectedly cold outside while fermenting. (was in a cooler part of the house not outside ha) So that's a little cooler than I usually ferment at, which would be around 68.

Ha well I guess just in a way I hadn't tasted before. Sampled again this afternoon and it seems to be improving as it carbonated a little more.

Thanks for the info so far! The yeast was not old but didn't use a starter. It was wyeast, I smacked it and it expanded and did it's thing as usual. I use rinse free iodine or sanitizing as well. Also this isn't bottled, I force carbonated it in the keg over a couple days at about 30 psi.

Hey there, so I am new to all-grain and have done 3 AG batches so far. First one (IPA) went great! Tasted wonderful! Second which is in the keg now, tastes IMO bad. It's got a very bread-y taste to it and almost a soapy taste? The recipe I came up with was really simple and straight...