Recent content by Nickh08215

Ok, so I'm guessing i didn't siphon off enough beer outta my fermenters when transferring. I only wound up with 37 and a half beers bottled. I had a full 5 gallons in my primary, racked off leaving the sludge on the bottom plus a good inch and a half of beer (not wanting to even get close to...

Don't put a lid on boiling wort!!

I was under the understanding that a hangover is caused by dehydration. And damn that sucks. So I get all the bad qualities of alcohol (the hot bite and the hangover) without the good qualities. But hey. It's a learning experience

Screw that! I'll deal with the extra alcohol flavor. I can't wait that long to drink my firs batch of brew ever! And i was wondering. Is it just a strong alcohol FLAVOR that I got from the warm fermentation or is the brew itself actually more alcoholic? Because if it's more alcoholic, playing...

Well that's kinda what I mean. Mead is easier to play with up front. So I'll be able to express some creativeness right off the bat, while getting some beer experience under my belt. After a few batches of extract kits, once I have a good system for keeping proper temps and proper sanitation...

Well I guess that's just my personal opinion ya know? Like I know you can get all kinds of crazy delicious beers from messing with differant ingredients, brew styles, and even amounts of differant things, but a mead is like a blank canvas to transform into anything you want. Beer to me Feels...

That looks great! Did u have anything stuffed in the cavity of it during cooking? If I was you I woulda cut a lemon and an onion in half and shoved it in there with a bunch of thyme and rosemary just for some aromatic flavors, maybe some garlic too. But next year I'm coming to your house! Haha...

Well... It's beer! Haha. I don't taste any fruity or weird flavors, but I do get a slightly bitter, alcoholic aftertaste which I would assume is the fusels, but it's not very off-putting at all, and of I didn't know any better I would just account that to it being a dark beer, so I think I'm in...

Smoked turkey sounds awesome! I've had it deep fried and it was the juiciest I've ever eaten, but I gotta try smoking it sometime. Minus the flaming smoker hahah. And honestly, the only dark beer I've ever had we're black and tans or guiness so I have no reference for a English brown. So I...

It may not have even been two minutes actually. I walked to the bathroom to rack my sanitizer from my bucket into my Carboy. I dug around in the water, found the auto siphon parts, set it up, started the siphon, and walked back to a flaming stove. And true, luckily I had knobs in the front or...

Well I'll let it sit in primary till clear, rack into secondary, just because it'll make me feel like I'm doing something right, then bottle and age. I can't make it any worse then it is. Or at least I hope not haha

Y'all are saying keep it in primary longer and I've heard differing opinions on that. Some people say the yeast will mellow out any off flavOrs in primary, while other people say letting the beer sit on the yeast to long causes off flavors. Any opinions? And No, I think I'll stay away from...

Well what happened was, I put the lid HALFWAY on my 5 gallon kettle, and I walked away for not even 2 minutes, and when I came back, the lid was all te was on and literally, the front left burners flames were like 6 inches high around the pot, with like a radiating circle of fire extending about...

Thanks for your thoughts all! I was kinda worried about it, but for my first brew I wasn't expecting TOO much, but I'm sure it'll turn out fine

So, I got my Deluxe brew kit from NB, Nov19, and started to brew my carribou slobber. Wound up setting my whole stovetop on fire (first brew mistake) and giving myself a pretty intense mess to clean. Other then that everything went well. Rehydrated and Pitched my yeast at about 9pm into my wort...