Recent content by Nutcase168

Regular 12 oz bottles Normal Caps I wouldn't expect the FsssT with a leak Yes, both partial mash brews Did not rinse glass (will try that tonight) No Irish Moss in this batch.

So similar to another thread my last 2 batches have been woefully under carbonated: 1st: Red ale OG: 1.060 FG: 1.015 2 week primary 6 week secondary 5 oz priming sugar Time in bottles: months You get the FSST! but when you pour it out there is no head and it just tastes flat. 2nd...

OG was around 1.062-1.065 Bubbler was going full bore within 12 hours, less than a second between bubbles. It's slowed down as of yesterday but I still saw the occasional bubble.

So, I grabbed some grains and hops to do a partial mash with it and ended up with: 1 lb Vienna 1lb 2 Row 1lb Caramel Steeped for 45 mintues at boil added 1 lb DME and the 6 lbs Munich LME 0.5 oz 6 AA Sterling (also left over) for 60 minutes at 30 minutes added 1 oz 3.9 AA Spalt at 50...

So I was given a kit for a lager a year ago, but I didn't have the equipment for it at the time. I've kind of cannibalized the kit for some pieces, the grains, priming sugar and cap to the point I only have the hops and 6 lbs of Munich LME left. Is there an kind of ale I can make with the...

Thanks again for all the input, I have it in diactyl rest right now for 48 hours.

Thanks for the input so far. I was hoping to enjoy this batch sometime in October but seems like it may be rushing it (depending on FG). I was planning on 5-6 weeks of lagering at 34F. How do you take you samples without contaminating the batch? On the starter note, I haven't tried a...

So I am in the process of hopefully making my first Oktoberfest. I did the boil about 2 weeks ago(two weeks on Monday). But instead of pitching the yeast at fermentation temp, I did it at room temp and then quickly dropped the temp down (like right away put it in freezer set to 54F). So I...