Recent content by OrangeCatBrewery

Thanks for all the input. I am going to make a german type ale using K-97 yeast. I never really try to replicate a commercial beer. I just do my own thing and only once did I make something undrinkable. And it was BAD!!! I am going for a German style beer that has good taste and is medium...

Thanks for the magnuminous suggestion.....sounds like a plan

Thanks sometimes you need someone to hold your hand and say "its ok".

Right on...I guess my question is: is it worth using them to bitter? Or is that a poor use of those hops....the AA is in the 3-5 range, I cant remember right now. Anyway thanks for your input. My default recipe is 1oz 60 min, .5oz 15 min and .5oz at flameout.

Hi, any thoughts on using Hallertau hops for bittering (1oz 60 min) or would I be better off using an ounce of Perle? Below is the basic schedule...substitute Perle for Hallertau? Im open to ideas!!! Thanks :mug: 6 lbs Pilsner DM 1oz Hallertau 60 min .5oz Hallertau 15min .5oz Hallertau...

Point Noted.....if I remember I will update what the beer looks like after it is bottled and carbed.

Thanks!!! I was definatley going to bottle and drink it. But the color change from dark to light to dark concerned me. This page is the best.....It's like my beermaking has gone from the Dark Ages to the Renaissance since I started reading and posting. If anyone wants to take a slug of my...

Went out of town for 5 days. When I left, the beer was fermenting along and it was a nice golden color. When I returned the beer had changed to a brownish color. I had a wet towel and fan on the carboy and it was at about 68 degrees (approx). I asked for a friend to wet the towel for me...

Yikes!!!! Thanks for the info. Disaster averted. :o

I bottled in wine bottles and I used tasting corks. I have discovered they Do Not Work. The carbonation shot the tasting cork out of the bottle like a shot out of a gun. The Question: The bottles were left uncorked for a couple days 2-4 (unsure, I was out of town) If I cork the bottles...

+1 on the quality of the label

Yikes one other note. I sparged 1lb of Roasted Barley.

JadedDog........OG was 1.038 and I dont know the exact temp but it was low 80's so I estimate it at 1.041. 6/9-1.041......6/12-1.019.....6/16-1.017.....6/17-1.017.....6/18-1.016/7 (66*).

Not trying to rush....It just seems like fermentation has stopped IMHO. Usually my fermintations take 14 days, regardless of yeast type. And if this one stops fermenting I will have a 3.0% stout on my hand. But your input is definately appreciated. I will let it sit awhile longer.

Brewed a Dry Irish Stout on 6/9 & pitched yeast (wyeast irish ale). Next day fermentation was rocketing along. By 6/12 it had slowed/stalled. Took an SG reading on 6/16 & 6/17 - 1.017. I roused the yeast on 6/17 and today the SG is 1.016 @ 66*. {I would assume that you should still add +1...