Recent content by Pandaren

Awesome, thanks for the advise. No odd or bad smells off it yet, just the normal fermentation smells. I've been keeping an "eye" out for that SO2 smell of bad eggs, but haven't had any yet.

Hey guys, It's recently gotten really hot where I'm at (past 3 days 98+) and apparently won't be getting much lower than 91 for a while. I'm in an apartment with no a/c, so I've had to make due with temps as best I can, but it's not really cooling off much in the night either. Anyway, it's...

Hey guys, It's recently gotten really hot where I'm at (past 3 days 98+) and apparently won't be getting much lower than 91 for a while. I'm in an apartment with no a/c, so I've had to make due with temps as best I can, but it's not really cooling off much in the night either. Anyway, it's...

Awesome! Thanks for the quick reply. I have it set now. I just used the tubing I use for a siphon normally, fit that around the little tube in the airlock, and ran the hose into a bowl of boiled water. Its draining great now, and the bubbles are make a much more "bubbly" sound. My brew cat...

update: when I got home today, the lid had blown off again!!! I cleaned up the mess (once again), put the lid back on, and secured the air lock. Inside, there's still about 9 inches high of foam. The airlock currently (1.5 hours since I cleaned up last) is starting to get dirty again with...

Hey guys! Long story short, I started a new beer yesterday and fermentation took off quick. This morning when I went to check it before work, the airlock was clogged and the lid was blown open! I've never had this happen before, and the batch size was normal: 5 gallons. Well, I quickly...

I used 2/3 cup cane sugar with 2 cups of water. Pretty general and worked well.

This brew definitely smooths out with aging, so imagine it with a quarter of that hotness.

I was thinking .5oz columbus for 60, .5-.75oz cascade for 30 (or 45?) and 1oz Mt hood for 10. The biggest decrease should be in the hops that will be in the longest, since it's those hops that will be doing most of the bittering.

Ya, I agree completely. Irish death isn't very hoppy, the smoothness/sweetness of malt is the gold star in this beer. I would prob take out a half oz of cascade that goes into the boil at 60min. Maybe decrease cascade .25oz also? That might be pushin it. The grain bill looks pretty nice...

ya the 3 day secondary hit me by suprise, too. In fact, if I remember right, my work schedule didnt work out well with me bottling after 3 days, so I'm pretty sure it was in there for a week. Let us know how it turns out!

I would prob just follow the recipe, but if you're partial to more time in the fermentors, then keep primary the same, and increase secondary a few weeks. It will certainly be good by xmas, but might still be a little hot and green. Something this big though, will mostly just be hot...

well, as far as fermenting goes, only a month in bottles will be kind of young, evenn though it's getting extra time in the fermenters: it definitely gets better with age! I did a full boil, and it worked out great for me.

lol, leave it the way it was written! :mug:

did you rehydrate your yeast before pitching? Aerate your wort before pitching? If there's absolutely no activity or krausen forming, then you might just have dead yeast, which is an unfortunate (semi) regular occurrence when buying kits. :)