Recent content by Pillsburyjoboy

Is it possible to mash and sparge one day and brew the following day? I would love to break it up so I can brew more on week nights but I fear infection. Any suggestions? Would refrigerating the wort help? Many thanks, Pills

I was thinking of cane sugar and fruit in the ferment and then a red star champagne yeast. I am only into this for curiosities sake. I very well may try it for the hell of it and then try the other suggestions post failure. I do appreciate the suggestions. Pills

Not the help I was hoping for...

Hey all, My wife has recently fallen in love with canned hard seltzer. Has anyone seen any recipes for any of these? Seems easy enough but would like to confer before attempting. Would do a five gallon batch with some fresh raspberries. Thanks, Pills

I ended up using an ounce of Hallertau and an ounce of tetnang for dry hopping. Little added flavor. If anything, it took away from the flavor. No benefit it seems. Any suggestions for adding some hops in keg? Hoping to drink in three days with buddy's and am not so proud right now...

I just made a super light "franken beer" with leftover ingredients. Some flaked wheat, some 2 row, some Belgian Pilsner malt, tetnang, Hallertau and saf- 05. I did a ten gallon batch and hit my targets ~ 1.050 & 1.004. I am thinking of dry hopping one secondary with some nugget hops...

I have been dry hopping for pushing two weeks. For I let it continue a while longer and dry hop again 7 days from kegging will I be ok? I am a bit nervous at this point. Any help is appreciated. -Pills

Is there a time frame for optimal dry hopping effect? I know 7 days is suggested, can I go longer? If I go much longer (a month or so) in secondary should I wait to dry hop until closer to kegging? Or can I dry hop and let it go a month. Would a second dry hop towards the end be suggested...

That what I figured but thought worth asking

My first saison has been in secondary for a little over a week now in the mid 60's. Should I bother ramping up temp at this point of is there benefit to doing so! I plan to be better with temp on attempt #2. I have the thermometer ready to go.

Awesome! I will check it out. My thanks to all of you as I get my bearings with this. Pills

Awesome! I will check it out. My thanks to all of you as I get my feet under myself with this. Pills

Awesome! I will check it out. My thanks to all of you as I get my feet under myself with this. Pills

I am going to try again, I'll post the yeast later as i forget the strain. My kitchen is currently in the mid 60's which is too low. I am going to try out the aquarium heater approach as suggested. In doing so should I let it get started on its own and then ramp up heat after two days or so? Thanks

So will banana flavors lessen with time. Should I leave it at room temp ~65? Or move to the basement where it's colder?