Recent content by pokerpat

DON'T add the 5.2, it's meant to be added in the mash. Read the label for cautions.

Ha, thanks! I forgot I bought some 5 star defoamer, used it for boil over, didn't really work and forgot about it. Maybe it'll work for this.

I have a chocolate milk stout that has been fermenting for 1 day now.I'm using a 6.5 gallon bucket a gutted airlock and 1/2" hose coming out. Came back to check and no bubble. The hose was starting to clog. Does anyone have any suggestions for preventing it from clogging?

I actually just built a chamber this weekend, and have some beer in it fermenting. I will be interested to see if there is a difference. My temps have gotten up around 74 in the past, and its never a steady temp the whole time. I'm hoping this will clear up some off tastes I've noticed in a few...

This is a stupid question....You crushed your grain right? That's an awful low number, something is way wrong.

Cool your wort to 60° and recheck it.

I started with ag as well. Now I'm on my sixth brew and all had been well. I did have a friend walk me through the first one though. I feel like extract is cheating, as though I didn't really make it. Just my opinion though. Happy brewing.

Saturday will be two weeks, and I was planning on bottling it soon after. Should I wait?

Not any better than a wine/cider sweet bitterness

Ok, so this is my first all grain brew. It's a dunkelweizen. After one week in a primary, I racked to a secondary(which I will never do again). At racking time I tasted it, and it tasted great. I was very pleased with how it was turning out. Then, 4 days later, I tested it, and it had a cidery...