Recent content by Sharkbrewingco

I had no problem until I got the news lids because I wanted to try something to help me maintain a better fermentation temperature. Now I am curious if I back track to see if my trick is the real cause. Of course, I need to by another lid. The lid that I am currently using had a tear off...

I purchased a new 2 gallon bucket with lid. I cleaned and sanitized it as per the norm. For my last 2 batches, I did not see any signs of life from the airlock. I take readings and its doing its thing. I'm wondering if the lid is not sealing properly. The lid does have that snapped on...

I have already contacted him.

I just did a spot check and don't really see it worth while try using an inverted false bottom. I wanted to know if there was a more form fitting bag because the bag is really loose in the pot and I am not sure if I am stirring all the grain. That's why I was interested in the bag vs basket...

I saw an thread on here about bag vs basket. It got me thinking about the "oversized" bag I am using for my BIAB brews. I was thinking about using a false bottom to keep the bag off the bottom and push the grain to the center to help with stirring during the mash. I really have seen any ill...

In the past, my fermenter was just a basic 2 gallon bucket. The lid had 2 holes with grommets inserted to hold an airlock and a thermometer. I filled up an ice chest with water to just below the level of the wort in the fermenter. During the winter, I would use an aquarium heater. I would...

I brewed a brown ale with rye this past weekend. Brew day went okay. After 2 days, I noticed that my airlock was not showing any signs of fermentation. Great now what! I checked my bucket lid to make sure it was on and sealed properly. That checked out. I did get a shorter thermowell...

Since my last post I’ve also experimented with different fermenters and invested in some different equipment to try out. I have a 2 gallon batch of Black Ale in a 3 gallon FastFerment that’s ready to bottle any day. Once this is out, I intend to fill it back up with a batch of bourbon barrel...

Yes, I am replacing my bucket, lid and cleaning sponge. Going to clean the heck out of funnel, spigot and coil (SSBrewtech FTS) I use for temperature control.

Well I may have found out why my beer has a sour tasted. I went to rack my IPA to a secondary and I saw a bunch of stuff floating on top. There is also a opaque film covering the beer. I believe I saw the same floaters on my red ale. Well I think I will no longer be using this specific...

Sourness stood out pretty good to where I wasn't going to buy a bottle of an Irish red ale to compare it with. The sour was on the back end when you drink it. Carbonation was towards the weak side for the bottles I poured. However I bottled some beer with 1/2 tsp each and other with a little...

I haven't gotten to that point of were I reuse yeast so no worries there. I have an IPA in the fermenter now. I did use acid malt there. We shall see how this turns out.

HHHmmmm, I will have to look at my fermentation process then. For now, I am going to try brewing with out the acid malt on my next brew day to see what happens. I may need to get a shorter thermowell to move the probe to a different location in the fermenter.

I used Nottingham. If it caused by fermentation temperature, I brewed several batches before this beer with no problems.

I use Beersmith to create/store my recipes. I just finished bottle conditioning an Irish Red ale. I only put one ounce of acid malt because my gut didn't trust Beersmith's recommendation of about 3 oz. Well When I opened up a bottle my beer was sour. This was my first batch with adding acid...