Recent content by SkyWalker

luckily for me this is NEVER a problem :mug: thanks for the tips! im thinking of doing BM's blue moon clone and hoping for grain to glass in 2 weeks? feasible?

i currently am starting AG batches and i am more concerned with perfecting the process more than anything.. what are the "best" beers that go from glass to grain the quickest? i know that letting it condition longer will make a "better" beer, but i really want to perfect my brewing techniques...

thank you.. that was exactly what i needed to hear... in the process of getting a fridge and the temp. control so i can have a fermenting chamber

i wouldnt say im freaking out, im just new to much of this and trying to learn what is happening in each stage. i guess my main question was since my fermenting temps have not be "perfect" so far, is that the reason it tastes this way, or is it just green? by the replies so far, it seems its...

this was my first thought... cleaned with soap and water with a non abrasive cleaning device, rinsed, then used five star sanitizer

my brew has been in primary a week and i decided to take a small taste.. and it had a "soapy" taste to it.. so prior to starting a new thread i searched around and tried to see why this is... the john palmer website said that the soapy flavor can come from the breakdown of fatty acids which...

playing around with some ideas... i like this so far

Yes I will admit that played a factor. It was pretty hot out yesterday when we brewed and might have gotten a little thirsty! Next brew will be more disciplined! Thanks for the tips

i also didnt aerate the wort... i overlooked this step on accident and just siphoned the cool wort into the fermentation bucket and didnt use any thing to aerate it. from what i have read this will slow fermentation, but should i go ahead and try to agitate it now? or just leave it be? i...

haha... ok one more question, i have heard a few different answers on this... what is the "best" temp to ferment at for nottingham yeast? im doing a irish stout if tht makes a difference

phewwwwww thank you... i was a bit worried this is the quickest forum i have ever seen on answering questions

ok i did my first batch today and i have a question about how i pitched my yeast.. we chilled the wort to about 75 degrees after the boil, transfered the wort to my fermentation bucket, then my brew parter jumped the gun just started to dump the dry yeast into the wort. the package on the...

awesome thanks for the links! now i can do another batch at the same time with out buying another carboy :D

i like this idea

hmmm i am about to do my first brew tomorrow and i have a question... would there be any reason why i shouldnt use a glass 5 gallon carboy for my primary for a 5 gallon batch of irish stout? my LHBS said that my primary fermenter has to be at least 6.5 gallons for a 5 gallon batch i bought a...