Recent content by SnickleFitsBrew

don't post much but figured I'd chime in here in hopes of saving your beer if it's not to late. do not add more sugar. there is sufficient sugar in the bottles at this point if in fact you did add the carb tabs and correct amount. the problem IMO lies in the yeast. either there is very little...

these are awesome! Im currently beginning a keezer build and have been dreaming up some ideas to make my own taps and I must say that these far exceed my creativity!! and now i have an even better idea as to how i can go about designing mine... good work!

hmmmn i understand that but didn't take it into consideration.. so what if... i keg, charge at 12 psi at room temperature for a few days... will it eventually reach an equilibrium to where I can remove the gas and store the keg in the fridge to condition longer?? Im a bit confused by all this

Amazing man.. absolutely beautiful imho.. rapid fire question time now hhaha... how much did this cost ya? did you clamp the mdf down somehow while waiting for the liquid nail to dry? did you do three sides? how did you do the top? how did you attach the molding? This is basically what I...

Ok pictures are quite big.. I apologize. This cost me 60$(2 tanks plus regulator)... it was a nice find.. but I have some questions... What size would you say these tanks are.. the fat guy from my experience is a 20lb tank and it is very heavy so Id say it is full.. The thin guy is either...

if you get conversation from your mash I'd be somewhat concerned. I don't think it's normal for your mash to speak to you. now if you mean conversion well then you should be fine

1056 is marvelous. Fermented my 7.2% abv IPA in four days flat, no starter....enjoy!!

I had same issue with the wyeast Kolsch strain. It was weird. I'd give it till the 3 week mark, rack and cold crash. It benefits greatly from the cold crashing, it was nearly clear at 3 week mark for me, two weeks in fridge boom.. Good beer!!

Quick question ChshreCat... Your OP says Belgian Saison (Wyeast Labs #3711) Yeast-Ale . It seems that 3711 is the French Saison and 3724 is the Belgian Saison... It is my understanding that with a Saison the yeast is one of the most important aspects... Your recipe sounds amazing and I do not...

thank you all very much... my fears have subsided and i will santizing my hop bags and adding them to the fermenter tonight... my fg has been reached... its amazing how fast 1056 fermented out for me even with such a high og... beautiful yeasties.. well thanks again! this site is truly the best...

I got an IPA in the primary, similar to a DFH 60... I was going to dry hop for a week some Simcoe and Amarillo possibly.. Im just scared to put the pellets straight in there.. I fear for infections and anything else going wrong.. I also dont want to deal with the floaties and the trub caused by...

Shipped in the heat like that a starter is always recommended but either way I think you will be fine.. I made a hefe with 3056 and the yeast took off like a bat of hell but that doesnt mean something is wrong with your brew.. be patience and the yeasties will come around i am sure... no worries

looks like hop debris to me..what kind of hops did you use(pellet/leaf/plugs) and a lot? how did you transfer into the secondary? do you remember seeing a lot of trub/particles being transferred alongside your beer?

Did it swell at all? Did you shake the crap out of it? What temperature did you keep it at and what is the date on the package? Are you sure you busted the the liquid pouch inside? If you have any DME or LME on hand I would try my best to make up a starter of some sort and see what happens!

OP here... A lot of decent responses.. to clear some things up: Ive succesfully made 10 batches of pretty damn good beer. From an oatmeal stout, to a porter, to an oktoberfest style, the list goes on... all of which have been excellent. My two current batches that are fermenting have already...