Recent content by snowbeavers

Funnily enough, I was thinking of the exact same thing this morning. I did a brew last night and because I live in the tropics where the ambient temperature if always over 30 degrees, we are constantly looking for ways to keep the temp down. I bought a commercial fridge recently and turned it...

Thanks...good points.

Kind of a dumb question but here is my reason why. I recently brewed a batch of brown ale. It's good but not much head and missing something. So I added a spoonful of maltodextrin and after that...golden. Seems to really balance out the flavours and perfect amount of head. So I was wondering if...

How does gelatin work? I've never heard of this

I am using PET bottles for my bottling and already after 1 day in the bottles, you can feel that they are quite pressurized. Just wondering what the rate of carbonation is over a week? I added 3/4 cup of dextrose to a standard batch.

I've had the same problem with mine. Fermenting in hot tropical countries is a problem and trying to keep it below 25 degrees is difficult (77 F). Mine has a hot alcohol taste as well. OG was 1.072 and now at 1.022 and going to give it another week in the primary (it has been 2 already!). How...

Thanks. I realized this after talking with my friend last night. I have been doing partial grains instead of full grains so this made sense to me.

I buy bottled water for all my brews in the 1.5L bottles. I freeze 4.5L of them, add them to the wort (have to cut the plastic) and it brings temp down to the perfect temp to pitch. Not sure why more people don't use this method as it doesn't waste gallons of water and is cheap. The bottled...

I don't understand why people don't just freeze a 4L of filtered water like I do and add it to the wort instead of spending gobs of money on wort chillers that also waste so much water. It brings the wort down to about 25 degrees or less and then I can pitch my yeast. Can someone explain why...

I did some searching but couldn't find a thread for this topic. I recently made a brupack IPA but added 22L instead of the recommended 19L so I am worried it might be a little on the thin side. It is in the 10th day of primary and I am wondering if I could add 4 oz or so of maltodextrin to give...

How long do you think I need to condition and at what temperature? I'm trying to keep it around 23-25 degrees but it is over 30 degrees here so difficult.

Turned out absolutely delicious! I guess it paid to wait. I only have a couple of bottles left. I ended up bottling it at 1.012 and no problems! I used the Coopers candy drops and added 2 to each bottle.

I have just finished my 2nd batch of Wheat Beer (Hoegarden recipe) link here and it looks and tastes great (I had to sample a bit while doing final SG readings). I'm really excited about it and everything went well without a big hitch. Now, the most frustrating part...the waiting game! I'm...

Thanks so much for your advice guys. Much appreciated!

I can't wait to actually start drinking this! Anyone else finding themselves checking it every few hours? I am brewing a Canadian blonde ale from Cooper's. On the instructions from the guy at the homebrew store, he told me after 10 days, you can start bottling. I know, I know...the longer you...