Recent content by strangerinthealps

From a time and money standpoint, it seems like BMC would do better to mass produce ales instead of lagers. They would ferment for a shorter amount of time at a higher temperature. Anyone know the reasoning behind BMC's strategy to primarily brew lagers?

Unfortunately I think this batch got infected. I accidentally killed my yeast by throwing it in boiling water. Then it sat for 2 days, an open invitation for bacteria to come and play. The end result was 8.3% abv of sour, sour, sour liquid. Gonna try an easier brew next and try to master the...

My last batch, a strong red ale, had a ridiculously sour flavor that made it completely undrinkable. So I guess that means it got infected. When I brewed it, I made the bonehead mistake of sprinkling my yeast into boiling water. Pretty sure that killed it. Not realizing it, I popped...

Yes. Pre-fermentation it was extremely sweet but had a good flavor. Post-fermentation it had a little sour taste and was pretty alcohol-ish. I'm hoping that will go away with time.

Not sue yet. Bottled the first batch 1 week ago. Currently in the agonizing waiting part.

Just made another one. My current batch required a blowoff. Since I wanted to keep it cool (it was pretty warm, in the mid 80s), I was letting my carboy sit in an ice bath. Once it started bubbling through my airlock, I attached the blowoff hose and just let it drain into my ice chest...

Similar to OldManHouston, for some reason, I decided I needed to boil my yeast before pitching it.

If I remember correctly, a Munton's kit will tell you to use corn sugar along with the extract. Did you replace the recommended corn sugar with the DME? Or did you do corn sugar + DME?

That makes sense. I used Safale 05 for my latest batch. I suppose it will be better.

Good advice. It being a dark brown already, it's kind of hard to tell if it is clear or not. I will put it up to a light and see. I have some that's been in the fridge about 10 days that will make for a good test case. As for the yeast on the bottom, there isn't a whole lot. Not as much as I...

Yup. Pouring slow and fast, tastes the same either way. I'll put some the beer fridge outside, forget about it for a while, and see what happens in a few weeks.

Forgot to take an OG. FG was 1.020, which is higher than expected. Was supposed to be something like 1.010 according to the can. I never got a hot break with it like I did with my 2nd batch that is fermenting. Maybe that has something to do with it. It boiled...somewhat, but never the...

So about 2 months ago I did my first batch. It was a canned Munton's Brown Ale kit that came with my equipment for free. Nothing really went wrong during the brewing process other than forgetting to take an OG reading. I may not have cooled my wort long enough before adding yeast. It's...

I did the same thing the other day. Was testing my OG, took a sample of my Irish Red without mixing it. It was a pale brown mustardy color, with a SG of something like 1.015. Thought about it for a second, then stirred like mad for about 5 straight minutes. Took another sample, and boom! A...

I had a similar situation Friday night. Stock pot held about 3.25 gallons. I split 10 lbs of Pale Extract, doing the last 5 lbs at 45 minutes in. Finished off with extra water. My OG came in at 1.080 instead of the expected 1.073.