Recent content by stumpy

Cold crashing is a good idea. Thanks

Some beers are meant to age. Thomas Hardy's ale was stored for up to 25 years, I read that the high alcohol content (12+abv) was one reason it's able to be stored for such long periods.

This was my second BIAB, my first batch turned out great and the grain bill was much larger. That's why I was surprised to see such a difference with this one. I've always been told you double crush the grains for bag brews to make sure you get the full use out of them. Perhaps it was just a...

That's what I was thinking, they double ground it at the homebrew shop and I think it all ended up a little too fine. I'm sure it will be fine and I could try to strain it out when I rack it to the secondary. Thanks

That would help but my notes disappeared. It was 5 gallon extract recipe that I changed to a BIAB. Basic 2 row malt made up the most of it. And my yeast was a wyeast smack pack 1056. I know it's tough to give an answer without all the details, but I was just hoping to find out if this is...

I've had a Light American Ale sitting in the primary for two weeks now and the trub is extremely thick (up to the 2 gallon mark). I can't even take a gravity measurement because the hydrometer gets stuck in all the sludge. Any ideas on why the Trub would be so thick? It's not my first batch...