Recent content by sursole

I'm bottling a batch of chai pumpkin ale very shortly, but the chai character is a bit subdued for my liking. I was thinking of boiling some more of the Tea mixture and add it along with my bottling sugars, but I'm wondering if it's possible I would extract any natural sugars from the tea that...

Old thread, but i'm curious how this one turned out if you got an update. I'm thinking of adding tart cherry concentrate to an imperial stout. I NEED to bottle it in two weeks so I'm debating adding the juice to the secondary now and hope it ferments in time, or use it as the bottling addition

Brew was still stuck after 2 more weeks. I had just free'd up a saison cake so I decided to pitch ontop of that. Within 3 hours I got airlock action, and its still going 20 hours later right now, with about 1 bubble every 10 seconds. Seemed to do the fix. A small concern now is that the beer may...

Thanks for the advice, I'll let you know how it goes. The elderflower in its tea form didn't give the flavour I was looking for exactly, but hopefully it'll mix in well. I realized the times I'm had elderflower before had been in sweetened liquors, on its own its much more floral than i...

Have a beer I just moved to carboy for secondary that I was adding a tea bag too. For my process, I boiled 2 cups of water for 10 minutes, chilled it to around 90*C and added the tea bag, then let that sit covered for 20 minutes and chilled down. I racked my beer from primary to secondary ontop...

2 lbs Barley, Flaked (1.7 SRM) 1 lbs Chocolate Malt (450.0 SRM) 12 lbs Superior Pale Malt (2 Row) US (2.0 SRM) 1 lbs Wheat, Flaked (1.6 SRM) 1 lbs Candi Sugar, Dark (275.0 SRM) 1 lbs Caramunich Malt (56.0 SRM) 8.0 oz Roasted Barley (300.0 SRM) 1 lbs 8.0 oz Victory Malt (25.0 SRM) 1 lbs 8.0 oz...

Sidenote, but the bubbles in the airlock could mean nothing at all. When you heat the liquid it decreases its ability to solubilize CO2. The airlock activity you see could likely be CO2 coming out of solution

Issues with my second brew, looking for some suggestions. Here's what happened. Brewed an all grain 5 g belgian imperial stout with 2 packs of T-58. Came to be 1.090, after adding candi sugar after high krausen it should have been 1.099. After two weeks being in primary I began to check...

So the way I am to understand it then, is that when you get a new barrel, you need to constantly have a flow of beer inside them-- the more brews in it equal a less intense bourbon character overtime and longerterm again as result? (I'm certain I've heard beers being aged for months, but is this...

I'm looking at a good price on a 5 gallon bourbon barrel, but i will be away from it for 4 months just a week after it arrives. Can I just throw a beer inside of it and leave it for four months with the beer still being drinkable, or will it soak up way too much bourbon character over that time...

Silicone tubing is a great option. Rated to 500'F. It can cost around $2.10 a foot however

Hey all, I brewed a belgian stout a couple weeks back with two packets of T-58. Fermentation started nice and strong, but after two days the airlock activity dropped to zero. OG 1.099. I waited a week and took a reading, 1.040. Waited another 5 days, took a reading, 1.040. In the last week I've...

Went ahead and brewed this beer a few weeks back. I'll let you know the results but so far things taste very good. No complaints on the traits of the yeast yet. I have run into a problem however that I need to fix: OG 1.099. Its been two weeks and gravity today is 1.040 and its been that way...

Came across this recent topic cause I've always been wondering the same thing. I haven't tried too many brewers homebrews, 3 brewers in total, but I've had at least a couple different beers from each of them and I often think I find a similar characteristic between them that I dont fully...

I was thinking the peppery/spicy quality would be the biggest draw back. Perhaps a small amount of smoked malt could round that out a bit?