Recent content by TheMattSmith

My usually cool basement has not been so cool lately with the temps in the 90's here in the Seattle area. My beer has had some interesting off flavors to vouch for that. I had to build one. A son of a fermentation chiller. I built it just as the plans call for. My cutting of the foam was a bit...

Great thanks for the responses, when I got home from work today there were signs of activity.

I did smack it several hours before pitching and there was little to no swelling. This was the first time no swelling had ever happened to me. I will wait till tomorrow to take a reading, but will my beer still be good if I pitch a new smack pack?

I brewed up a Belgian Ale last night and pitched Wyeast 1214. 24 hrs later and nada. The Wyeast website said this strain is slow, but is 24 hours too long without seeing activity. I'm getting worried this was a bad smack pack and was thinking about getting a new one tomorrow and pitching that...

Great thanks man! :mug:

Whew... I was having a minor freak out when I saw that. Now should have fermented 6 gal to start to compensate for the loss? And should I have adjusted my dry hop amount to compensate? But when it's a 170 IBU recipe a wee bit more hops wont hurt much. Thanks

Thanks, If this is like another forum, then yes, funny farm indeed. :mug:

I just racked my super IPA to the secondary last night and lost about a gallon to trub. I have never had so much trub before. This was a new recipe and I was a little shocked to see so much. My question is that is this common or what? I began with exactly 5 gal and am now down to 4.

Hi I'm Matt, I'm a relatively new brewer, i've done about six batches since september. I'm loving home brewing and driving my wife nuts with all I want to do...and buy. :ban::ban:<-- Love this