Recent content by Tommyb52

No, you'll get off flavors if you pitch your yeast at too high a temperature. Splurge for copper coil wort cooler you'll shorten your brew day time, and lessen the chance for infection. I'm not sure if heat will do anything for IBU's.

Mine came out hazy like yours but a little too bitter (but I added a little freshly ground ginger) but I have to say this got BETTER as the keg aged! When I make this again I'll skip the ginger and use a seville orange,lemon and grapefruit marmalade I found and let this keg age for at least a...

Thanks for the responses. The pic isn't so good probably due to it being taken on a Blackberry(not the best phone). It was boiling and my stove was on full blast and it boiled over onto my stove top. Forgot to line the stove top with tin foil to help with the clean up of such a mess. All went...

Thanks for the reply, the hot break was so good it went over the pot onto the stove because I didn't keep my eye on it. I also forgot to line the stove top with tin foil to help with the clean up if such a thing should happen.

brewing this all grain recipe right now https://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/ and have these little things floating around that look like strips of cardboard. Is this normal? Did I not vorlauf enough? Do I put a whirfloc tablet in to help clear this even...

I'm brewing this right now using this recipe-https://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/ and have these little floating things that look like strips of cardboard. Is this normal for this all grain? Maybe I didn't vorlauf clear enough? Is a whirfloc tablet...

I wouldn't worry,just take the initial temp to hit your mark, cover, and wrap with a blanket. Take your temp at the end and you should be good at the end. Some people even put hot water in the tun first to pre-heat it and then dump and mash as needed.

I have a digital thermometer that I use only to get the temp. at the beginning and end of the mash time. With my Igloo @ room temp., I add 12-13 degrees to my mash temp when putting the water in an usually hit my mark. Then I close the lid and wrap the cooler with a blanket for extra insulation...

I had a lot of trouble getting carb right too. I just (last week) forced carbed (rolled) my keg cold(about 40 degrees) @ 20 psi for 8 minutes then @ 30 PSI for 2 minutes and then let it sit @ 20 PSI(no rolling) for 5 minutes and then bled the extra pressure out. I then put the keg back...

Raspberry lambic is great beer!

I just filled my 5# tank today for $19.60 @ a locale fire extinguisher company. If you haven't looked into them to refill your tank do so because I had the same problem with small tanks at regular gas suppliers.

Does it look more like this? If so it's still a "smack pack" http://www.amazon.com/dp/B003P5KXC2/?tag=skimlinks_replacement-20

Can you post a pic? Exactly what yeast is it?

That is the activator. Before you pitch the yeast make sure you smack it the pack really hard with both hands,shake to mix, and let it sit about 3 hours to warm up to room temp. before using. The pack will swell up like an unopened bag of potato chips. Sanitize the bag and the scissors you use...

Put the fermenter in a bucket of water with a submersible 100 watt submersible fish tank water heater. Cheap and easy fix. My Belgian wit beer is starting its 3rd week in the fermenter at a constant 70 degrees. just slowly adjust the temp. a few hours at a time. My basement is 64 degrees and its...