Recent content by TryPA

Approx 81F or so.

It must have been or else maybe the LHBS didn't measure the LME right? I'm completely confused.

I guess that would make good sense except for that I took the measurement from the bottom, out of the spigot. Of note, it did take over an hour to chill down that wort using the bathtub...(yea, i need a wort chiller)

Is it possible that the 1.5 gallons of water I added diluted it too far?

Yesterday I brewed a recipe of mine that I've had great success with but completely missed the mark on the OG. Maybe someone could shed a little insight as to how I missed this? The recipe is as follows: Citrus IIPA MALT: 9.9 lbs of Briess pilsen LME 2.0 lbs of Weyermann Cara-red...

Evening Gents, My roommate tossed a 6er of my grapefruit bomb IIPA in the freezer last night and forgot about them. Being at 9.0% abv, only about half the contents froze. Will this affect the taste of the beer at all? I was planning on giving these away and don't know if its going to cause...

thanks for all the input guys! I'm going to ice water bath it.

<20 minutes eliminates the haze? Awesome. That's been an issue, so makes sense. Now, I'm not a biologist; but I thought freezing water killed most bacteria. Is this not the case? Sorry, I'm an engineer by trade. Still learning this whole microbiology side of brewing.

Hm ok. First time I've heard of sterilizing tap water. But, I'll give it a go.

I do not own a wort chiller as of right now, and I'm brewing a couple kits tonight. Usually, I just submerge my wort in a bathtub filled with cool water, and it takes about an hour to get the temp down to pitch-friendly range. I was thinking, I dilute my wort eventually anyways as I normally...

I have. Its continually hopped with a mix of simcoe & centennial, and it tasted pretty darned good, somewhat viscous mouthfeel, & very very hoppy. Expecting it to balance out in the bottle/keg.

It fermented in my spare bedroom, which stays somewhere around 68-77F. I was an idiot (its my 4th brew, so I'm learning) and poured the whole damned pot into the fermenter; so there was a nice 2-4" layer of trub on the bottom that it sat on for 7 days before we racked to secondary. Think its an...

The only solution to this problem is to buy more fermenters and brew every weekend, so that way you have a new beer coming out every week.:tank:

Sounds good. Thanks!

Greetings guys, I recently started homebrewing and have made a few kits successfully (all extract) from northernbrewer. A couple weeks back, I got that "itch" and decided to make my own recipe and see how it went. I ended up with an IIPA with a starting grav of 1.081, expected FG...