Recent content by USAF_CAVEMAN

So after reading yesterday I went back to the lhbs and bought so more grain. I also toasted the base malt and boy does it smell amazing. I cooled my wort off in 15 min and got a pretty bad cold break. Used Safale 05 I didnt rehydrate and it took longer than normal for fermentation to start but...

Yea im with you man...just don't want it to taste like crap lol...

The only problem is I crushed it all up and its all together...would you recommend I chunk it and go pick up a new thing of grain?

The total grain bill is 11lbs so i guess that would make sense. I am deploying next month and wanted to make this for a going away party my buddies are throwing me...

I just dont want to have to dump out all my crushed grain and start over...

Im sure this question has been answered but i didnt read the thread before going to the LHBS and bought 2 lbs of Bisquit instead of toasting 2lbs of base malt. Do you think this will ruin the recipe? The guy at my LHBS told me that usually when people say toasted malt they are talking about...

Thanks buddy

Just brewed a Hefe...Fermented out in 10 days transferred to keg for a few days and it has already started to clear. I tasted it prior to kegging and it tasted great it also had yeast im assuming in suspension. Now that it is carbonated and some what cleared it doesn't have the same taste. Advice?

Yea my plan all along was 21 days and when i saw that my gravity was already at 1.015 wasnt sure what was best. I did make a 2l starter on a stir plate maybe thats the reason for the fast or what i think is fast fermentation.

Just an update. I just measured my gravity and im at 1.015. Its been a week and three days. If i hit my estimated FG of 1.010 should i keg or give it another week? Not sure if there is a benefit for leaving your beer in the fermenter prior to reaching your FG.

BTW I posted the SG at the beginning of this thread.

I do have a hydrometer...i have just havent wanted to open the fermenter to get a reading but i did crack the lid and there is a thick krausen ring so its fermenting. Must be a leak somewhere. Hopefully it keeps putting out CO2 so i dont have to worry about it getting infected. About to purchase...

Has anyone fermented in a bucket where there wasnt airlock activity? I can smell the beer really well but still no bubbling...i know that the airlock isnt a tale tale sign of fermentation but i check to make sure i have a good seal but i can still smell the beer. The water temp is now at 68...

Thanks guys! Im sure i did over pitch lol

The OG i previously mentioned is the wort not the starter.