Recent content by warriorpoet85

I did change all of the fittings, etc. I don't even know how to scrub the inside of a dip tube? What could fit inside that and provide adequate length too? I did just change my CO2 tank actually. I'll have to smell it when I get home. I wasted several pints, changed out my dispensing line and...

It's primed with co2. Only took a sip twice (once each week) to see how it was coming along. Plan was to serve it for a neighborhood octoberfest. Definitely cannot serve it now. First time in probably 10-15 batches this has happened.

I am still wondering why it tasted so good out of the fermenter and in the keg conditioning for a week or so before becoming sour? If it were just green wouldn't it taste like that from the get go?

The second soak i mentioned is with star San. Just a typo.

Hey guys, Have to toss a batch of beer and after my neighbor and I put a ton of work into this Octoberfest, I want to learn from the experience. Typical Marzen. Actually it was Bier Muncher's Octoberfast (only change was using Nottingham yeast). Everything during the boiling process and...

Problem isn't the fermenter it's the one 5 gallon keg I have haha. I'd bottle some but I force carb (bottling got old quick). First time I made this mistake (only second batch since the mash tun though. Was BIAB before that).

That makes a lot of sense. Should have thought about it that way! Thanks for the help. And thank God for good neighbors (my brewing buddy) who had an extra propane tank!

Also, will my beer taste terrible after being boiled for an extra hour? (I am adjusting the hop schedule to start when I get down to the 6.75 I originally was aiming for).

If I do that will I miss out on any of the sugars by the water that's left in the mash tun?

Also, I mashed at 152 for one hour and sparged at170 for ten minutes. Drained my first runnings and then spared and combined those two volumes.

I am very confused. Brewing biermunchers centennial blonde (8.25 grain load). I used 34 quarts (8.5 gallons) of water in total including both my mash water and batch sparge water. After draining the mash tun, i came up with 8.25 gallons of water.... Obviously way too much for my intended 6.75...

Just kegged this today and man it tastes good. Came out a little on the higher ABV side (6.2%) because I boiled off too much, but still can't wait for this to carb up. Going to be my best beer yet!

I recently brewed this (*it is bottling). I let it ferment for a good 5 weeks. I actually made a two gallon batch and split it up into two separate one-gallon fermenters (I am just starting up and costs prohibit a bigger pot for bigger sizes and I just recently bought a five gallon bucket)...

I brewed this last weekend, BIAB method, scaled to two gallons and had a 1.074 OG. I had slightly more grain (7lbs total) because I did it BIAB. I also had an issue and lost some (a decent amount splashed out, ouch) wort when removing the bag to the colander to drain. So my efficiency ended up...

Sorry, rookie mistakes :) Mash temp was higher than I wanted, had a hard time controlling it on my stove (Recently purchased a Caribou burner that'll help with that). Mashed at 155-157. Used Nottingham dry yeast. I honestly expected it to be done fermenting at two weeks with such a...