Recent content by wulax25

Threw this together about 5 days ago, with one major difference - I used bread yeast. Its the only thing I have access to, but its been bubbling away for 5 days straight and doesnt smell too bad, either. Does anyone see any major problems with having used bread yeast?

sorry . . . .:drunk:

. . . . . . . . . . :tank:

Ok so here's my problem: In 6 weeks I am scheduled to leave for 18 months to Iraq. I currently have a batch of psuedo-lambic that I have been conditioning/fermenting for about 2 months. I wanted to have it condition for 3 months, but I am nervous about a possible 21 months!! I used...

I recently brewed a similar chocolate stout and it really turned out well. I used two large Ghirardelli 100% Cacao Unsweetened Baking Bars, and added them at the start of a 60 min. boil. I also used 6oz of maltodexterin in the boil. At bottling I added 4oz of Ghirardelli cocoa powder. I...

When you pitched the Wyeast Lambic yeast blend, did you aerate the beer first? If you did, does it create any off-flavors common to oxygenating already fermented beer, or did the Wyeast blend consume the oxygen before it could impart its bad influence? Thanks for any help!

My wife and buddy both said it smelled like beer, but I am still a little paranoid, so . . . I cut up about 10 peaches, boiled them for about an hour in 2 cups of water (which basically turned them into baby food), and added that to my secondary. I figure it will either help mask any sour...

If I added fruit to the secondary, would that possibly help mask any bad taste? I was able to drink my sample, so its not horrible, but it should taste sweeter then it does which has me worried . .. .

Well, I just racked a batch to the secondary, and it had a weird smell to it. When I tasted the sample I took for the SG, it was kinda sour tasting. I am pretty sure its contaminated. I will let it condition anyway, but I am heartbroken that this batch didnt make it, especially since my SGwas...

I went to a BYOB restaurant last week and they keep old bottles from past customers sitting on the shelves. Well, right in front of our table was a beautiful, 3L flip top growler! The best part is, our waitress let me have it for nothing. So now I can add that beauty to my bottle collection ...

Bottled my first batch of beer and everything seemed ok. But after only two days in the bottles, I have noticed a small amount of sediment (presumably yeast) on the bottom of each bottle. The only thing I can think I did wrong was not really "mixing" my priming sugar. I usd about 3/4 cup of...

I've been told, by a fellow homebrewer, that after 4-5 days in the primary fermenter, its a good idea to give the container a decent "shake", in order to get any inactive yeast back into gear. Has anyone does this, or any other method? Will this oxygenate my beer and give me off tastes...

Ended up using this recipe: 12 oz Wheat Malt 1 lb British crystal 50-60L 6 lb Light LME 2.25 lb Light DME 1 oz Mt. Hood (60 min.) 1 oz. Hellertau (45 min.) 1 oz. Cascade flavoring (10 min) White Labs American Ale Yeast Blend WL060 (did a starter about 30 hours prior) Smelled great...

I cant say enough good things about Midwest Supplies, I'm fairly new to homebrewing, so the instructional CD they include for free was very helpful, and when I call to place / change an order they never fail to disappoint. They will even answer any questions you have regarding techniques...

Thats good advice Klainmeister. I will abstain from the honey and the vanilla until my next batch. I was still debating the belgian rock candi tho. I am told it doesnt really affect flavor, and if I add 8oz my OG will be a nice 1.063:drunk: . Also, with the Mt Hood bittering and Cascade...