Recent content by Yacov327

Started a lager today. It's crazy hot here. Was able to chill the wort to 79f then put it in the fridge. It's been there for a few hours now. How long is it acceptable to wait to pitch yeast? Do I need to pitch it now or can it wait till the morning for the beer to cool down?

I recently finished a major overhaul of my kegerator. I‘ll throw a picture up later. BACKGROUND INFORMATION I moved the CO2 outside the kegerator, then comes a T inside the kegerator to I can force carb 1 keg in the kegerator at 38F. Then comes a second regulator so I can keep my other kegs at...

Resurrecting this thread rather than starting a new one. The beer in my original post turned out great after adding DME. However I have done a few sours since and they all have the same problem. Are the wild bacteria or the lacto that are eating up my sugars producing the same amount of alcohol...

Say I'm limited on time but want to brew. Can I heat my strike water, put in my grain, and let the grain steep for 9 hours while I'm at work? I put my kettle in a thermal jacket and it usually drops from 155 to 148 over the course of the 60 min mash. I'm guessing I will come home to a 100 deg...

Does anyone know where I could find a cold plate for 6 lines? I have seen them at festivals but can't find one online anywhere.

I have a Tomato Basil Ale recipe as well as a Carrot Apple Ale. Don't know what herbs you have but you should look up Gruit Ales. I also make and can vegetable stock with all my vegetable scraps. Not beer I know but well worth it, so much better than anything you can get at the store.

Sounds like a Helles Bock to me. Helles just mean pale. A clean yeast like 34/70, high attenuation, and a pils/munich base is traditional of the style. If you want to make sure you are staying within that stick to Saazer type hops. Definitely not Czech. Czech lagers are stopped before they...

There are a lot of old threads on this but I didn't really want to revive a dead one so here it is. Lots of debate on this topic I know. It seems to be though that if you are wanting to pasteurize your own fruit puree, the most widely accepted way to do it is with campden tablets. Recently I...

If I didn't want that, could I boil up an appropriate amount of dextrose or DME, cool and toss it in? Seems like I ought to be able to.

I used the same hydrometer for both samples, cooled to around 80, and used the Beer Smith calculator to correct for temp on both samples. (I wish I had taken a reading before I started my boil today...) I find it very reasonable that a wild yeast would have gotten in. I had the kettle...

So I just finished a kettle sour I started four days ago. When I started I had 7.5 gal. OG 1.044. I ended with 6 gal. OG 1.027. My question is this: Why is my OG so low after my boil today? If I am an idiot ,and there is an obvious answer, then I need it. This is only my second time making...

I have never done something like this before. Do I make my own wort to mix with theirs? Do I need to reboil theirs to sanitize it before mixing with mine? What exactly should I be doing with this 5 gallons of wort? https://www.boulevard.com/2018/03/21/brew-your-calling-wort-with-friends/

I figured I would post this here instead of making a new thread. I would greatly appreciate some feedback on this recipe. I have never done a stout before and I'm think of scaling this down and doing a gallon or two on the stove top today. 6 gallon all grain BIAB 8# Pale Malt (2 Row)...

Wanted to post an update and ask a couple questions. I am transferring the sour I started two weeks ago into a secondary fermenter today and adding Wyeast 3278. I followed this recipe: https://learn.kegerator.com/brewing-sour-beer/ My question is this; we only hit an OG of 1.037. We should...

I use a secondary to help with clarity. What are the reasons not to use secondary? Perhaps also specifically for this beer. The amount of pumpkin trub in my was crazy. Though I used 10 pounds of pumpkin so I expected it...