Recent content by yard_bird

Experimental Belgian golden strong ale. Mostly hallertau blanc late in the boil and some fruity sauvignon blanc blended in at bottling.

Today is bottling day. Prepping a couple grams of CBC-1 for packaging (aiming for about 2 volumes). FG is 1.022. Hydrometer sample is pretty approachable, though it is too bitter for now. Lots of flavors bouncing around, hoping some solitude in the cellar smooths some stuff out over the next...

You’ve received excellent advice on this topic. I humbly suggest one more tidbit: My first all grain was a Belgian golden strong ale after a few years of doing partial mashes. My reasoning for this was I had no clue what to expect for my efficiency, but I know I could dial in my OG somewhat with...

Greetings all, wanted to provide an update. Hydrated some CBC-1 and prepped some syringes to add to the bottles. Opened 3 room temp bottles and right away these are more carbonated than they were last I checked. Poured warm sample into a glass and there's CO2 in solution as well. Added some...

I’ve considered this in the past, but for me, using a couple tabs of KMS is easier and still effective. I use it on most of my pale/hoppy beers and they hang onto their character for about 6 months, if I hang onto them for that long. Maybe someday I’ll switch to balloons but I have 200 tabs of...

Great contributions everyone. The CO2/temperature discussion seems sound. I only ever cold crash buckets for 2-3 days.

Thanks for the thought out feedback folks, I’ll reduce the KMS this time around. Do you think using 78F for beer temp is accurate for bottling calculations? I held it there for a couple days before cold crashing, so I imagine a lot of CO2 left the beer.

That might be it. With the wine, the batch is about 3.75 gallons, one tab of KMS/gallon is about 75ppm. The reading I’ve done online says this is more for wild yeast since I guess brewers yeast is either more resilient or otherwise adapted. I’ll give it another week. Next batch I’ll 1/2 the KMS.

Hi all, Been brewing for a while and just had my first batch of flat beer in years, though I guess I've updated my process over time. 3.5 gallons Belgian Golden Strong 10# pils 1.5# sucrose OG: 1.080 FG: 1.005 ABV: 9.8% IBU:36 Pitched decanted starter of wyeast 3522 at 64F, rose to 78F over...

Thank you all for such well thought out responses. Hopefully I can address most of them in this post: I'll drop the Carafa from both and (probably) move the balance of the C60 to the American stout. I have a couple oz of cascade in the freezer that I'll dump into this. Great recommendation...

Greetings, I'm working with a new homebrewing challenge that is really engaging for me. I order my grain/yeast/hops online because of free shipping/not wanting to kill a day driving to and from the homebrew store. Because of this, I order milled grains by the pound from the supplier. This has...

Thanks for the info. I don’t typically brew hoppy styles but this has worked for me so far! Good luck

I recently started doing this to a dry hopped pils I make. Post fermentation, I add dry hops and set the fermentation chamber to 33F. Held for 4 days. I haven’t had to chance to sample the latest iteration yet, but previous batch seemed to hold up nicely. I will know more about my most recent...

Just over a week after pitching and visible fermentation seems to have slowed/stopped. Added the pound of D-180 two days ago. Fermentation kicked up a little, free rise from 66F to 68F. Sitting at 71F in the chamber. Visible fermentation indicators all but stopped this morning. Haven’t done a...

Looks promising so far. I added 60sec of O2 before pitching the three packs of Nottingham, and an additional 60sec 12hrs later. Fermentation so far has been explosive, I have two blow offs going into a jug of sanitizer. Had to clear the lines a couple times since krausen had accumulated in them...