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Forum: Recipes/Ingredients 08-28-2013, 08:07 PM
Replies: 801
Views: 204,275
Posted By cotillion
Sorry I never reported back on any of this stuff...

Sorry I never reported back on any of this stuff from when I was trying to pin it down. It was a hell of a learning experience for me. This year, I made a different pumpkin beer that turned out very...
Forum: Recipes/Ingredients 03-14-2013, 11:44 AM
Replies: 801
Views: 204,275
Posted By cotillion
Just thought I'd weigh in and update. It's been a...

Just thought I'd weigh in and update. It's been a while since I brewed - my details are a few pages back but I based off the one on something like page 22. I ran into a couple of problems with...
Forum: All Grain & Partial Mash Brewing 02-27-2013, 09:01 PM
Replies: 6
Views: 239
Posted By cotillion
Thanks for the reply. That's odd - I had the same...

Thanks for the reply. That's odd - I had the same doubts on underpitching but the recipe I based on called for just the one.

I'll pitch some more yeast...if that doesn't work, any other thoughts?
Forum: All Grain & Partial Mash Brewing 02-27-2013, 07:33 PM
Replies: 6
Views: 239
Posted By cotillion
Coffee Stout Stuck?

So I brewed an Imperial Coffee Stout. OG 1.086, used yeast nutrient, rehydrated US05 and gradually introduced wort to the pitch mix to avoid temp shock. Pitched when the wort was down to about 70...
Forum: Recipes/Ingredients 11-13-2012, 12:09 PM
Replies: 801
Views: 204,275
Posted By cotillion
I did the same thing with the box of graham...

I did the same thing with the box of graham crackers. After tasting the extract, I got scared off. I definitely get that elusive taste in my beer now, though I had lots of issues during fermentation....
Forum: Bottling/Kegging 11-12-2012, 12:41 PM
Replies: 3
Views: 377
Posted By cotillion
Was 3 oz, my bad. It's a pumpkin beer, and I...

Was 3 oz, my bad. It's a pumpkin beer, and I probably mashed too high. OG was bout 1.080 and it has been at 1.026 for about 2 weeks, including after the pitch of champagne yeast. I am happy with the...
Forum: Bottling/Kegging 11-12-2012, 12:37 PM
Replies: 3
Views: 377
Posted By cotillion
Oops my mistake. 3 oz.

Oops my mistake. 3 oz.
Forum: Bottling/Kegging 11-11-2012, 09:05 PM
Replies: 3
Views: 377
Posted By cotillion
How to tell when conditioning is finished

I recently bottled a beer that had been stuck, probably due to hot mash temp making wort nonfermentable. I repitched with champagne yeast and didn't get any more drops in SG over several days, so I...
Forum: All Grain & Partial Mash Brewing 11-02-2012, 08:12 PM
Replies: 15
Views: 852
Posted By cotillion
Yeah I'll stay away from the GasX. I actually...

Yeah I'll stay away from the GasX. I actually have champagne yeast on hand. Should I just try a full rehydrated packet or half of one or what? Do it now or wait til bottling and just a tiny bit?
Forum: All Grain & Partial Mash Brewing 11-02-2012, 07:07 PM
Replies: 15
Views: 852
Posted By cotillion
Lots of great info here and in other posts. If...

Lots of great info here and in other posts. If I'm wanting to finish out at 1.018, would the champagne yeast take me too far past that? Currently the beer tastes really good. Also, would GasX work...
Forum: All Grain & Partial Mash Brewing 11-02-2012, 06:45 PM
Replies: 15
Views: 852
Posted By cotillion
Its the 40something-page southern tier pumking...

Its the 40something-page southern tier pumking clone thread. Page 20 has the base recipe most have tweaked from. My thermometer is calibrated for sure. Where I may have slipped would be when I turned...
Forum: All Grain & Partial Mash Brewing 11-02-2012, 05:35 PM
Replies: 15
Views: 852
Posted By cotillion
Hrm..the recipe called for mashing at 160, which...

Hrm..the recipe called for mashing at 160, which I thought would be too high. I'm curious as to how the recipe was able to achieve those numbers and where I went wrong. Maybe I temp shocked my yeast...
Forum: All Grain & Partial Mash Brewing 11-02-2012, 05:05 PM
Replies: 15
Views: 852
Posted By cotillion
Closer to 1.018, and I used less lactose than the...

Closer to 1.018, and I used less lactose than the recipe did :/
Forum: All Grain & Partial Mash Brewing 11-02-2012, 04:55 PM
Replies: 15
Views: 852
Posted By cotillion
Even if the 05 has apparently given up?

Even if the 05 has apparently given up?
Forum: All Grain & Partial Mash Brewing 11-02-2012, 03:06 PM
Replies: 15
Views: 852
Posted By cotillion
It was AG, mash was around 158, give or take a...

It was AG, mash was around 158, give or take a degree.

I haven't tried raising temp, mostly because I thought US05 didn't like anything over 75.

By done, do you mean it's safe to add priming...
Forum: All Grain & Partial Mash Brewing 11-02-2012, 02:24 PM
Replies: 15
Views: 852
Posted By cotillion
Bottle carbing a stalled beer?

I've been fermenting a pumpkin ale for a few weeks now, and it appears to have stalled out. OG was 1.080 and it's been stuck at about 1.026 for quite a while. I've tried stirring up, nutrient and...
Forum: Wine Making Forum 10-26-2012, 11:15 AM
Replies: 11
Views: 1,003
Posted By cotillion
Or maybe not. Scaling that puts me over my batch...

Or maybe not. Scaling that puts me over my batch size just with water added.
Forum: Wine Making Forum 10-25-2012, 10:22 PM
Replies: 11
Views: 1,003
Posted By cotillion
Ahhh I did see this site one time. I think I...

Ahhh I did see this site one time. I think I shied away from the recipes because they didn't say what the batch size was. I guess I can scale from the 4 lbs of pineapple, though. Thanks!
Forum: Wine Making Forum 10-25-2012, 10:02 PM
Replies: 11
Views: 1,003
Posted By cotillion
Hmm, the recipe I'm seeing calls for about 9...

Hmm, the recipe I'm seeing calls for about 9 pounds of sugar added to make a medium body wine at 5 gallons. I am mostly just unsure if I am to count on just the juice from the pineapple or if I am...
Forum: Wine Making Forum 10-25-2012, 07:19 PM
Replies: 11
Views: 1,003
Posted By cotillion
So when I do my initial mashing up of the fruit,...

So when I do my initial mashing up of the fruit, I just put it in a strainer bag and let it thaw, then crush it up a bit?

How do I add the sugar? In water? How much water for a 5 gallon batch at...
Forum: Recipes/Ingredients 10-25-2012, 01:05 AM
Replies: 801
Views: 204,275
Posted By cotillion
Man, that is encouraging to read. I tasted mine...

Man, that is encouraging to read. I tasted mine and I don't know if it's diacetyl or what, but I'm already getting a little of that creamy/buttery taste. I mashed with a box of graham crackers, so...
Forum: Recipes/Ingredients 10-25-2012, 12:54 AM
Replies: 801
Views: 204,275
Posted By cotillion
So to follow up because I am neurotic, is the...

So to follow up because I am neurotic, is the yeast nutrient advisable at all? Maybe a tsp worth? I made a huge, GOB-style, mistake and promised this brew for a party.
Forum: Recipes/Ingredients 10-24-2012, 10:46 PM
Replies: 801
Views: 204,275
Posted By cotillion
Cool, I may end up trying that. DAP is a yeast...

Cool, I may end up trying that. DAP is a yeast nutrient, diammonium phosphate. I keep it around for winemaking usually.
Forum: Recipes/Ingredients 10-24-2012, 10:24 PM
Replies: 801
Views: 204,275
Posted By cotillion
Thanks for the reply. I used about 2 oz lactose,...

Thanks for the reply. I used about 2 oz lactose, OG 1.078ish. I mashed at around 158, but I'm never confident to the degree.

Would adding some DAP help? Shaking up the carboy? Or just sit tight?
Forum: Recipes/Ingredients 10-24-2012, 10:07 PM
Replies: 801
Views: 204,275
Posted By cotillion
I'm currently fermenting this, and I have a...

I'm currently fermenting this, and I have a question about other ppl's experiences. Was your fermentation pretty slow? Mines been in primary for about 10 days, and gravity is at about 1.028. I'm kind...
Showing results 1 to 25 of 67

 
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