Search results

Hi everyone, I'm getting a bit confused by all the mash tun builds. I have a coleman extreme 62 quart (w/ wheels) and I'm hoping to convert it. I see that bargain fittings .com has a weldless cooler kit; do I just need that plus a braid and that's it...

Hi everyone, I'd like to brew something soon, but can't guarantee my fermentation temperatures lower than 72-75. I can chill my wort to 60-65, but upon pitching, it will rise to the above temp. What styles would this situation work with? Saison for sure. Any others?

These are the yeasts I have harvested and available in the fridge. Does anyone have experience making a belgian IPA with either of these? Enjoyable commercial examples include New Belgium's Belgo IPA, Piraat, and Houblon Chouffe (with Wyeast 3522, I know). Knowing these, would one work best...

I just received a 50' 1/2" Immersion Chiller with garden hose attachments from NY Brew supply. It didn't come with any tubing, but I need to hook up tubing that will work with garden hose fittings. Can anyone suggest a specific type of tubing to use? I'm assuming a garden hose wouldn't be...

Suffice to say I had a rough brew day yesterday, which ended with me leaving the fermentation bucket out to chill a bit longer than necessary. My wort ended up at around 64 when I pitched my starter of WLP410. I know now this yeast likes 66+, ramping up to ~75. As of now, is there anything...

Hi everyone, Check out this recipe I put together for a partial mash Belgian Wit. I tried to glean lessons from reading HBT threads, etc. I'm looking for a beer with a little bit of body--i.e., not too thin. Just for fun, I'm going to dry hop half the batch with .5oz of Citra. Any...

I've harvested commercial yeast before (a few bottles of Bell's Two Hearted). It wasn't terribly difficult, but I never got a serious amount of bubbles or visible fermentation. It concerned me a bit, but I managed to ferment a few batches with the yeast and all seemed well enough. I'm planning...

In about an hour, I'm brewing a west coast IPA with Pilsen Light DME. I want to add as much extract as possible at the end so as to not darken the beer. So I'm wondering what the smallest amount of DME I could add at the beginning without problems? 2lb? 1? Just for my own interest, I...

Hi everyone, I've now brewed three iterations of an IPA, with varying quality. All are fine, but seem to have what I can only call an "extract-y" tang. Some of these beers have been partial mash, but there's always a sort of "green" flavor and smell. The bottles aren't too young, however...

Hi everyone, Yesterday I harvested the dregs from four bottles of Ommegang Scythe and Sickle. I also used my stirplate for the first time. I only have a 3L flask, so I started a little heavy on the starter wort -- 500ml 1.02 wort. We'll see what happens in a couple of days after crashing...

Hi everyone, I want to make something similar to Ommegang BPA--but with an extra aroma--after culturing some Ommegang yeast. How does this sound? Partial Mash, 70ish% efficiency (stirred BIAB): Mash 60 min @ 148-149 6 lb Pilsen Light DME 1 lb German Vienna 1 lb Belgian Wheat 8 oz...

Hi everyone, Just finished a pretty rough bottling session. I've used Revvy's (very smart) system of attaching the bottling wand to a the spigot with a short piece of tubing. I had trouble getting the tubing connector to work, and in the process of pushing the wand and tubing up into the...

I've brewed 6 batches or so, and am hoping to brew a few more before the end of the year. Chilling has been a big problem for me, but I've not bought a wort chiller because of funds and because my kitchen faucet is a bit weird. How long did it take most folks before they bit the bullet and...

reposted from beginner's forum... Let's say I wanted to build up a yeast vial from a bottle of La Chouffe. I have a stirplate. Realistically, how long would it take me to get from the dregs of a bottle to a 2l starter (or more)? I'm a little confused on how much time I would need, and know...

Let's say I wanted to build up a yeast vial from a bottle of La Chouffe. I have a stirplate. Realistically, how long would it take me to get from the dregs of a bottle to a 2l starter (or more)? I'm a little confused on timing, and know that you all have experience with this sort of thing...

I've noticed that many of my beers (only 6 batches in) become overcarbonated after about 4 weeks in the bottle. I use the priming sugar calculators, using sucrose, rather than corn sugar. I aim for the middle of the style. Any thoughts?

Simcoe, Amarillo, Centennial. Where do I go? 1. Wait for harvest to arrive, and hope they're available. From which vendors, and how much should I expect to pay? 2. Try to make substitutes. Centennial: 75 Cascade/25 Columbus Amarillo: 66 Cascade/33 Columbus Simcoe: ?? 3. Find...

Seemingly random questions about bottling and conditioning. 1. Does anyone have experience with carbing Sam Adams bottles to 3.5-4 volumes? 2. more generally, does the amount of time bottles are conditioned tend to increase the risk of bottle bombs? e.g., if I were to carb a Sam Adams...

Just tasted the first bottle of a Rye IPA. Lots of Hops in the brew, in particular a mix of Chinook and Cascade in the last 5 minute boil. Dry hop was Chinook-Cascade-Amarillo in equal measure. Great flavor, and I enjoy the aroma. But the aroma is a bit tropical and candy-sweet. Any idea...

I was under the impression that table sugar lowers finishing gravity (e.g., for DIPAs), but beercalculus does not appear to think so. Am I wrong on this?