Search results

Hi all - I have a keezer that is struggling to stay cold in the garage - any time the outside temps get above about 80 it gets away from the preset temp on my controller. I had a chat with a refrigeration expert, he thinks fixing the issue will be much more trouble than it’s worth. I do have a...

Brewer a 1.047 dry Irish stout yesterday. Pitched 2l starter of 1084 Irish ale 24 hours ago into 65 degree wort. Set my fridge temp controller to 17, and I come home from work to this! Even though the temp is on the low side of the range, I've never seen bubbles coming this fast before. This...

This past weekend, my wife and I brewed a dry Irish stout with 2.5 pounds of flaked barley (~25% of the grain bill). During my psuedo sparge, the bag clogged up, and my efficiency suffered a little bit (plus I popped a seam while squeezing my grain bag!). I'm thinking that next time I do a...

Hi guys, I'm pretty excited to try an AG batch, but don't want to invest in bulk grains before I've had a test go well (SWMBO rule :p) Now, the beer that I'm craving most of all is a decent stout/porter, because I have yet to find any commercial examples for sale near me. I found a recipe kit...

Hi guys, first off - I'm in Birmingham, Alabama. I have 252 clean bottles ready for anyone who need em! Im moving to kegs full time, and have only kept a case of bombers for myself, the rest must go! PM me if you want them! I've emailed the local brew club too, so hopefully we can find a...

Long story short, I lacked secondary space of sufficient size, so went ahead and bottled. I see a layer of sediment forming at the bottom of the bottles, and even though I know I've hit FG, in worried about the yeast affecting flavor long term through autolysis or something else. Any thoughts...

Just moved to Birmingham from Athens, GA. Originally from South Africa. Interested in meeting up with some other brewers in the area, maybe discovering a club? Also, if you know any fellow South Africans in the area, I'd love to find out how they have adjusted to the area! Sent from my...

Hi guys, about to venture into my first mead, I'm trying a 1 gallon version of this guy. Question: I'm having trouble deciding between step feeding the honey as described in the recipe, or just adding it all at the beginning and then staggering the nutrient additions along with aeration. I've...

It sucks my life away. I spend all day and night browsing. I have every bottle and keg full of beer, wine or cider. And I have a batch in primary waiting for a keg to kick. This forum inspires so many ideas that I have taken to writing down ideas for future batches, and now I find myself...

So by complete accident, (stupid Thermometer) I mashed a dry Irish stout too high, and it came out tasting like an incredible milk stout. It could use more backbone (roast etc), but overall I'm very impressed by my screw up. So, what are your thoughts on making a full blown sweet stout on...

TL/dr: I have a milk stout that I suspect of having picked up an acetaldehyde flavour from bacterial infection during bottling. Will this flavour ever age out? It's kind of undrinkable right now. Background: First batch of wine: tasted WONDERFUL at bottling, a few weeks later, the whole batch...

So speaking to my LHBS guy the other day, he advised me that excess trub in the fermenter will enhance a stale flavour in my beer. Specifically he said only to transfer crystal clear wort, and to leave anything that looked like egg drop soup. Now I BIAB, dunk sparge, hit 75% efficiency or more...

I'm looking for a formula that I can use to calculate my brewhouse efficiency. I'm afraid I've been playing with this for a while now, but haven't figured out how to actually work this out. My brewing method doesn't seem to fit well with software or online calculators. I do some weird stuff...

Anyone know why every online store I know of is currently out of stock of reconditioned ball locks? Very annoying!

Hi guys, Just filled out a Bru'n Water profile in anticipation of a batch of Yoopers Fizzy Yellow Beer, and I was hoping someone could have a quick glance and make sure I havent missed the entire point of this exercise! Attached is my local water profile (Q1 2014) and screenshots of my...

So I've been toying with this idea for a little while, and I think I'm about to just pull the trigger and be damned if it fails miserably. I made a Graff a little while ago (beer + cider) based on the recipe on these forums, and I really liked it. Now, in my crazed mind, my gluten intolerant...

Great hot break, Irish moss at 10 minutes, and then chilled to 70 in about 8 minutes post boil. Yet I am still seeing chill haze? Beer is brilliant in bottle, could read a newspaper through it, but as soon as it's cold it's cloudy. Any tips? What am I missing?

Style: American Pale Ale OG: 1.057 Type: All Grain FG: 1.014 Rating: 0.0 ABV: 5.63 % Calories: 186 IBU's: 34.18 Efficiency: 70 % Boil Size: 7.33 Gal Color: 8.3 SRM Batch Size: 5.50 Gal Preboil OG: 1.043 Boil Time: 60 minutes Fermentation Steps Primary 21 days...

Just made an IC from 50 feet of 3/8 copper tubing. For fittings, I went the easy route and just slid some 5/16 vinyl tubing over the copper and ring clamped it tight. I just did a big test session to measure time to boil, boil off, and then time to pitch temp using the IC. Well I must...

Apologies for being a complete and utter idiot at plumbing, but I really dont know what my options even are. So below is a photo of my kitchen faucet, and of the spray thing that is there too, with the spray attachment unscrewed. Which would work best for the chiller attachment, and which...