Search results

These seem like they would work pretty good, I do not own one personally though. https://www.cool-brewing.com/Home.aspx

I am brewing a beer this weekend that sounds pretty similar to that one. Here is the recipe. Texas Farmhouse Pale Ale

Maybe get a second immersion chiller, than set the first one in a bucket of ice water, that will chill the tap water, than the second one goes into you wort. Pumping your wort through the chiller seems kind of risky to me, but if you are confident that your chiller is clean and sanitary if and...

Does the johnson controller allow you to run a heater as well? If so, get a light bulb, mount it in a metal coffee can and use it as a heater.

I would check your thermometer against another. If you are consistently getting around 50% while changing your methods something is up.

You will want to cook it for a lot longer than a pork butt. Depending on the weight 12-14 hours is normal.

Do it

My opinion on secondary is that it is unnecessary, but anyways... I added 2oz of cold brewed coffee to my Mocha Oatmeal stout that I made (added during boil) and it was plenty of coffee flavor for me. It really comes down to preference as far as that goes. The coffee I added was very strong as...

My batch turned out great. I failed at making my own candi sugar, and I was already boiling so I subbed in 1/2lb of corn sugar and a 1/2lb of light brown sugar. Its very clear and pretty well balanced. This is one the better brews I have made and it will definitely become part of the standard...

Caramel Amber

I had a 9.5% stout that took the better part of 4 months to carb up. Seems a little long but I would wait a little longer before you start un-capping your bottles.

Drop half a campden tablet into your mash water and sparge water and see if that helps.

All that C80 might put it a bit on the dark side, maybe consider using C60 instead.

I think the main issue is knowing the people you share your hobby with well. Alcohol is a strong vice in a lot of people's life, and the bible does speak about not being a "stumbling block". I share my home brew with a few people in my Church, but I got to know them well before we starting...

I primary for 3 weeks than go straight to bottles, and my beer tastes great. There is a huge debate over the necessity of racking into a secondary. I think racking off after 5 days is too fast in any case

I am note sure about absorption, but a finer crush on the grain usually lends to a higher efficiency .

If you are under gravity and over on volume, just boil a bit longer to even things out.

I would let it stay in your bucket for 3 weeks. A little extra time will allow the yeast to clean up and settle out. Also try using a fining agent like Irish moss in your boil, ever since I started using that I have not had a cloudy beer. Chilling your beer prior to bottling can also help to...

Thanks for the input. I will just re hydrate 1 packet and let it do its thing.

Hey guys, I am planning on brewing a small batch (2.5Gal) of barleywine. My projected OG is 1.100.I plan on making a small starter a couple of days prior. Will this be a sufficient amount of yeast cells? Is this even necessary with a small batch like this? Should I just pitch two packs instead...