Search results

You can use them. Don't put them in your beer but put your fermenter in a large bucket of water and use the aquarium heater to heat the water.. But for most yeast strains its better to keep them in the mid 60s, so unless you live somewhere really cold it would be better to invest in a cooling...

36,775 +6 scotch 70 +6 Apa +6 chocolate milk stout = 36,793

Ya I didn't mean to post that

+6 Citra SMASH =24,745

Ha alright ya. I didn't know it had a brewing term for it. But I didn't know, so I don't think a new brewer is gonna know that when you say swamp cooler you mean bucket with ice. The name should really be changed to swamp bucket, or fermentor swamp cooler or something different you know?. Any...

Isn't a swamp cooler a unit used to cool your entire house or entire room? I'm not sure a bucket of water with ice cubes in it would be considered a "swamp cooler" it maybe by definition. But not what I think of when I hear swamp cooler.

Yes I do. But You gave me an idea. How about using the lint catcher and then putting the paint strainer bag around it for pellet hops. The lint catcher is stiffer so it should act like an exoskeleton

I tried this but the bag sucked into the syphon and stopping it. The holes are definitely not as small, so I don't think it would work well with pellets but I should work fine with whole cones. At least I hope so

Beer is barley, hops, yeast, and water. So you could make alcohol from local plants but I'm not sure it would considered beer. You can make alcohol as long as you have sugar, water and yeast but as far as making it taste ok it would be a lot of trial and error. Yeast grows naturally on fruit so...

Odd I wouldn't think 1056 would give you banana ester. A good cheep way is to get a bucket big enough to fit your fermentor in up to the beer level. Fill it with water ( this adds a thermal mass so temp changes are much slower if your house fluctuates often) buy a case of water bottles and...

I haven't tried it yet but I bought this because I ran into the same problem with whole hops. I plan on putting on the end of my auto syphon to keep the leafs away

It is a big beer yes, but extended aging is more for beers with a heavy malt backbone. Not only does flavor and hop aroma fade with age but so do your ibus.

What yeast strain are you using? A banana flavor is a ester that comes from some yeast strains. It is increased from higher ferment temps but not all yeasts will give this flavor. There are cheaper ways to ferment cooler than getting a swamp cooler if your looking to save a few bucks.

Your dark extract is basically a lite dme except they add some sort of dark grain. Chocolate malt, roasted barley etc, you won't know exactly. That's why I suggest you get a lite dme and add in the color malt that you want instead of have the extract maker do it for you.

Yes it is. When I was doing extract I wouldn't buy anything besides lite or extra lite extract as I wanted all my color to come from the specialty grains, and you don't know what else is in the dark extracts to make it dark. I wouldn't do more than a pound of simple sugars as you can get some...

So you got 47 percent attenuation. And ya that is pretty low for that yeast. What I'm guessing is that dark lme isn't very fermentable if it happened on both batches. What you could do if you brew it again is if it stops short add some simple sugar. It will raise your og but also dry it out...

and your originals where somewhere around 1.037 ish?

And what was your final gravity?

Do you have the recipe? Its hard to say with out it. One thing you could do is add a little simple sugar if you don't hit the final gravity your looking for. Simple sugar will dry it out further

http://thebrewingnetwork.com/shows/The-Jamil-Show/Wood-Aged-Beer-The-Jamil-Show-07-30-07. Here's a little info on wood aging beer