Search results

I dry hopped after 14 days...is it necessary to add anymore yeast?

The first go round was amazing...super smooth and drinkable with great flavor, no bitterness(which is why I'm considering the dry hopp, to get a little more hoppyness/aroma) really to speak of. Came dark as Guinness but with darker head, with just a hint of the apples and sweetness, but not over...

So, I wrote and brewed a recipe containing the items in the title of this thread, after 10 days in primary, and 8 weeks in secondary...I was left with an amazingly good smooth delicious beer, I was thinking in the second attempt(hence 2.0) of dry hopping when I move it to the secondary, and also...

Flushed my lines, and kegged my own original recipe...not quite sure what to expect

I guess peeling the apples would've reduced the pectin...it smelled awesome when it was cooking

It looks fine, and I got a little taste when I was syphoning into the secondary(which was 8 weeks ago)and it was ok, I used golden delicious apples because the peel isn't overly waxy...don't know if that would reduce the pectin

I guess the question is should I be concerned with this brew making me ill?

I brewed my own recipe with flavors I thought would compliment each other, the recipe included putting chopped apples in the boil for the last 10 minutes, and then leaving the apples in primary for 10 days, now I syphoned into a sanitized secondary, and was very careful not to pull from the...

It's not covered but it's in a cool(70-75) degree room that is pretty dark all the time

I had brewed a recipe and put it in the primary fermenter for 10 days, then put it into a clean sanitized secondary where it remains, and will until I get home in about a month, so that'll be almost 7 weeks in the secondary. Is that too long?

Time is definetly the best filter, I just kegged a nut brown ale like 2 weeks later than suggested in the recipe and viola...like no sediment excellent clarity

Yea, I felt ridiculous when I was trying the coffee filter...

Is there anyway to entirely remove sediment and improve clarity? I've tried screen colinders even coffee filters...

Can someone give a breakdown on some of these acronyms I'm reading? I've posted things seeking advice and I get the gist for most of what is said, but some of it gets lost in translation...LME DME BIAB AG etc...

I've been trying to alternate a lighter batch then a darker batch, so far I've been very successful with the darks, but all the "light" batches seem to be coming out amber colors, I've been using a pale extract and all very light grains but even the summer ale I made recently was still pretty...

Nah, just @ 30psi, it's good now though

Oh, it is very cold, it just seems to be taking forever, I haven't checked in a few days so it may be good now

Yea, when I first hooked up and turned on the gas

That's what I've been doing, it seems it still not carbing enough even after 48 hours

If I crank up the PSI to like 60, will it carb any faster?