Search results

I wouldn't keep the samples. I would taste them. Always interesting to know how it's going. But perhaps I'm strange. Anyway often beer at this stage tastes thin and bitter. Don't worry it'll get better. And if it does taste good now, then it'll be great in a few weeks.

Hey thanks. I was thinking about buying another fridge but this looks like it'll be fine for ale fermentations. If I can find the "2-inch thick extruded polystyrene" , I may have a weekend project. Ah, available at Lowe's $22.

I once took a beginning brewing class that was 3 nights, each a week apart (maybe it was 3 sessions two weeks apart, long time ago so I forget). Anyway we were able to actually brew a beer that way. First class was introduction, basic ingredients & process, 2nd was bottling (you can expand on...

"Healthy yeast (a big starter) would also contribute greatly." I've been using a single Wyeast smack pack. Is that not enough for this application? Making a bigger starter would be a first for me. But probably good experience.

I would like to try to brew a helles style beer. Something delicate but slightly malty. Not an American lite beer or American lager(Bud etc) but a very clean, light body, slightly malty, very balanced/no noticable hop bitterness or aroma, low carbonation lager. I have a fridge with an...

Does it matter what temperature bottles are stored at, both for immediately after being filled (bottle conditioning/carbonation) and for longer term storage? I've just brewed an ordinary ale recipe using Wyeast London Ale III. Kept the carboy in a fridge at 68F during the fermentation...

I like AB too but was dissapointed by his show on brewing beer. Kind of made me wonder about his expertise in everything else.

Unless the water you used to warm the package was really hot I'd be suprised if you killed it. Most yeasts die around 120F. Do you think it was that hot? My understanding is getting the yeasts hot but below 120 results in strange off flavors but not death. Could be they were gone before or...

I'm brewing a lager (vienna style) for the 1st time. It's one week into primary fermentation. I've got a plan but would like to know what other's think. The yeast is Wyeast Bohemian lager 2124 and it's an extract base with a small amount (~1lb) of specialty grains and about 2oz liberty and...

Thanks for all the responses. When I got home and checked again the temp on the carboy was down to 57. So it appears that the temp that I first saw was a combination of residual heat and fermentation heat. Now it seems I've got about a 6 degree difference between the fridge ambient...

I brewed a batch of beer yesterday evening. All is well but I've got two questions about temperature. First, I used Wyeast Bohemian Lager yeast 2124. The package says the temperature range is 45-58F. Should I have brought the wort to that temp before pitching the yeast? When I pitched...