Search results

Good to see I'm not the only one thinking about huge krausen. I was worried I was overpitching

I just think you are using too large of a grain bill and when you use that much grain efficiency goes way down. Try a batch with 18-20 lbs of grain and I bet you will see your efficiency go way up.

The main reason I wanted to get a refractometer was To monitor gravity toward the end of the boil quickly and easily to verify they I hit my numbers. That way if I need to boost my gravity I can add a little extract.

You can certainly use AG wort rather than DME for your starters. DME is just convenient if you don't have fresh wort to use.

Make a small starter using DME and water. Boil for about ten minutes and let cool then aerate by shaking. Pitch the dregs from the bottom of a bottle. Swirl as often as you can for about 2 days. Then make a bigger starter and repeat the process. You may need to step up to another starter a...

You could also get a refractometer, then no temp adjustment is needed

I used a wyeast kolsch strain in my first AG batch, which was somewhat similar to your recipe. I didnt use wheat and I used Munich rather than Vienna, and I stuck with American hops (centennial and Amarillo). I used 1 oz less than yours calls for (not sure the difference in alpha acids) but I...

I'm thinking of doing a Cranberry Holiday Ale this year. 2 row Choc Malt Crystal 80 Bag of dark candi sugar syrup Mostly simcoe hops for some pine flavors Then a bag of cranberries boiled slightly with Splenda to back sweeten in secondary.

Just an update. This has been in the bottle for two weeks and I have tried it a couple times. The nuttiness has greatly mellowed out and is now more bready, but very slight only on the finish. Still haven't determined which ingredient was responsible, but its turning out to be a great beer.

I just used the 3522 Ardennes a few weeks ago. Had a taste of the gravity sample I pulled over the weekend. I really liked it a lot. Good Esters of banana, pear and clove. It has a very slight sourness or tartness to it. I can't wait for it to get in the bottle and age for a bit.

I would think most brewers have to be a little of all of three, at least I am.

If you are going to add sugars it should be done toward the end of the boil. Maybe last 5-10 minutes, or flame out. Just long enough so the sugar will dissolve. This will bump up your post boil gravity so take that into account.

I brewed my first batch of all grain 2 weeks ago. I took a gravity reading a couple days ago and noticed a strong nutty flavor in the finish on the back of my palate. I'm wondering if this will mellow out with the final stage of fermenting and bottle conditioning. What ingredient is bringing out...

A lambic or a fruit ale would be my suggestion. New Glarus Brewery makes a couple phenomenal fruit ales that are like a sparkling wine, but they only sell in Wisconsin.

Correct me if I'm wrong, but an airlock is a two way street. Under even pressure levels oxygen couldn't push it's way through the airlock and into your beer, but if a vacuum is created within the carboy, as a result of a decrease in temperature, it would certainly suck oxygen into the carboy...