Search results

That time I just realized I was in the cider forum and not beer. Wtf. Nothing of what I said applies anymore lol

That time I just realized I was in the cider forum and not beer. Wtf. Nothing of what I said applies anymore lol

My only reason for thinking that is because your FG is so low. If you're getting an FG of 1.000 you got something funky going on

Your final gravity is dictated by the amount of fermentable sugars in solution, and the tolerance of the yeast. Your final gravity will/should never be 1. There is always something unfermentable that will leave you at say 1.005 or 1.01 for even the lightest beers. Also the sugar does kill off...

Secondary fermentation is nothing clearing and aging. Your primary is over when your hydrometer tells you that fermentation is over. Meaning when you have reached your finally gravity. That is when you start secondary.

For some reason I'm getting some very different responses on what kind of casing and what mm casing to use. Am I wrong in thinking 15mm or less or will 18-20 shrink that much with drying? Sent from my iPhone using Home Brew

If you have to setup to do a blow off tube then use that. If you don't then you could also just set the lid on. Don't snap it down. Just let it set there for a few hours till fermentation slows a bit

I'll take it all please

Bought a kit awhile ago from...I forget who. but it was the grain bill for a Kentucky Common. Basically its an American Brown recipe with a portion soured mash added back in after sparging and main mash are complete. Anyone ever made one before. Or tips on naturally souring a beer?

Has anyone brewed one. I bought the grain kit for one awhile ago but havent brewed it yet. Looks like basically a soured mash stout recipe but with the grain bill for an american brown.

Am i the only one thats been watching the amc replay of season 1 of The Walking Dead. I have superbowl squares but really dont care to watch the game. I watched the first quarter then went back to amc

just won my numbers on third quarter.

Thanks people

Community Beer Works. Frank..

I would get 2 burners and a chiller.

I cant see anytging wrong with it. Basically the same as making homemade soda, not adding any potassium sorbate and just storing that. I think that brewing one day and storing it should be ok, the only problem that I am seeing is that although you will be chilling it after mashing, it still...

Use an online rest calculator. It can figure out what volume and temp water to add to achieve each step

america needs more people sterilized, like everyone on that "honey boo boo" show.

Id say you oversparged, I may be wrong but oversparging can cause that I think. Also, what temp water were you sparging with.

looks good just not very "irish". Way too much grain I think. Cut that 13# back to like 9lbs