Search results

Had some odds and ends in the grain buckets so I figured this would be a good way to kill a few hours tomorrow. Amount Item Type % or IBU 9.50 lb Pilsner (2 Row) Ger (1.8 SRM) Grain 83.48 % 1.25 lb Caramel/Crystal Malt -15L (15.0 SRM) Grain 10.98 % 0.50 lb Caramel/Crystal Malt -120L...

For some reason I forgot to filter my tap water for my first batch the other day. The filter is strictly for chlorine. I brewed a LHB Milk Stout clone, and I did dilute the water w/30% distilled. Am I screwed, or does chlorine sometimes spare a guy?

I just got what I thought was a really good deal on a chest freezer. I plugged it in, turned the dial to 4(like the instructions said), placed a thermometer inside, and waited. The temp inside does not seem to get below 56 degrees. Am I missing something, am I screwed, or should I just hook up...

I need to get some Munich and I live close enough to mid country to do a pick up order. Basically, for a few bucks more I get 50lbs. I'm just wondering if I should get the Munich I 6-8 or the Munich II 9-12. Some of my recipes only call for a pound or two of munich. Now that I have the freezer...

I'm curious as to how most of you get the yeast pitched when splitting a ten gallon batch between two vessels. Do you make two different starters? Make one big starter and just shoot for half into each vessel? Any other method? (this is assuming the same yeast for each vessel)

I've happily been using Beersmith for a while now. My question is "Is there a way or a setting to have one's inventory automatically updated as ingrediants are being pulled for recipes?". For some reason, it's just a PITA to go back and update inventory after using something.

I'm thinking of putting together a 10 gallon Scottish ale recipe. I'm going to go through the regular process but after the boil, drain and chill only 1/2 the batch and then fire up the boil again for perhaps another hop addition or a 5-10 minute cinnamon stick addition and perhaps a small...

Has anyone taken a Dunkelweizen and turned it into a hopped up American Wheat? If so, how did it turn out?

I built a fermentation chamber(I believe the son of a son fermentation chamber). I know I can get down to lager fermentation temps, but what about lagering? 30 degrees below ambient asking too much? My garage fridge is busy with other silly household duties like food and my keezer is filled with...

My pump has arrived and I'm curious to as how much gunk it will pass before problems occur. As of now, I use pellet hops and just throw them in the kettle. At the end of the boil I whirlpool the wort well and wait a few minutes. After I open the kettle valve, I drain the few couple of oz into a...

Pitched a harvested starter of wyeast 1007 into a dry stout about 3 weeks ago. Went to rack it today and lo and behold, alot of krausen still. I've kept the batch in fermentation chamber trying to keep it at 63 but had to settle at 59 to 60. I just put the lid on and left it out of the chiller...

Looking for a new kettle (60qt alum). Is $20 bucks worth the difference for 3 gauge over 7 gauge. I don't remember what my 40qt is and this is an online purchase so I can't compare the two up close and personal.

Found some Safale 04 in the fridge and used it up tonight. I was going to do a MO smash, but my water on hand wasn't going to allow me to get that light without adding alot of salts (I follow the spreadsheets religiously). I threw in 3/4 lb 45 crystal and 1/4lb 85 crystal with 10lbs MO and 3oz...

Finally broke down and bought the pump. As soon as I get the new kettle, 10 gallon batches here I come. In the meantime, I can brew my 5 gallon batches at a reasonably safe height

I've got a recipe for a dry stout that calls for 1lb black barley. The only thing local and quick I could find was debittered. How much difference between the two?

I collected the yeast from an Alt I racked over a couple of weeks ago. I started a starter with some last night. Now, I just need to decide what to brew with it. I see that Wyeast lists American Wheat as a good contender, but I have a batch of that fermenting away w 05. I'm thinking I'll brew...

The Mg is a bit out of range. I'm pretty sure it's close enough, but I'd like to make sure. 60% Home water/40% Chicago w/1.2 gram addition Calcium Chloride Results: Ca: 91 ppm Mg: 42 ppm Na: 48 ppm Cl: 55 ppm SO4: 54 ppm CaCO3: 285 ppm RA: 195 (21 to 26 SRM) Cl to SO4: 1.03...

I've done alot of searching and reading some of the other posts without finding the answer (as least so I get it). I've got two kegs to carb and I've got a spare tank and regulator. The kegs are at 64F (out of room in keezer) Plan is to set regulator to 28psi and forget about the kegs...

No room left in keezer for carboy. I'm going to put Alt in keg and put it in the keezer for secondary. After a few weeks, can I bring it up to room temp, add the sugar, leave it for a week, put back in the keezer for a few days and drink away? Or should I really rack into another keg (I don't...

Just dumped 1/2 cup corn sugar into corny with American Wheat. Can't wait to see how it turns out.