Search results

So, been brewing almost 20 years now and have never done extract brewing. lol. I started right off with a 10 gallon, all grain, home built automated system. Recently have decided to start doing some 1 gallon extract batches for basic recipe testing and also for some variety. Not sure why it...

We've always crashed as fast as possible and have made some awesome beer. Like others have said, if your yeast isn't doing much anyhow, not sure how you'd get off flavors but it would be interesting to hear the thought process of this.

We jumped in head first making 10 gallon batches with zero experience. Definitely don't miss tossing a 10 gallon batch after mashing too high and ending up with beer that was way too sweet to drink (and I like a lot of sweet beers).

I know this is a little old but realized I never updated this. Southern Tier did eventually contact me properly and offered to make it good. It was a relief since Warlock is one of my favorite beers on the planet.

Pretty much finished at the same ABV and gravity. I know our well water is extremely clean but with a pretty low pH (low pH is common with well water). Very curious to see how this affects the flavor as the esters with the Weihenstephan yeast are easily affected by changes in fermentation...

If anyone is interested in what it's like to open a keg that hadn't been touched in almost 4 years, it wasn't horrible (felt like it was still at full pressure). It wasn't great mind you... but really wasn't bad at all.

Wouldn't that be awesome... lol. First brew since moving so I guess we'll have to brew again soon to test that theory!

Besides the water and long boil, everything else was the same... ingredients, rest of the process, fermentation temp (same temperature controller and setpoint), yeast, oxygenation time, etc. If anything, may have pitched slightly less yeast. The other interesting thing is the krausen is...

So we've made this beer numerous times and it always takes 9 to 12 days to reach FG (OG around 1.075). This time it took 5 days. Only 2 things changed... used well water vs filtered municipal water and did a very long boil (wasn't paying attention during sparge). I'm assuming it's the water...

Getting ready to brew and somehow the o-ring for the pressure relief panel is missing. Can someone who owns one possibly measure theirs (ID,OD, diameter) so we can see if we can find one locally? It's somewhere around 3 1/2 inches (panel is oval shaped). Tried calling Blichmann and they're...

The recall and press release didn't cover all of the affected beers. On top of that, this beer was purchased within the last couple months. Either way, there's no excuse for this. On top of that, to make up for their beers exploding in your house, they offer you a $5 tee shirt. Yes, the wife...

Duplicate post...

We make beer and mead in 10 gallon batches down to 1 gallon batches. The only size we have to siphon is the 1 gallon and, for whatever reason, not a big fan of siphoning. So... made these... less than $10 in parts. Slip a hose on the spigot and you're bottling or racking. :)

Gotcha... JAOM isn't popular and experienced mead makers don't use real fruit and spices. lol.

I'm also using 71B for most of our meads so far. As I said, I've picked a 2 month policy on racking (just once) but may drop that back to one month. Based on everything I've read, all the scientific data seems to point to 2 months being very safe but the internet "opinions" seem all over the...

Here you go... basically just a big Hefe but variations in the process seem to have a pretty big effect on this yeast. 10 gallons: 12 lb wheat 12 lb pilsner 1 lb munich 1.25 oz Hallertau bittering (no aroma addition) Wyeast Weihenstephan yeast (at or below recommended pitch rate)...

In 10 plus years of brewing beer, this is the first I've heard of some yeasts being bad for throwing off flavors and others being fine. Can someone expand on this? Which yeasts are fine sitting on cake and which ones aren't? 71B notorious? I'm new to meads and beers typically don't sit on...

I haven't played with nutrient and O2 levels (always use both) but the one time I used a stir plate and pitched more yeast, the banana was very diminished. I would say anything at or less than recommended pitch rates would be fine along with a high fermentation temperature. FYI, all my...

I've been on an Imperial Hefe obsession for a while now (not an official style... I know) and it's become my favorite beer. Also love the banana and have experimented with pitch rates and can say beyond the shadow of a doubt, it affects the beer quite a bit. In short, keep your pitch rates...