Search results

Just an update for those who replied, the lhbs suggested high gravity yeast (wlp099), they suspected that it went from 1.100 to 1.040, there could have been too much alcohol that put the yeast to sleep. I gave it a try and it actually worked, got it down to 1.032. Tasted it, it was a lot better...

Has anyone else tasted your brews? Do they come to the same conclusion? The only thing I can think of, solicit the advice of local Brewers and the lhbs. They can help immensely by joining you on a brew day or have you join them on theirs. It could keep you from playing the guessing game when...

Christmas was great for me this year! I got two Chugger SS pumps. Family members didn't communicate to each other who was getting what. :rockin: SWMBO thinks I don't need both but I heartily disagree! First thought, I'd use one pump for the brewing side and the other pump for a...

So my 10 gal stout is ready to keg, despite the high FG. I was attempting an imperial stout with melted bittersweet chocolate added at the start of the boil. However, using a new mash tun, I didn't have a baseline for max # of grains and ended up a nearly overflowing mash tun. Needless to say, I...

Just kicked the kegs... the beer that was dry hopped at room temperature had a pronounced and smoother flavor/aroma. The one that was dry hopped as it chilled, the same flavor/aroma was there but muted behind the bitterness of the IPA. Several people preferred the room temp-dry hopped beer.

Glad it didn't turn out to a loss! Let us know how it turns out :tank:

I'm trying that experiment right now. I brewed a 10 gallon, one keg is dry hopped at room temp for 3 days and the 2nd keg will be dry hopped and chilled. I read in the "for the love of hops" book, it was suspected that there is better hop oil extraction at room temp.

Try a different pot altogether. I don't use kitchenware that I use to cook in brewing. Specifically, a vegetable steamer would have salt in the water to impart flavor to the vegetables. It's highly unlikely but there could be a salty residue in the pot.

So your fermenter only has 3.5 gal of wort? You didn't top off?

I always had great fermentation times with the Pacman yeast. The fastest time I had was 3 days. Just make sure you aerate it pretty good, it should take 3 to 4 days, then you can rack to a keg, carbonate/chill, and that'll be ready in 4 to 5 days.

I plugged Yeast Calculator with your numbers, assuming you made a 5 gallon batch - a 2L would be a slight underpitch, anywhere between 30 to 50 billion cells. Just sit tight and let it go for a couple more days, then take a gravity reading. Lager yeast are bottom fermenting, I had a couple...

Just curious, have you tried first wort hopping? I do both first wort hopping and dry hop, both really hit the mark. But once, I did a first wort hop with a helles, no dry hop, and the aroma/flavor was amazing.

The carboy didn't break. It was more like a volcanic explosion with an eruption. OG 1.068 and I pitched an appropriate yeast starter, from the yeast calculator site. But yeah, 2 minutes of aeration, definitely overkill for pacific yeast. But I have done pacman in that 6.5 gallon carboy with an...

This isn't a query but more of a funny story. On Sunday, I made a 10 gallon single malt IPA to showcase a blend of hops, and pitches two different yeasts; London ale and pacific ale. This was the first time I used an aeration wand, the kind that you hook to a drill and it will stir the heck out...

Hi! I'm looking to use this recipe for this upcoming holidays. I did have a few questions though. Did you puree the pumpkin meat before adding it to the mash? Or added them the way they were (in chunks)? The spices that you added to the brew kettle, anytime works or do you add them in the...

Yeah, I decided to clear my browser cache and now the numbers are right. That never happened when the calculator was at its original site before it went down though.

I'm getting ready to make a starter for next weekend's brew session. I notice that BeerSmith gave me a different yeast calculations, needing 254b cells, for an Ale @ 1.069 OG 5.40g volume. YeastCalculator.com says I only need 69b cells for the exact same measurements. So I went to MrMalty...

I think it depends how much you steeped with. I did 5oz because I wanted a strong coffee flavor but didn't think it'd be THAT strong.

Yep, just add the filtered cold press coffee to the beer. I just did an Espresso Imperial Stout and what I did was steep 5oz coarse ground coffee beans in the keg for a day. This made the coffee flavor way too forward so next time, I'll try the cold press method and add gradually until I get the...

+1 on preheating the cooler. When I started out AG last month, I had a huge temp drop from a 168* strike that went to 152* (aiming for 156*) when adding it to the grain. So I heat up my sparge water first to about 190*, put it in the MT and then heat my mash water, transfer the water from the MT...