Search results

The last couple of batches that I’ve bottled have been randomly infected (gushers, along with a very dry finish); maybe 75% infected, 25% not). I soaked all bottles in Oxyclean for 20-30 minutes, rinsed with tap water, then soaked in Iodophor for around 5 minutes. Appropriate concentrations were...

+5=19,750.5

I just kegged this last night. Even though there is a strong hop and malt profile, you can unmistakeably detect esters in the beer.

I brewed Jamil's West Coast Blaster this past weekend. I overshot the gravity, since I used by Barley Crusher for the first time and got an OG of 1.076. The IBU according to Beersmith was 61. I didn't get a chance to monitor the fermentation for the first 48 hours and upon going to the chest...

Can you submerge an immersion chiller in an electric boil kettle that has the element permanently installed in the side? If not, what alternatives are there (maybe putting immersion chiller in before first drawings, so that no pressure is directly applied to heating element)? Thanks

Is it even worth mashing in at your desired saccharification and then do a decoction to mash out? Can you get the appropriate mellanoidins from this type of mashing schedule that you'd get from a protein to saccharification decoction mash?

Thanks for the info! Is there a dried strain of Wyeast 3068 or WLP300?

Is WB-06 a dried 3068 yeast strain?

What kind of taste difference will 2-row in a Bavarian Hef give when replacing Pilsner malt?

For Jamil's hefeweizen recipe I made, I pitched a 1.5L starter and fermented at 62F, monitoring it by a digital temperature controller and thermostopper. This is the confusing part.

It's a little hard to describe. It's kind of like a medicine off flavor, but the smell is something that I would guess to be DMS. I've read that medicine taste could be from phenols, but I sanitize thoroughly and the batches in between these two have turned out great. I guess the only thing...

Hi, I've done about 6 all grain brews, and the 4 that I did without pilsner malt turned out great. I brewed Jamil's hefeweizen and NB's Lefse Blonde. They both came out not so good and had the same off flavor. I use proper sanitation practices, temperature control and pitching rates. My...

Anybody have a good recipe for a christmas/spruce porter for the holidays?

I just bought a chest freezer for a fermentation vessel, and it's stored in my girlfriend's basement. My question is how "big" is the sulphur smell when you open the chest freezer? Could it stink up a whole basement or just a certain sized area around the freezer? How long does this smell...

Is it safe to put the sanitized end of a Ranco digital thermometer into my primary to regulate fermentation temperatures?

Why can't you just sanitize the probe and put it in the fermenting wort itself, or would there be a risk of corrosion and off flavors from it?

Hi, I just kegged my Pale Ale and for the first time, used Vaseline for my large O-ring. I haven't checked out the keg for about two week and when going to tap the keg for the first time, there was no pressure. Can Vaseline be the culprit? Has anyone had this happen to them? All of the...

Hi, I'm wondering what gravity beer needs aging, what kind, and for how long? Is there a certain aging period per tier of gravity beer (ie. gravity tier 1=.080-.090 age for ____ long?, etc. etc.)?

Can anyone explain to me how to continually hop an IPA (ie. hop schedule, how much at how often/intervals)?

I've seen bits and pieces, here and there on batch sparging and reduced efficiencies. Can someone explain this in greater detail to me? At what gravity should you take into account the drop in efficiency? How would you go about correcting for this? Thank you.