Search results

Thanks for the recipe, ChshreCat! I let mine sit in the fermenter 5 weeks and bottled about 4 days ago. I tried one tonight, even though I new it wouldn't be fully carbed - I couldn't wait. It was PHENOMENAL!! Great recipe, I recommend it to everyone! This is my best brew to date.

And, thanks for the encouragement LexusChris! I was not about to dump it or anything, but I didn't have high hopes for it. You made me feel like it might be okay after all. Maybe... :)

No, I cooled my sample first. Actually, I was just able to recheck my OG because it had finally cooled to pitching temp. I am at 1.050. Not bad, considering I was aiming for 1.052. Hopefully, it won't taste like beer made out of sugar and weak tea... :) I am just wondering if anyone can...

Let me better explain. I mashed in a 5 gallon pot that wore a sweater. I did about 1.25 qt/lb of grain. I maintained 150 during the mash. I mixed about 4 times during the mash. Afterwards, I did an iodine test. It appeared to have converted just fine, no black/purple. Then, I lifted the grain...

I did my first all-grain today. It went horribly wrong... :) It was AHS Pumpkin Ale (w/ no pumpkin) using DeathBrewer's Easy Stovetop All-Grain Brewing method. I didn't do in on the stovetop though. It was done outside on a King Kooker. I knew my efficiency wasn't going to be great, but I didn't...

Okay, I hardly ever post, but I just wanted to say... EWWWW! WHY???

I was thinking about ordering this kit. If I use real pumpkin, will I still get mega-trub? How should I do it? I was thinking about cutting it into chunks and baking it.

I am new to this too. So, look for some confirmation from others here. I think it is a good idea to add some of the wort to the yeast and water mix a bit at a time to make sure the temps are the same. That way, the yeast won't become shocked when you pour them into the wort. If the temps are...

Raisin. . .

It's beer?!?!? Ewww! Is there a chance that the dates taped on the airlocks are from old batches? Maybe he was lazy about cleaning the outside of his carboys. Still... Probably not so good. Maybe it is a very fine soured beer? I still think you should get in touch with him. That way you can...

Ooh! Can I be subscribed too? I agree with the people that said contact the old guy. He probably will give you the carboys and the wine if you bring him a few bottles! I bet he would be REALLY happy to find someone that shares his interest to give his wine too since he obviously can't care for...

Your beer should finish fermenting down in the secondary just fine over the next days. I don't think it will be weaker ABV-wise.

Hi, Nick! Nice to meet you. I am just down the road from you. You sound like you have had some crazy brew experiences. I am just a beginner. So far, I have an oatmeal stout under my belt and a Belgian wit in the fermenter. The oatmeal stout is just about done conditioning. So far, it isn't what...

Okay! I wasn't really worried, because I know fruity is good for a wit. But, then I got to worrying that I wasn't too worried. So, I figured I should just check with the pros... ;) You guys are a wonderful resource! I hope I can be as helpful as you all in the future - after I get a few more...

I am kind of new to this, so wait for confirmation that I am right... I think you want to wait to transfer to the secondary until your fermentation is pretty much done. You need a hydrometer reading that stays the same for 3 days to know. That being said, I don't think it is going to hurt your...

I brewed a Belgian Wit on Friday the 14th using 3944. My fermentation temp was about 70 until yesterday. We got a mini heatwave after several weeks of coolness and I think yesterday the room probably got up to 75 and today possibly 80. So, my question is... Are the yeasties far enough along...

I read that thread a while back. I actually had just decided on using your recipe when I found Papazian's Who's In The Garden Grand Cru. Now, I am trying to decide between those two. I suppose I will have plenty of time to do both. :) I love how many possibilities there are with homebrewing. I...

Is there any advantage/disadvantage to using more or less wheat? Say... what would the difference be between 100% wheat and only 50% wheat be?

Okay, so I am getting really impatient leaving my oatmeal stout in the secondary (it has only been 5 days...). I think I need to start my hefe to keep me from bottling my oatmeal stout too early. I am getting bored! I have been browsing some hefeweizen recipes, but I don't know what to go with...

I am too new to know about downsides. But, if there aren't any, that sounds like a pretty sweet idea. I might try that out if no one points out something really wrong with it. I just did my first brew and chilling the wort was a PAIN. I had no idea how long it would take if I wasn't actively...