Search results

All great ideas. Since my brews haven't been disasterous, I'm going to try the bleach first. If that doesn't work, I'm replacing the plastic. How exactly do we check for an accurate thermometer? I put it in boiling water and it was bewteen 200-212. I put it on ice in the freezer and it read...

That's a great idea. When i take this batch out of the buckets, that is what I'm going to do. make up a bleach solution and let it sit for a few days. thanks!

No funkiness whatsoever. It tastes great. There is a bit of diactyl taste but that is from fermenting at 78-80 degrees (by accident). That flavor also mellowed as it conditioned and was gone by the second keg.

DBsmith...thanks for the feedback. FYI, I took the pre-wort sample from the top of the kettle after a quick stir...I will be sure to stir a bit better next time to rule that out. Crush seems great, some powder but not a ton. I will definitely verify the weight before mashing, and will...

Will do. I'll let you know how last week's brew come out in regards to FG. I'm also fermenting them at a much lower temp now that my garage is cold. They've been fermenting at 64 degrees.

that makes sense. Would I notice any off-flavors or anything? My last two brews were delicious. I brewed 10 gallons of each, and they lasted 2-3 months each and they got better and clearer with each pull from the tap. In fact, they have been some of the clearest beers ever. I have been...

Topher, I am an All grain brewer. I admit, I have been a bit lazy lately when checking my mash temperatures. I dump 180 degree water in my igloo water cooler, let it sit for 5 minutes, then dump the grains in, mix it up and let it mash for 60 minutes. I stopped taking temps because this...

TGmartin....That is one variable I never took into account! Great thought. I always get my grain pre-measured from my LHBS, and they crush it and put it in one bag for me...therefore I've never bothered to weigh it again. Maybe they are giving me a bit more than I asked for? So for my...

dbsmith- Those calculations make sense, and I too am skeptical that I am getting such high efficiency numbers. I use beersmith and calculate all of the water I need beforehand so that I don't end up with 13 Gallons of beer (of course its only a problem because my buckets can't hold enough)...

Not too bad actually. The blonde I did came out amazing, light, crisp and clear. The pale got better with age, but I could definitely taste a small off-flavor from the high fermenting temp. Neither tasted thin though.

No off flavors, I keg so no bottle bombs. In fact the beer has been delicious. I just don't get it. It goes against everything I learned.

Thanks for the correction. I forgot all of my zeros! The Double Batch sparge: after you collect your first runnings, you dump half of your sparge water in your mash tun, mix it up real good, then vorlauf and collect, then repeat with the second half. Doesn't take long and as you can see it...

I've been mashing on the higher side, around 155. My thermometer is a candy thermometer from my HBS. It seems quite accurate as it shows 212 when water boils. If I'm mashing high, wouldn't I have more unfermentable sugars leading toward a higher FG?

So for the past 3 beers that I've brewed, I have gotten a final gravity of just about 1.000-1.002. I've been using safale-04. I did a blonde ale with a gravity of 1.052, a pale with a gravity of 1.054, and an oktoberfest with a gravity of 1.064. The only issue I've been having is keeping the...

So for the past 3 beers that I've brewed, I have gotten a final gravity of just about 1.000-1.002. I've been using safale-04. I did a blonde ale with a gravity of 1.052, a pale with a gravity of 1.054, and an oktoberfest with a gravity of 1.064. The only issue I've been having is keeping the...

So for a while now, I've been way overshooting my OG by about 10 points, and I don't know why. It never really bothered me before, but I'm trying to get more serious about style guidelines and would like to stay within them. I've been doing Bobby_M's double batch sparge method just as he...

Thanks for the reply. If I want the beer carbed by tomorrow night, would you recommend setting it to the desired psi and shaking the keg? Or would you say the beer will carb fast enough that I wouldn't have to?

So I haven't been drinking my kegged beer lately ('gone gluten free), and recently tried to pull a pint only to find that my CO2 is out. I am not sure if there was a leak in the kegs or not, but both were flat and had no head pressure. So I got my tank refilled and want to quick carb the beer...

This was just a quick shot in the dark for hop schedule. Any input is appreciated! .5 oz Simcoe FWH (or Goldings instead of 15 min boil) .75 oz Chinook 60 min 1 oz goldings 15 min .5 oz Cascade 5 min .5 oz Simcoe 0 min 1.5 oz Simcoe dry hop The beer is not as bitter as the 420 in my...

I have been drinking a lot of it lately, and it has a very citrus/grapefruit aroma to it. My thought was that meant Simcoe or Cascade or a combo of both for the late additions and dry hop. Thoughts?