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Answer 1: You may have created some off flavors. Only time will tell. Answer 2: The longer cooling time has nothing to do with your fermentation in this case. If the airlock was bubbling and you had an active fermentation for the first 24 hours, the yeast was good when you pitched it. What may...

I bought a pin lock corny keg and decided to put a batch of Oktoberfest in it. Heres the facts: 1) I didnt' have a lot to spend so I got a portable CO2 injector and some 16g Co2 annisters. 2) I naturally carbonated the five gallons of beer with 1/3 cup of corn sugar, then filled the...

How long is the boil? If it is a 60 minute boil, you are going have too much of pre-boil volume with about 8.5 gallons and will probably need to use between 3.5 and 4 gallons (that answers your question about water additions!) for a total of about 7.5 gallons pre-boil If it is a 90 minute boil...

The old Mr. Beer keg is great for fermenting 2.5 gallon experimental batches!

I just brewed my second all grain batch. It was a five gallon batch of Octoberfest. I used a double decoction mash method and the fly sparged with 170 degree water. I use a 5 gallon cooler as a mash/ lauer tun. I did not mash out. It took me about an hour to sparge (fly sparge). Am I in for a...

it does need to be on airtight. Any air getting into the fermentor is a risk of airborne bacteria and wild yeasts.

Send a pick of the bucket. Is it a Ale Pail or a TrueBrew Bucket? Is the lid blue? If it is any of those, then it shouid snap on. Some of em are just really tight and need a lot of pressure.

I think I may try this recipe with the two kinds of yeast. Sounds like good winter sipping!

Sounds like it went pretty good to me. LOTS of alcohol! Nothing wrong with that. Basically, different yeasts are going to attenuate differently and under slightly different conditions. You are right. Not just more yeast, but different kinds of yeast can cause a lot more of the sugars to be...

I am a PI and can sometimes be on surveillance for up to 10 hours. It's crazy how much time I sit around creating recipes and reading these forums. Anyone else check CRAIGS 10 times a day so you can be the first one to jump one some sweet gear for cheap? Whenever I travel I also check the list...

Oh yeah. I know I do. I also have both C. Papzian Books, The Brewmasters' Bible by Stephen Snyder, and my recent catalog from Northern brewer with me at work. If I could, I would probably bring a couple of brews with me as well, but I spend most of the day in a vehicle, so it wouldn't be a good...

I say if it works now, don't try to fix it. If you been brewing good beer the way you do, then stick with it. I usually always steep for 30-40 min. I add the grains to cold water and will slowly bring the water to a boil over the span of 30-40 minutes. Seems to work great!

so my brew has a solvent-like smell that is pretty strong and a mild bandaid, solvent flavor. I was worried about this. Does anyone know if cold conditioning it for several months will help this go away?

some contaminations are odorless, tasteless, and have no real effect on the brew. Hopefully you can bottle it up and it will still be awesome! Good luck.

My Swchartzbeer in the secondary

MMMM!!! Krausen

Scottish Export in the secondary