Search results

Torn between which to use- its for a Chritmas Ale 8.5% with Cinnamon, nutmeg, ginger and cloves. Give me your 0.2c. Cheers.

My friend is a extract brewer, I've only done AG. When he brews he adds all the DME at the start and then lets it boil while constantly watching it go up and down until it stops foaming/raising which he refers to "breaking it"- this takes 45-60mins. I'm not familiar with this approach and...

I used two differnet hydrometers and my refractometer on the same sample, everything is calibrated. I also used two different online refrac calculators, the OG was 1.082 or 19.75plato. My beer has been fermeting for one week, the hydromter readings were 1.024 on one and 1.025 on the other-...

Procedure: Chill in chest freezer for 2-2.5 hrs, set PSI at 30min, do the rock'n'roll for 15mins= 3/4 days later its carbed. Yesterday I bottled one doz. Couple hours after bottling, I pour some samples with a perfect head- all good. Then today I pour one for myself, right away I see no head...

Brewed my first IPA with my new set-up (pump and plate chiller). The amount of hop splooge that made it throught the bazooka tube and through my pump/chiller was a bit concerning. I'm thinking of using this large conical strainer (SS) in a similar set-up as a hop spider. My question is how...

Hey All, Just thought I'd share my experience as a rookie brewer, it might surprise or even encourage some... I was fortunate enough to qualify for MCAB this past year, the beer that got me in was based on a Rogue Dead Guy recipe. I'm a huge Rogue fan but not so much of a Dead Guy fan, my...

Just moved, my "brew room" is 10x10 in the basement. I will have gas ran into the room soon. There is a 12"x30" window in the room. IF I have a two 70,000 BTU burner set up- how much air do I need to be moving? If I put a 12" fan in the window and crank it- would that be enough? Thx for...

Got it down to 1.022 after five weeks(85-90F) SG was 1.065 I under pitched Wyeast 3724 and figured it wouldn't get too low. I "cooled" it to 75F before adding the Champagne yeast- should I rouse it with the Champagne Yeast or will it take off on its own? :mug:

Cold fermenting 1056- shooting for 60-62F I'm 48hrs into fermentation and don't want to open it up... Air temp is 64F Ice bath temp is 59F (waterline 2/3 up the carboy) Wet towel covering top Therm sticker above water line not reading anything... What do you think the internal temp is in...

This will be a long winded and I might answer my own question, but I still appreciate the feedback... Brewed Jamil's Dead Guy Clone. What I did different in my process: 1. Adjusted my crush to be slightly finer. 2. Mashed-in a little low, @ 150 for 12mins till I got it to 156 and held...

I used Wyeast Belgian Saison- no Starter OG was 1.064. Aerated the $h!T out of it with a wine de-gasser. Pitched at 73F, it took off and went nuts for 36hrs. Put on the brew belt at 36hrs this raised the temp from 77F to 84F over the next 24hrs. It is now steady at 84F but its only burping...

:confused: Brewday was yesterday- I was attempting to "clone" Green Flash IPA. This was my 5th brew- all partial mash with good to very good results. What I did different/messed up: -I used my new Blichmann 10gal kettle -Added 1/3 of the dme early and the remaining 70% with 15min left in...

Recently I've seen many people talk about adding half or most of the DME at the end of the boil and/or flame out? This is new to me, what are the main reasons for doing this? Avoiding caramelized DME, hop utz? I've only ever brewed with my father inlaw and never seen this done. Thanks in...