Search results

Well I am a noob, but I haven't panicked...yet:). I just knew that the temps were outside the recommended range, and wondered if there was anything I could do to minimize the damage....if there is any. I know from what I have read here, that it will be beer. :mug:

I brewed a pale ale on Sun, had an issue with my wort temp....cooled it too much and pitched some 1056 at 60 deg. Put the primary in the basement, checked it two days later and it was bubbling away at 78deg.....ooops. Now I know I need a swamp cooler. Today I looked and the bubbling had...

I'm not sure about the DME, sorry. It was very light in color...I don't know if they all are. Thanks for the input though!

I am a complete noob, and I apologize in advance if this a silly question, but I don't think I can wait 4-6weeks to get the answer myself:)...just looking for some input. Could anyone give me an idea of what this might taste like? Sound like anything you know or that I may be familiar with...

After my last batch, I cleaned my fermentation bucket with Sun Oxy cleaner and rinsed it out. I laid the lid on top, didn't seal it, and put the bucket away. Today I pulled it out to get ready to brew and noticed several small spots of mold in the bottom. Obviously there was still a little...

Yesterday was brew day, all went well....I think....put the wort in the primary, sealed it up and put it in my usual spot. Well, it's beginning to get warm in GA, so today the ambient temp got up to 78deg inside while I was at work. When I got home and checked the "fermometer" it read 77deg...

Thank you very much. I understand your point of do what works for the individual, I need to relax a bit..:) but I AM drinking my own homebrew at the moment so everything should work out!:mug:

Thank you both very much for the info! What is the preferred method with dried rind? Bag or no bag?

I have a recipe that calls for 1oz of dried lemon peel- added during last 7min of the boil. My question is- Do I just put the dried peel into the boil where it will wind up in the fermentor, OR do I put the dried peel into a sock so it can be removed before going in the fermentor? The recipe...

I seem to be only getting 4.5 gallons out of a 5 gallon batch. At first i thought it was loss from transferring from primary to secondary to bottling bucket, but my last batch I kept in the primary until bottling day. Still only managed 48 12oz bottles, and the last one I had to really work to...

I got a Porter recipe- Portlands Haystack Black Porter- brewed and in the primary on 2/13. My recipe called for 5-10 days in the primary, then transfer to the secondary for 1-3 weeks. I decided to just leave it in the primary....it's been there since 2/13 undisturbed. I was planning on...

Came home today to an airlock filled with wort and spilling out onto the lid. This batch- only my third:o has been a lot of work:) Added the DME late, which sounds like it may not be a big deal....glad I found it before I started cooling..LOL, had my first boilover- big mess, and came home to...

Thank you. It may suit my palate to a tee.....who knows? I love a deep porter-Anchor Porter is good....but i do love a light hop note as well.....maybe this mistake will work in my favor...?

I love hops....this was supposed to be a Porter so it may not taste as it should, but I love beer...and I love hops:). The first hop add was at 60min....so it boiled for about 70....the next hop add was at 10min....I added that on time after the DME.

Whoa....what a mess....this was my third batch- Portland Haystack Porter. I had previously done a blonde, and a Summer ale. Both of those had LME. This was my first recipe with DME. Ther was some LME with this too. I had too much going on, steeping, cleaning, sanitizing, boiling, etc...my...

Whew!! Just added, boil for 15 more....Thanks!

Just realized I never added my dry malt- 3 lbs....just added my liquid malt..Boil has 12min left...any way to salvage this?

Points well taken....just being a noob:D This is only my third batch and first time using liquid yeast. Thank you all for your help.

Thank you very much!

Sorry for the noob post, I did search- "smack pack". I have a Porter on the stove now and I am about to pull it and chill it down. I have a Wyeast Activator that I popped this AM, it has swollen up and looks ready to go, my question is: Do I need to make sure whatever vessel I "popped"...