Search results

I got them in the mail today.

Got results from St Paul today. Had 2 out of 4 advance to mini BOS but no places marked so looks like nothing advanced.

I got my score sheets back from St Paul today. I entered 4 beers. It was my first comp and my Brown Ale scored a 34.5 and advanced to mini BOS and looks like a 3 was written in the place awarded and maybe erased or written lightly so not sure what that means

How does letting it sit at current temp for another week for a total of 3 and then put it in the keezer at 40 degrees for another 3 weeks?

I am using the 2565. So I have probably already messed it up?

I have had my Kolsch in the primary for 2 weeks now at 68 degrees. I am using the Kolsch yeast. Should I just leave it in the primary at 68 or should I move it to my Keezer which is set to 40 degrees? I am new to brewing yet and not real familiar with Kolsch

It is the fat squirrel clone.

I am using a cooler for a mash tun. The whole issue was my thermometer that was giving me false high readings. I think it got damp last brew session but I figured it dried out and was working properly. My plan was to use it only for cooking again and then use the new thermapen for brewing but...

I have a thermapen but last weekend it started giving me irradict readings and then it seemed normal again. It was one of the old ones that aren't splash proof. I ordered a a new style to use for brewing that was splash proof and it was suppose to be here today but do to a blizzard it was...

Just figured out my temp readings have been off by about 10 degrees so I was mashing lower that I thought. I was at like 140 rather than 154. It has been about an hour. What should I do?

Anyone ever try adding any honey malt to this?

It looks like it is fermenting well now.

I was aiming for a mash temp of 150 and was at 148. I added more hot water but never got it above 148. I mashed for 75 min. I then drained and added 177 degree sparge water and it only raised temp to 159. I drained and put in another round of sparge at 190 degrees this brought the temp up to...

+1 Fighting Sioux Hockey

I am using the tube it comes in and I also use sanstar. So I think when I pour the sample from my baster there is still some sanstar in it so I get alittle bit of foam on the surface of my sample. It seems to be just enough where it causes my hydrometer to stick to the side slightly so I...

I kept having an issue with my hydrometer sticking to the side of the tube. I have now drilled a 1/2 inch hole in the lid of my tube so the hydrometer can float through that and keep it from sticking to the sides. Any issues with doing this?:tank:

I am just finishing up a keezer build which will give me the ability to ferment at 40 degrees.

I am thinking of doing 14 days ferment at 68 degrees and then 14 days at 40 degrees. Does this seem right for a Kolsch?

I think I am ready to keg. Both batches I checked are at expected FG number. They also both taste good. I think I am in business

It's in a bucket so do I need to sanitize the lid before putting it back on?