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changing my pick...... Johnny Cash!

A few batches back, I was draining off a 10G batch into 2 carboys from my boil kettle. I poured quite a bit more wort in one than the other so when I went to even them out, I picked up the full one by its handle and started pouring. The damn things slipped out of my other hand and swung into...

Brother Joris from the Abbey of Sint Sixtus at Westvleteren :mug:

Anyways...Just took a hydrometer reading after another week ( 4 weeks after pitching yeast) and it read 1.012 which is a little lower than I expected but it better than 1.020. It's the first time I had to warm a batch up and it did wonders. Thanks for all the help guys. Im glad I didnt have...

13 pages...almost anticlimactic...I gotta see that thing blow up!!!!!!:rockin:

lol, what do you mean "serious?". Its not often that I do that....but if I have a bottle condition beer and I'm not satisfied with the carbonation level, I pour it into a keg this way so that I reduce the risk of oxidizing the beer and everyone's happy.

looks delicious!

I host poker nights often and if I dont have a home brew ready to serve, I just pour a case of beer in a corny keg with the gas constantly at 5-10psi . I know its a waste of gas but I've never had a problem. Plus everyone loves pouring their own beer. Hopefully yours turns out!

Oxygenating the wort may have been my problem although I've oxygenated the same way for the past 25+ batches. Lol, I just wash and sanitize hands, cover the end of the carboy and shake the $hit outta it for quite a while, letting more air in periodically. I should invest in an O2 tanks.

If they are clean ahead of time, I dont see why any of the methods wouldn't work well. Do you have a bottle tree? Properly diluted Starsan or Iodophor (starsan most of the time) on a bottle tree to dry is what I use without any problems. Have fun:tank:

Wow! I tip my hat to you guys! If I only knew half the stuff I learned from this website when I made my first batch of beer..... Thanks

Are you boiling your wort at all? I've added vanilla (sliced down the bean) into the boil for the last 10min and had great results. 1 bean for 5 gal is noticeable but 2 would def let you know that it was there. If adding to a secondary...go with what lumpher said. Good luck. Sounds...

Just checked it in boiling water and it read 211.8-212F for a few minutes.

How would you guys calibrate a thermometer? with another thermometer...or two? ....Or boiling water?

Ok, I'll raise the temp a bit again and see what happens. I'll let you know how it turns out. Just curious though, what happens to the taste of the beer if it finishes..say 3 points higher than expected or than it turning out sweeter? Since it was my first time using WLP041, I was hoping not...

Good point about the mashing temp. I just checked my brewing notes and I mashed in at 149 for 75 min...but I just realized that my final gravity is supposed to be 1.015. For some reason I thought it was 1.012 Is it worth pitching new yeast for those extra points!?!? That would take it to 4...

I'm no pro by any means when it comes to brewing Belgian beers but I just brewed a Trappist quad with Wyeast 3787 and it fermented like a beast! The yeast took the temp up to the low 80's which definitely helped with the fruit flavours...Just not sure if its a combo of dark candi sugar and the...

Was the pre-boil gravity reading after temperature correction? Where do you purchase your grains from and how do you store them?

lol, everything I said so far is real. My hydrometer test at 2 weeks showed 1.020 so I swirled the carboy and raised the temp by 2 degrees. This has never happened to me before plus its the first time I've used a vial of yeast. The owner at the home brew shop told me to just dump it...

AG with WLP041. Its in the primary and has been for 3 weeks today. There's no sign of infection. Still has approx 1cm of krausen on the top. The sample tasted like super young beer but it could of been the new hops that I've never used before that I was tasting. I assumed automatically that I...