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I haven't found either with or without the tablets. Or rather I haven't noticed it personally.

I have a sour at 1yr at the moment still in the carboy. I'm not an expert, but i've drank my fare share. If your going for a sour i would take out the chocolate malt and the victory. Basically take out any specialty malts. Brett will just eat them, id go for just a light dme and add malto...

Should be fine. I did two all grains one day and i boiled the second wort first. Figuring it was warmer and would take less time to get to a boil. both beers , very lightly hopped low abv pale ales came out fine.

A Barley wine. So it has time to age and you can have it this winter and the winters to follow.

Just for a quick addition. You need/should crush the tablet into powder before adding it to water.

This happened to me but it was about 20 hours after I pitched my yeast. So it was still going crazy when I put a blow off tube on it. The beer turned out fine.

I'd say it can take time,to build back up enough press to push gas out of the airlock. Also your fermentation may just be done it strong primary fermentation then has gone into the slower where it cleans up and finish out. I really would worry about it.

You can use either. But it will rest in a different flavor, not a lot but a tiny bit. Regular priming sugar ferments out completely and doesn't lean rally any flavor but honey and Brown sugar are I believe more complex so they will leave a little bit of flavor. That's just my thoughts good Lu k

My gf got me these 3L barrels American white oak with medium char. For Xmas. Super excited does anyone have these and an tips?

Well I add .25lb table sugar dissolved in water an pitched another dry patch of heat to kick it off and it was bubbling in 5 hr so I think it should get the rest of the sugars out.

Thanks for the advice, i moved it to a warmer part of the basement and will wait a bit to check it out. Also i like the adding sugar to get them going thank you.

Also i mashed for 1 hour stirke at 167f and hit 155.7f for in my cooler tun and opened it at 60 mins the temp was 154.5f. I did a batch sparge for 60 mins at 170f in tun hit 166f and 162.5 out at the end of the hour. Then sparged 2 more gallons extra to hit 6 gallon for my preboil wort. my...

Hey just took a Fg reading on https://www.homebrewtalk.com/f68/dark-chocolate-stout-136707/ and i did the recipe but did 5 gallon with the same grain bill. went from 6 gallons preboil to 5 gallon my og was .0172 i used safbrew s-33 yeast. i add 8 oz of cocoa powder and 1lb of lactose to it...

They would be aroma hops to me. I don't filter my wort when it goes into the fermentor so I would just add them to fermentor to dry hop the beer. Which would do the same thing . But also at flame out they still will be heated till you start to cool down the wort. So they will be releasing the...

I say if you have all that and a capper, bottling bucket and a hydrometer. Then you should be good for a batch. Also temp strips for your fermentor would be good.

St. Pattys day all the bar server green beer it's just adding a few drops of food coloring. I'm no sure what's in it but if you want blue beer do it when you bottle or keg and it should work.

i think all will be good it looks fine and smell fine so i'll just let it sit for the 2 weeks and then bottle it. thanks for all the help if you have have anything else to add let me know

This is my 4th batch and yah it was probley a bad mix of water and wort thanks for the help I'll check it again. should I again more fermentable to the 2nd to start another ferment to see if can get every thing fermented out?

my notes say 1.016 so i dont think i wrote it down wrong but i hope it works out

no it was 1.016 that i have written down but let hope all is good, the water probley didnt help any