Recent content by 01Ryan10

No gluten sensitivity at all. With my next batch, I was going to ferment for 4 weeks instead of ferment 7-10 days and move to secondary for 10 more, but I know that's a whole other topic. From what I've read though...fermenting for 25+ days allows the yeast to "clean up" and let everything...

I'm on my 2nd batch of beer and I noticed that I have a lot more foul gas/poop and unsettled stomach the next morning after drinking perhaps 40ozs of 7% IPA of my homebrew. I try my best not to disturb and pour out the yeast cake on the bottom of the bottles, but I'm sure there is still some in...

A couple things that come to mind that you can do... * Hose down your deck before and during flame on * Put steel plate underneath burner I'd say mitigate the risk and do it in the driveway though.

Ok...thanks for the replies.

When brewing a beer for competition, do you take a recipe from here and submit? Do you tweak it a little to "make it your own?" I'm not sure of the etiquette, since I just started brewing, but I'm assuming the approach of plagiarism if you copy a recipe from the internet and submit it as...

I brewed this as my first All-Grain batch and 2nd batch ever. 1.055 Preboil 1.062 OG Took me about 2 hours to cool the wort.

IC in bucket of ice water connected to CounterFlow Chiller. Cools 6 gallons of Wort in roughly 10 mins. My buddy did this yesterday in 104 degree ambient weather.

Thanks for the feedback, but I just decided to pop my All Grain cherry with this recipe. Going to brew it a week from tomorrow.

Have any of you used some left over Wort to make popsicles with?

Wait...you don't steep the Munich, or did you post this if you cannot get Munich?

Couple of noob questions, as this will be my second batch of brew... 1. Are all of the grains steeped? How long, 30 mins? 1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 % 0.50 lb Carafoam (2.0 SRM) Grain 5.9 % 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 % 0.50 lb...