Recent content by ab4uk74

Will do....Thanks!

I am brewing a Dead Guy Ale recipe that I got from the following link.... http://youcanbrewit.com/rogue-dead-guy-ale-extract-all-grain-recipe-clone I ordered all of the ingredients and after looking at the grain bill again it seems like there is a lot of sugar going into this beer...

Where?

I like no one but my Cats. Loved it when UK beat Kansas earlier this year. I got to gloat... A LOT!!! I am one of those fans though. A UK fan lives it and breathes it. It is hereditary. I hate Loserville, Duke and Tenn. Comes with the territory. You guys are tough and should be deep in...

Thanks a lot. I have figured out that the room I ferment in stays around 65-67 without any help so the Oatmeal Stout I bottled should be much better. After I brew my Irish Red I just got from NB I will try the Caribou Slobber again.

I was OK on my steeping temp. I put the grains in when I turned the burner on and took them out at 170 so they didn't boil. I am thinking my biggest problem is the fermentation temp. I am going to brew it again to test the difference. It is very drinkable, just not what I expected a Moose...

Sorry to disappoint you. Although I live in Kansas now, I grew up in Kentucky and will forever bleed blue. GO CATS!!! Nice game though.

Here are some of the issues I had while brewing. It was bottled on January 7. The yeast I used was Danstar Windsor Ale. 1. Water boils at 212 F but I could only get my water with specialty grains up to 207 F. It was steaming but not boiling when I added the first round of hops. When that...

What would make a Caribou Slobber taste like I chewed up aspirin and swallowed it? The first taste is good but the finish is very bitter.

Thanks I will be trying this one for sure.

I am also a new brewer but experienced this same thing. I would open the lid and see if the surface of the beer still has bubbles on it. I have read many times that airlocks are not the best indicator of whether you still have fermentation happening. When you have the lid off checking for...

Do you mean if the expected OG is above a certain number then a starter should be used? What would that number be and when would you pitch the starter?

How do you determine that the beer you are going to brew needs a yeast starter rather than just pitching dry yeast into the fermenter?

I am new to brewing. (My second batch is in the primary). I would like to try to brew a Double Black IPA along the lines of Odell's Mountain Standard. I know enough about brewing to know there is a lot I don't know know so I like to do my research and have everything in order in my head before...

Awesome! Thanks guys.