Recent content by AirRageous

More bitter. And there was not much hop residue in the fermenters anyway. I use hop bags and strain the wort as it comes out of the kettle.

This thing is stuck at 1.032 after 4 weeks in primary. I have roused the yeast and turned up the room heat to 72F. On sunday the 5th, I made a 1000ml starter with 1.030 wort and washed Irish Ale 1084 (same as used for the batch). I pitched it at high krausen. No activity until this morning...

Well, it's been in the bottles for 2 weeks. I chilled one from each batch and did a sampling. They both are carbonating well and have a nice head and lacing. The primary only is slightly more hoppy. That is the only difference I can see or taste. They both have the same clarity. Oh yeah ...

The ballooning community went through this process. Traditionally, the person (historically male) who is in charge of balloon launches at balloon rallies is call the "Balloonmeister". This term came from "Burgermeister". the title of a city mayor in Germany. As women got more involved they...

That is part of the new thinking. Keeping it primary longer nets clearer beer. That is what happened here.

Update: This has been going for 4 weeks now. The FG for BOTH batches has leveled out at 1.015. No difference! I did noticed that the one I left in primary is much clearer than the one I racked to secondary. Also, the primary only has slightly more hop bitterness and flavor. Both taste great...

OK, this has been fermenting for 11 days now at 67 F. The initial activity was ROBUST. Full krausen up to the blow off tube. It bubbled actively for 3 days before slowing down. On day 7 I still had a bubble every 10 seconds or so. The activity has all but stopped now so I checked the...

I recently tried to buy some Notty at my LHBS and he said there was a recall on it and he had sent his stock back and it had not been replaced yet. I just checked the Danstar website and there is nothing on there about a recall. I have used Notty quite a bit in the past with great results each...

:off: Revvy, that picture is just beautiful. I'm doing an experiment now. I have 10 gallons of Irish Red I brewed on Dec. 26. I racked 5 gallons to secondary after one week and left the other 5 gallons in primary. I will let them go for another week or two, then bottle condition until St...

Since the US military is no longer using it, we should adopt the rule, "Don't ask -- Don't tell". Just make sure you package them well as described above and send them on their merry way.

I just made this extract version yesterday. The 9# of LME seems like a lot. The cans come as 3.3# and I got 3 of them so that was 9.9#. My OG came out to 1.080!!!! The store did not have Nottingham so I made a starter from some washed Wyeast 1084 Irish Ale that I saved from my last Irish Red...

I made a blueberry beer for my SWMBO using flavor extract. The base beer was BM's Centennial Blonde. A very light colored beer. The extract was clear and she wanted the beer to have a blue tint. So I added some blue food coloring. It definitely turned the beer green.

Calder, while I appreciate your advice, don't make assumptions on how educated I am in the brewing arts and sciences and whether I have read this forum adequately. I see that you joined this forum in March of 2010. In that time I'm sure you have noticed that there are as many opinions on how...

Checked the SG yesterday (after one week). It is at 1.018 down from OG 1.046. I racked one 5 gals. into secondary and left the other 5 gals. in primary. I'm doing a test to see if they will taste different. BTW, it tastes really good right now.

Checked the SG yesterday. It is at 1.018 down from OG 1.046. So it looks like the little buggies have done their job OK. I racked one 5 gals. into secondary and left the other 5 gals. in primary. I'm doing a test to see if they will taste different. BTW, it taste really good right now.