Recent content by AjiLemon

I think I'm going to let it sit in secondary for 5 or 6 months before I add the oak and bourbon (and much later, the hops). I just feel like I need to let it sit for longer.

Union, it's good to know that the temp strip on the outside of my bucket is fairly accurate. Thanks for that. :tank: Jim, I think I'll leave I for 2 weeks, even though I REALLY want to dry hop it now and drink it immediately! CUrchin, there was definitely no suck back. I've never seen a...

Thanks for the peace of mind, guys. I'm glad that it's not totally screwed up! :ban:

I'm just shocked at how fast it fermented because the directions said it should take 1-2 weeks

I'm not sure what the internal temperature was, however, the temp strip thing I have stuck to the outside of my bucket said 70 degrees, which was about 10 degrees warmer than the ambient temperature of my apartment. My pitch temp was ~64 degrees

I'm not sure if Homebrew stores in the united states will ship overseas, or how expensive it would be if they did. However, Midwestsupplies.com has lactic acid, and I'm sure every other homebrew store you check out online will too. Can you find one in Madrid?

Hello, So, I got really excited about a hoppy black ale I was making (the gunflint trail black IPA kit from Midwest). I made my first yeast starter with Wyeast Headwaters ale from Midwest supplies, and stepped it up. :ban: The SG of the beer was supposed to be 1.068, it ended up being...

I'm very excited about this! Thankfully It is in a glass carboy, but it's not filled to the neck. There's maybe 2 beers worth of air space between the beer and the Airlock. Maybe I'll only dry hop for 7 days. :mug:

Awesome! I didn't know that I could leave the cubes in that long, but I guess they're not chips, which helps. Thank you for your thoughts! There's about 1/4-1/2 inch yeast in the bottom of my secondary, is it ok to leave the beer in secondary that long with all the yeast in the bottom?

Hey, I convinced my girlfriend who likes beer that instead of exchanging gifts for our birthdays this year that we should get a starter kit and make some beer... And that started my brew addiction. We've (I've) made/started 3 batches so far, all extract brews from Midwest: German bock...

Hello beer gurus, I just finished fermenting my first extract barleywine. It's an American barleywine with OG:1.099 and FG:1.015. I have no idea how I got such great attenuation, maybe it was the bee pollen I put in as a yeast nutrient and the honey I added. Anyways, I would like to soak...