So I brewed the extract version this past Monday (Memorial Day). I am leaving town next week on Wednesday and worried about 2 things.
If its not ready - if my gravity readings aren't the same on tuesday/wednesday then the beer has to sit for a total of 21 days. Is that ok in the primary? or...
I'm loving the idea of this beer for my first beer but myself and the people who will be consuming this beer are total hopheads. Would doubling all hop additions be too much or should I just add something like 50% more near the end of the boil?
Hey, I'm looking into my first solo brew this weekend and am looking for an easy solid pale ale. The majority of the recipes I come across mention some grain and just say "steep" by it.
What temp and for how long do I do this for? Is this just steeped in my pre-boil volume, as in, I just...
Hello All,
I am getting all my equipment in order for my first solo brew. I have a 20 gallon pot (going to start with 5gallon extract and move into 10/15gallon BIAB) and I bought 50ft of copper to make an immersion chiller. I didn't happen to have my pot when I bent my copper so I just used...
Hello All,
I have decided that I am going to go with the BIAB method for homebrewing. I would like to be able to go up to 10 gallon batches but I'm not sure how this translates to kettle size for the grain + water. It seems like a 10 gallon kettle is needed for a 5 gallon brew, so is it safe...
Nothing yet, we have just let it sit for now. I don't think we are going to try enzyme approach. I think we are just going to let it sit for a few more months, oak it for a few weeks and bottle it. If it's sweet, it's sweet given that it's at ~11% alcohol.
Recipe: http://hopville.com/recipe/958719/american-barleywine-recipes/barleywine-work-sane-version
Process: I'll have to get the notes from my friend on mash temps.
We brewed a barley wine on 11/19/2011 and the OG was 1.131. After using Safale US-05 Dry Yeast, and then pitching champagne yeast 2 months later, we are still at 1.054 and it hasn't moved in about a month.
We've tried swirling the yeast a bit as well as warming it up. We've tasted it and...
judging by what you say, yes. all the grains into a bag, boil for time it says.
Is this the recipe you have?
http://www.brewersbestkits.com/pdf/1025%20Whisky%20Barrel%20Stout.pdf
http://i.imgur.com/6JxnJ.jpg
Worried this breakfast stout might be infected. It's almost a month in the primary. Friend thinks it may be a brett infection. Any thoughts?