Recent content by awshucks5

Do you not need to sterilize the beans before putting them into the beer? I know you can soak/steep them in some sort of alcohol beforehand but is this necessary?

Hello fellow brewers. I just made a beer that used about 9 ounces of hops in the boil, all late addition hops, and I am wondering what everyone does to account for beer loss. It seems that the logical thing to do is add more water to account for that. I use Beersmith and I didn't even think...

Oh,I've done that before and my beer turned out great!

I would be weary of a meat thermometer. I would highly suggest a thermometer that has graduations for every 2 degrees

Thanks guys. I will just dry hop with Citra then. I have been researching on when to dry hop and also for how long. Beersmith is telling me to dry hop today, and I brewed on Monday. I would say that fermentation is done, based on my readings and the attenuation percentage. Does anyone dry...

I know that brewing beer is all about your personal taste. However, if I dry-hop this beer, I may ruin a perfectly good thing. I have a great IPA in the fermenter at 72F and it smells amazing. 1 oz Centennial (60 min) 1 oz Centennial (15min) 0.5 oz Citra (15 min) 1.5 oz Citra (1 min) I...

I currently have a Belgian Wit in my primary. I brewed it on Sunday and am expecting the fermentation to be done by the end of this week. I will check the gravity everyday starting tomorrow. I want to brew another beer on Saturday. Here is my question. The Belgian Wit is currently taking up...

I was planning on using priming sugar, I was wondering if there would be enough active yeast left after cold crashing for two days

I was told to crash at 32. Crashing a bit higher makes sense though. Is it pretty much guaranteed that 32f will kill my yeast!

If I crash my Belgian to 32F for a couple of days can I still use priming sugar or should I use fresh yeast during bottling? I am wondering if that cold of a temp will kill my yeasts. Wyesat1214 and WLP575

I would be careful using that much Star San in your bucket for blow off. I learned the hard way and now I use about 8-16 oz in a cup. The reason being is that one time I went downstairs to find that somehow (maybe due to temperature change) all of the sanitizer was sucked back up into the...

Sounds good. I have read that some Belgian ales can go as high as the mid-80's. I am having trouble finding where raising the temperature that high will be good or detrimental to my strong ale.

I am brewing a Belgian Strong Ale with two different yeasts. One is WLP575 and the other is Wyeast 1214. It's been fermenting at 72 degrees for about three days. I have read that if you increase the temperature you can dry out your beer, which I would like to do. What is the max temperature...

I have just started fermenting a Belgian Golden Strong Ale. I am controlling the temp at 72 deg. for primary. Does temp. control matter after fermentation is complete?