Recent content by AxDxMx

Sounds like a plan!

I had actually read that, but it didn't say anything specifically about just dumping fresh wort into the already used fermenter, so I was mainly wondering if there was any reason not to. Guess the best way is to just do it and find out, but the time lag is a big deterrent to that kind of...

I have an oud bruin in my fermenter right now that smells incredible. It's been there since January 2014 and the original yeast was the Wyeast Roselare smack pack with dregs from a RR Consecration. Haven't actually tasted it for a few months, but I'm looking to bottle soon. I was wondering if...

Great idea Banshee, I should keep some on hand in the future for that. wftDean, I like your idea too, but without the hydrometer, I can't really estimate. I mean I was shooting for around 1.068. What if I only lost a small amount to boilover (I was using a 10 gallon kettle with probably...

So I was making a SMaSH brew and didn't realize my hydrometer was broken until well after it was too late to stop brewing. So I have no way of knowing what the gravity was when I was done. To make matters worse, I decided to brew 2 beers today and was mashing in on the second one while boiling...

Hurray for free stuff!

in

You know you're a homebrewer when you bore your friends with the process of making beer, instead of just drinking it with them.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

.

I've got a couple beers currently bottle conditioning that had roughly the same problem. They tasted a little sweet, and finished at 1.020 and 1.018. For my next batches I'm switching up on yeasts, and using a couple liquid smack packs. If that doesn't do any better, maybe I'll just break...

240 minute IPA 30-40% ABV 150 IBUs

Prizes!!!

Thanks Clann, but I actually wanted to make sure that the yeast were good, as the packet was past it's expiration date. Will do unionrdr. Thanks.

Before you ask, I would RDWHAHB, but none of my batches have turned out. So I have real reason to worry, but I'm optimistic anyway. :) My sanitation on this one was extremely thorough, so I'm not worried about it from that standpoint, but it's been fermenting in the lower 60s for roughly 7.5...