Recent content by bbriscoe

What will the freshness of the crush do ? Does it even matter?

1.09 OG and 1.022 FG. 5 oz priming sugar in the 5 gal batch at bottling, same as every batch I do. Bottles were at basement temps (probably 60) for the first couple weeks then I moved them to pantry near 70 for the past 4-5 weeks. The other variable is this is a bourbon aged beer. I soaked 3...

nah, I get plenty of head in the same glassware from every other batch and from store-bought beers. One of my batches is even way overcarbed -another imperial stout. I have to pour immediately into a liter stein then wait for it to settle down and pour into a pint to drink. That one was...

I did a Dragon's Milk stout clone - bottled in late February. 6-7 weeks later it still isn't fully carbed. There is basically no head when poured though there is some carb in the beer at this point. My question is - I bought and milled the grains several weeks before we got around to brewing...

I've never done one before, but I have a 21 lb i'd like to fry on Monday morning. It seems most fry kettles from Academy are 7.5 gallons and hold birds up to 18 pounds. I don't have one of those so I was planning to use my 10 gallon stainless steel brew kettle on a propane fryer base and I...

Not true in my case. Its been 8 months in bottles and the beer is still way too spicy. Next time I will leave the Anchos in for a day or two only.

I brewed a Golden Ale on Sunday and direct pitched it with a seasonal WYeast 3739 that I had picked up last Summer and kept in the fridge since. No activity whatsoever at 65 degrees house temp. I can't get any more 3739 so my plan is to either repitch it with Dual 1214's tonight, or buy...

Just tasted mine after 2 weeks on the coffee/nibs/chili vanilla. Chili is by far the strongest flavor - I only used the 3 dried anchos. And its a bit too spicy at this point. Should I try to pull the chilis out of the carboy early? How much will the chili flavor moderate after bottling?

What now??? You fill the hole in the market by opening your own LHBS and start making $$$

Should I be concerned that my gravity is over 1.04 when racking to secondary? Its been 15 days.

I brewed this Saturday, but I backed off the grain bill to 80%, aiming for a 4 G batch since I only have the 10G cooler mash tun. Then I increased the mash water to 1.25 Q/lb, or 27 Q for the 22 lb mash. For sparge water I also backed off to 80% of what was called for. I did add 1 lb LME to...

I've never had a problem when washing it right after transfer, but I used my only tube for an airlock and after a few days the crud was hardened on the inside. Do you just throw away your tubing after airlocking with it? Or is there a way to clean?

That made me laugh - only because my MIL won't recycle anything until she has totally washed it with soap and water...

I'm not too worried about safety. Its a food grade spoon after all, just not heat tolerant. I've probably melted one in my chili before and still eaten it.

I just melted off a tiny bit of the end of a plastic (fake wooden) spoon in my boil. What will that do to my beer?