Recent content by Beer-Dude

And this one- Speakeasy Ales & Lagers is happy to announce that the company’s brewing equipment and beer brands have been purchased by Hunters Point Brewery, a new company founded by Ces Butner, former owner of Horizon Beverage Company in Oakland, CA. Beers by Speakeasy Ales & Lagers will...

Well, after all the weirdness regarding my "4 Hour Ferment", months later beer has carbonated up just fine, pours smooth with a nice head and tastes very very good! I will have to brew it again, -Correctly- and than do a taste comparison. Very happy with the results ! Many thanks to one and all...

My original gravity was 1.050, at the 24 hr mark its now 1.030 which I believe to be 2.6%. Flavor profile is intact, no off flavors to raise any red flags. I will let it ride and see how it plays out.

My initial gravity reading was 1.050, I took a reading today (48 hr mark) and am at 1.030. Sampled the wort and the flavor profile is definitely intact and I taste no off flavors that would raise any red flags--I was actually surprised-- I will take another reading at the 1 week mark to see if...

Yea, I did gather that part of the recipe was flawed.....even with my short amount of brewing experience. I even am aware of pitching temps. just for some reason I missed my mark on this one. (egg/beer on face) I'm hanging.......now I have to see if I can salvage this 5g stout-

I added cool top water to the wort first, did a quick stir and then watched the temp until it hit 80, then pitched yeast. Yes, I did not agree with any of the other information in the recipe regarding bottling or kegging, finding it rather strange. I apparently missed my mark with pitching at...

Yeast was pitched into 80 degree wort per recipe. Temp on fermenting bucket shows 78. Thank you for your replies- I understand your points regarding "activity"-noted! I will let it sit for a couple of weeks, then take a gravity reading.

Greetings, happy to beer here! Followed the "Danny Boy Irish stout" recipe from beerrecipes.org added Black patent malt and used WLP004 Irish Ale Yeast. 12 hours after pitching yeast, major activity, filling fermenting bucket head space, blowing the airlock, forcing me to add a blow off set...