Recent content by beerbaker

At 30c you probably killed a lot of yeast right away. So it likely didn't ferment very well. That would explain why it is syrupy and not carb'ing. (Though 10 days isn't long enough to fully carb a big beer) Also 2 hours in the fridge isn't enough, it should be at least 2 days. (I often start...

I recently did a Maris Otter / Citra SMaSH that was awesome. And I've done an all cascade IPA, and most recently a Cascade / Citra (bittered with warrior) IPA. Also turned out awesome. Last year I did 2 all Cascade pale ales. Clearly these are my favorite hops. I like piney, and I like tropical...

I found this chart on here when I started brewing. https://www.homebrewtalk.com/showthread.php?t=290467 I mix in a 1L measuring cup and a 1L spray bottle and I measure using a syringe. (well, I did, Starsan will destroy the seal in the syringes after a while). I found it way less wasteful...

The fermentation cooler bag I ordered on Amazon arrived today. I got hosed hard on the shipping, impulse buy etc etc. It has lots of good reviews, so I'm excited to try it. I live in an apartment, and I've already taken up enough space with homebrew odds and ends. No room for a fermentation...

I do this too, I stopped worrying about sucking trub early on. I siphon until the line is cloudy and let it settle during carb / chill. I do 2.5gal all grain, dump the whole boil kettle contents into the fermenter and want to get every last drop I can get when bottling.

10lbs of Maris Otter and 5oz of Citra. A couple of 2.5 gal SMaSH brew days coming up.

I like Shipyard Monkey Fist, but I didn't enjoy the Shipyard XXXX IPA at all really. BUT, Rogue's Brutal IPA might be the worst one I've had. (Even though I spent $19 on a bottle of it in a restaurant.. twice...). Green Flash West Coast IPA was one of my fav's but I can't get it locally anymore.

Keep the Maris Otter. It's delicious. Along with the maris otter I used a small amount of crystal 120, brown malt, and aromatic malt. (I see lots of recipes that use Special B, but I couldn't get my hands on any at the time). I also used EKG for all of my hop additions. And Wyeast 1968 London...

I'm in! Me, me, me, meeeeeeeee. I never win anything.

I've only done two fruit beers, both strawberry. For the first I used frozen halved berries, they floated on top and the beer below cleared fine. for the second I pureed the berries. They floated on top and a bunch collected at the bottom. Both beers I racked onto the berries in secondary, and...

It is likely done fermenting, but the only way to tell is to check with a hydrometer. Bubbles in the airlock are not an indication of fermentation. It's likely just CO2 coming out of the beer. It's hard to leave it alone... but leave it alone. Leave it for another week or two.

That's what I'm thinking.. my concern is that I'll make the starter, and still manage to under pitch (that'd just be my luck) if I eye ball it. This is all hypothetical right now. I only do 2.5gal all grain BIAB. I got away with just pitching a Wyeast 1056 last time without a starter (under...

If yeast calculator calculations tell me I only need a half litre starter, can I use 2oz of DME, and 2 cups of water, and a whole pack of Wyeast yeast? or do I have to make it as a 1L starter, and only pitch about half?

I steal enough beer with my sanitized thief, then drop my sanitized hydrometer into the thief. Then I put most of the beer back into the fermenter (glass carboy, or 3gal better bottle), and put the last bit in a glass to sample. I have a test jar for the hydrometer, but it's just one more step...

Leave it alone for another week. My Honey brown was cloudy at 3 weeks, and crystal clear after 28 days. It's worth the wait.