Recent content by bhegarty

Got It. Thanks, time to find the chart in How to Brew.

Yankeehillbrewer, Thanks for the response. How did you arrive at those numbers? Thanks Again

I brewed Bier Muncher's Centennial Blonde yesterday (see recipe below) and I used the brewhouse efficiency calculator at Brewer's Friend, home brewing resources to calculate my efficiency. I mashed for 70 minutes at 150 degrees and batch sparged at 165 and 170 with a 20 minute rest after...

Just fired up the Camp Chef for this one now that we have a break in the rain in Nor Cal. Looking forward to this one.

I dryed the stopper and the tip of the carboy with a clean paper towel and it was much more difficult to get the stopper in. This will probably do the trick. Thank You

Yes, I took a hydro reading and it was at 1.01 for the past 4 days. The stopper was wet with star san originally and it has been about 3 hours since racking to secondary. I think you are right that it is probably wet on the neck of the carboy or the stopper is still wet. Not fun walking...

This is my second batch and I just racked to my secondary after 3 weeks in the primary. The airlock is not clogged and the #7 stopper keeps popping off of the 5.5 gallon glass carboy. Is this not the right size stopper? It seemed to work fine on the first batch. any suggestions?

thanks, i'll try one in a few more days.

My first batch has been in 22oz bottles for 18 days. What is the typical length of time for conditioning in this size bottle? I don't see any yeast in the bottom of the bottles and I'm getting kind of anxious for a taste but i'm thinking 22's may take longer to condition.

Do any of you suggest skimming the threads that are floating around like egg drop soup out of the wort, or does it not matter?

How do you know if you have had a good one? Thanks from Noobville....

I did my first full boil two weeks ago. Took about 45 minutes to cool the wort to pitching temp using an ice bath. I bought a wort chiller the very next day.

and if so , how long is it and how do you store it?

Is a new lid an immediate need tonight? Or is completion of the 2 week primary fermentation going to be OK with the current lid?

So I just came in from work and there is krausen slowly leaking out from under the lid. I guess the lid doesn't seal properly after all and I need a new one.