Recent content by Bk2X

Did you do this method yet? Results?

I do the no chill method every brew now since it makes my brew day shorter. Typically go about 20 hours before pitching yeast. I like the method because I can guarantee the perfect pitching temperature. I just move my kettle with lid on to my fermenting fridge. I recently did a super...

Ive moved to spring water from tap / distilled and really enjoy the results.

I think it will be just fine. I did an experiment to try and get the high and low off flavors with that yeast and used ambient temps of 62 and 68. Both brews came out tasting the exact same.

64 - 65 actual temp or ambient temp? If ambient, you can expect 5 to 10f higher in the vessel which might cause that particular yeast to produce the banana flavor.

I definitely think he is pitching yeast at too high a temp. I spent 2 years and 20 batches of extract trying to figure out the same situation he is describing. I even bought a fridge and digital temp controller to monitor actual ferm temps and it turned out my prob was pitching yeast at around...

Feel like I am in the same boat as the OP. However, is there anything to be concerned about by just jumping into all-grain? The partial mash and BIAB seem too similar to steeping grains then adding extract which still makes me feel like I have a limit on calling it my beer. The LHBS does a...

So I sat the BK in my fridge that was set to 65F. What I forgot to do was tape the probe from the thermostat to the kettle. The fridge spiked to 115 F pretty quick but got down to 65 ambient temp by morning. However, 16 hrs later the BK was reading 78 F with the fridge not running and that is...

About to start a brew and instead of cooling to ~70f immediately after boil I am going to place the wort in my temp. controlled fridge at 65f. I am uncertain if it would be better to transfer from kettle to conical immediately after boil or just place the kettle in the fridge. Will the...

I have read this quite often that you can leave your beer in primary for quite a while after reaching FG. However, I was at a local pub not long ago and asking their main brewer about some of the processes as I was trying to diagnose an off flavor I was having and one of my questions was how...

I am kegging. My conical has a side spout to run fluid hose to bottom of keg and fill. I would imagine some floaties could come off the trub just based on the fluid movement but surely the taste wouldn't last long. I've had some set for 5 months to see if it faded with time and no luck. I...

Recipe Type: Extract Yeast: Danstar Munich Yeast Starter: Rehydrate Batch Size (Gallons): 5 gal Original Gravity: 1.045 Final Gravity: 1.011 IBU: 14 Boiling Time (Minutes): 60 Color: 4 Primary Fermentation (# of Days & Temp): 10 days @ 68f 5 lbs. Briess Bavarian wheat DME 8 oz. Carahell 1 oz...

Typically use Ozarka drinking water, then moved to distilled water as I read a lot on here about how extracts already have minerals necessary. I have also used tap water and this most recent batch is Spring water but still fermenting so the jury still out on this one. According to the mrmalty...

I have been trying brewing for a few years off and on now and have never been pleased with the final result. So far all brews have been extract based on very simple recipes from this site so I can play with variables. I always have the same harsh taste and a while ago I took a bottle to my...

Odd I was under the impression it was because Guiness had Nitrogen and the Harp was CO2 that caused the separation. So it just has to be stout and pale?