Recent content by bloom_brewer

Thank you for the info on sugars. Since I have the candi sugar I'll use it this time but know for the future. Appreciate all the responses!

I guess what I wanted to know was if the hops included in the kit would be too much bitterness to feature the yeast in a belgian style ipa. I might just follow the hop schedule suggested including dry hopping. I thought the belgian candi sugar was a little different than standard sugar cause...

I have an IPA kit (M-80) from morebeer that I have done in the past with really great results. This time I am going to use this kit as a starter for a Belgian IPA. The hops included (pellet) and hoping schedule are as follows. 2oz. Columbus @ 60 1oz. Simcoe @ 30 2oz. Columbus @ 1 1oz...

They really didnt provide many restrictions or details aside from bringing the beer to judge in 6 weeks. I am guessing the Brett would need longer to finish than the time limit. I think it is more for the sake of getting local people involved more with brewing. Winner gets to brew a beer...

A local brewery is doing a home brew competition for craft beer week. I think this is a really cool idea but I have some questions regarding the options for fermentation/secondary, etc. Here is what is being provided: Base Recipe: OG 1.050-52; 33 IBU; 7 SRM Malt Bill 61% Pils 17%...

One thing you can do is stir the bottling bucket every couple of beers bottles to keep the sugar mixed in correctly. No one else has commented on this yet but is it common to mix in a packet of yeast at bottling? I'd think that might have something to do with the random carbonation from...

thanks, that was what i was leaning towards as well. i will take your advice this time and probably wouldnt have been in this situation had i listened to you the first time. haha. still working on getting a fridge/stc-1000 for correct temps. reading about d-47 over 70* had me err to...

thanks i think i am going to re-pitch. out of those three yeasts would you use the safale? even if i can get it down to around 1.020 id be OK. there was 3 lbs of specialty grains (2lb vienna and 1lb carapils) so i am guessing this beer wouldnt get down to anywhere near 1.00 anyway. any...

so i ended up leaving this wort in primary in my basement for a week at the colder temps. i wrapped the fermenter with a thermal blanket to hopefully keep some of the temps of the fermentation inside the carboy. even with fermcap it clogged the airlock twice so i switched to a blowoff. for the...

Maybe try soaking for a day or two with pbw or oxyclean then sanitize before using again. Sent from my iPhone using Home Brew

founders porter sculpin IPA saison dupont

I always used to use blowoffs after my first encounter with T-58. Last few beers I did I have used 5 drops of fermcap and an airlock. Might want to look into fermcap to keep the foam down if you are worried about clogged airlocks.

I brewed a braggot last night (6lbs DME, 10 lbs pure honey) and the recipe called for pitching 10 grams of D-47. I bought 2 8gram packets and ended up re-hydrating both and pitching 16 grams. I have two questions. 1. Fermentation temp - I dont have a fridge yet for good temps so I have two...

ive never done a saison yet but everything ive been reading (of course will depend on yeast requirements) says to ferment them on the warm side and let the temp raise a degree or so with each day in primary.