Recent content by Blues4Brews

So you really think adding a beano tab or two will take a 1.031 all the way down to a 1.000 when in the secondary? I am kegging so I'm not worried about carbonation. The beer is way too sweet to serve right now, so it sounds like its more of timing game (or gamble).

Adding water is a decent option, especially for the type of beer, it's not like I'd be diluting a Stout:) I will be kegging the beer so I don't need to worry about bottle bombs. The beer is also already in the secondary which lead me to believe if I tried it, the reaction would be slow and...

Hadal, I'm failing to understand your point. The beer is not drinkable in this stage. It is way too sweet to consider serving. So I'm going to do something. Beano seems like a legitimate option, unless you have another one to offer. Thank you for the reply.

I brewed a Helles all grain about a month ago and my mashtun cooler warped during the mash. It didn't get a good seal on the lid and I lost 40 degrees over the hour mash because I was paying more attention to the beer in my hand than the brew.......nuff said. The result was a bunch of...

My next recipe will be identicle ingredients with that strategy added. Thanks you. My beer is missing the alcohol, whats the point;) Sent from my SCH-I545 using Home Brew mobile app

Hey Friends, appreciate all the advice. I ended up at a .018 final gravity with a really huge body. No extra yeast pitched, I just took the keg out from the cooler and left it for 8 days. Yeast woke back up and finished the job. Not as low FG as I would have liked but definitely better than...

BigFloyd - I kept it in the primary when I dropped temp. This is a practice I see many commercial brewers doing, in fact I attempted to mimic the Anderson Walker time schedule with this batch. Also, I did not repitch yeast. Sent from my SCH-I545 using Home Brew mobile app

Gil - I'm trying that now. The keg has been out of the cooler since Friday. I lift the blow valve once each evening and so far its putting out gas so I suppose the yeast is back at work. Had to buy a 12 pack to make through the week though. Thanks for the tip, I'll update with the the new...

Thank you for the reply! This is an all grain batch. It had 8 days in primary at 70 degrees. The airlock slowed to a burb every two to three minutes. I used a yeast starter with a Wyeast Smack Pack. Then in my cooler at 35 degrees for another 10 days for conditioning.

Hey Friends, Here's the deal, I made a double IPA with a 1.067 OG and then I was so confident that it was done after 3 weeks, I kegged it. I took the final gravity and was still at 1.025. Not low enough to be happy with it. Here is my question, I have 30 lbs of co2 pressure on it right...

Well I used my garage closet for both actually. I new that the fermentation needed to be about 45-50 degrees, and your right it made a very clean and clear beer. I racked it into the secondary, gave it a diacetyl rest for 36 hours and back into the closet it went. I just wanted to make sure my...

That's great, thank you! At first I thought it was needed in the boil. Dodged a bullet on that one. Thanks again.

I am brewing my first IPA right now, literally:) The damn directions don't mention anything about the wood chips I have in front of me.

Nice, ok thanks fellas. I'm thinking of just leaving it alone until the temp raises to a level I'm not comfortable with. Doggon Sacramento winters. I appreciate the advice.

Ok, well since lagering is a choice, would it be better not to lager this batch and just start lagering when I have the gear to do so? This is a Light Pilsner and is currently stable and in the Secondary.