Recent content by bobovski

Okay, now that peach seconds are starting to become available at the farmer's market, I'm ready to celebrate batch 15 by making a peach beer. A few questions: 1. It seems to me that a lightly hopped wheat would be perfect for this. Since my house is hot, my primary gets a bit warmer than most...

Thanks for the replies! Two very good reasons for dry hopping in secondary...

Hi all. Tomorrow I'm brewing my first IPA and I'm going to dry hop it. Is it better/more advisable to add the hops in the primary or in the secondary? Thanks!

Thanks for all the suggestions. I'm gonna take the 'patience' advice and see how a bottle does next week. I think this batch will be called "Flat Amber".

Referring to my notes, I see that fermentation visibly began about 20 hours after I pitched the yeast. Took about 6 days for the SG to stabilize, after which I racked to secondary. Left in secondary about a week and a half and then bottled. The bottles are stored near my fermenting bucket...

So, my latest batch has been bottle conditioning for a couple weeks and hasn't appreciably carbonated. I'm wondering if there's anything I can do to fix this. I sure hope so, because it really does taste fantastic, but could be sublime with a little co2 in it. My first batch was...

Is this the official "drunken hockey thread"? 'Cause we just won 10-2, were the underdogs, and I scored a goal. Oh, and I've been drinking. Beer and hockey is a perfect match, if it's beer after the game, I've let opposing team members lure me to the bars before games...that's a good strategy...

I wasn't laughing until his pen fell in. Now I can't stop.

Yah, I just bought a stout kit from FT for St. Paddy's...decent selection of kits, LMEs, DMEs and bags of whole grains. Heck, even their hardware selection isn't too shabby.

There's also Friar Tuck's in Savoy. They have a bit more variety than Leisure Time, and are cheaper (if you don't get the frequent customer discount at the hobby store). It's on Neil, right by the Savoy 16 Theater and the new Schnuck's. I think they just got a hop shipment, too.

Thanks for all the quick answers everyone. I'll stick with corn sugar for now, no longer in the wort as per DeathBrewer (My second batch is fermenting as I type this and has no added corn sugar).

Hey everyone! In a few days I'll be bottling my first batch and I have questions about priming the beer. Has anyone used molasses for this, and what were your results? Papazian mentions using molasses as a primer in his book, 1 cup per every 5 gallons, and I'm interested in experience with three...