Recent content by brew2you

The all grain batch I understand not being exactly right. It's a learning process. The real question is on the extract brews. Most of them are Brewers Best kits, so I know the recipes are correct. On the others I use their recipe but buy my ingredients seperate. That's what leads me to believe...

The 3.5 gal was with the extract brews. I boil that then top off to 5 gal. I haven't checked my thermometer calibration tho. Are you thinking I'm steeping the grains at too low of a temp?

I have been brewing for awhile now. I'm on batch #47 and things are starting to get worse. I just got my all grain system up and running and have made one beer with it. The rest have all been extract with specialty grains and most have been kits. My first 30+ batches were excellent (minus a few...

The beer had been in the fermenter for 32 days. I don't believe I rushed it. The gravity didn't change for 3 different readings. I didn't cold crash it. However, I also didn't cool my sugar water down. It cooled for a few minutes but I didn't chill it with ice. I actually didn't know I should be...

Bottles are washed then soaked for 15 minutes in 1step right before bottling. The beer was bottled at 76* f. Pulled beer from carboy and put into bottling bucket. I then added 5oz of priming sugar mixed with 2 cups of water. I stirred this in well and then proceeded to bottle. I have put some in...

I brewed an Irish Stout. My OG was 1.050 and my FG was 1.014. I used 5oz priming sugar mixed into my bottling bucket. I came up with 50 12oz bottles. My bottles are stored in the basement at 70 degrees. When I bring them up and they warm up a bit they explode. Also, if I move them straight to...

Great! Thanks for the responses. I'll be back in town tomorrow night, I guess I know what I'll be doing. I'm still confused on the volumes in the charts, but I'll keep reading tonight at work about those. Once again, thanks for the help. I can't wait to have beer on tap and not have to wash bottles.

Hey again, So I have taken the step and bought a keg setup and have it mounted in my refrigerator. That was the easy part. I have been reading on here for awhile about kegging and I get more confused each day. I have 2 beers ready to be kegged, an Irish Stout and an American Amber. The fridge...

I would re-think the habenero in each bottle. I used a whole one in a 5 gallon batch and you can really taste it with a decent amount of heat. Maybe next time you're bottling drop one in just one bottle. That way you're only wasting one bottle.

I just did a chili beer. In a five gallon batch there was four different types of peppers. I used 1 whole habanero in the fermenter and you could definitely taste it. It puts a zing on the tongue and I like hot stuff. I would really be careful with those. Great flavor addition but I could see...

I made a chili beer using 4 different types of peppers. Two of which I boiled and the other two types I threw into the fermenter. Before putting them in I soaked them in vodka for 20 minutes. The beer turned out great, so I guess it sterilized them.

Thanks for the responses.

Quick question. What is the difference between 60L and 80L Crystal Malt. I have two different recipes for the same beer. One calls for 8oz of 60L while the other calls for 1# of 80L. I have 40L Crystal. Can I make this beer and how much Grain should I use?

I'm brewing an American Ale today, A Cervesa XX tomorrow morning and then a Chili Beer. A little nervous about the Chili Beer. Going off the advise I received on here. Should be a good weekend no matter what, right?

I'm building this jig this weekend. Looks simple enough.