Recent content by Brewbelly

How did it all go? If you still need some help: http://***********/component/resource/article/511-countertop-partial-mashing This is the technique I do. You can use any cooler. If it's too big, it's alright. You might lose more temps though. Just wrap it as everyone says. The heating pad...

thanks for all the help. Looking at the Krausen now, it appears more regular. it has the more classic "foaming" look instead of that milky film. I'm also getting large amounts of sulfurous odors. I've read that Wyeast: # 1010 American Wheat does that. I'm feeling better about it all.

I pitched the yeast 20 hours ago. Brewed last night.

Am I infected? if so.. with What? The Krausen looks different this time. There is an infectious-looking milky film over everything. And many of the bubbles just stay inflated, not popping. The fermentation is quite vigorous as usual. Sorry for the bad pictures. It is dark in the room with no...

I just had Sierra Nevada Summerfest the other day. It tasted a lot like a Munich Helles. Give that a whirl.

For a 5 gallon batch, should I change the grainbill at all? I would assume that normally, the answer is yes. So the real question is more as follows: I'd rather have a higher ABV, could I just do a 5 gallon batch with the same grain bill to raise the OG, or would it change the beer too much...

thanks for the help. Hopefully the add-ins will make the underwhelming become welcomed.

will I need to sanitize the add-ins before dropping them in the keg

I just brewed a Belgian Wit. The Recipe called for adding the normal amounts of orange peel/coriander blah blah balh during boil of course. The recipe also said to add a little more about 1/2 ounce of coriander and orange peel during secondary. I taste tested (during hydrometer reading) the...

I usually just take two readings. Pre-fermentation.. then post-fermentation after all the bubbling has slowed to about 1/min.

I use the hydrometer. Yes. I also want as much finished product/beer as possible. Yes I have noticed many people take several Hydrometer readings 2-3 days in a row looking for the "finished fermenting" thing. So.. this leads me to my topic: If I take a reading before primary and then 3...

diothelyne glycol is what i believe is used.

water is better. Commercial auto coolant has properties that will keep iit from getting extremely hot. We are talking way above 150-200. Water woulld work just the same from the faucet. So coolant would just be a bad idea, it would be messy, cost more, and provide nothing extra

most all witbier recipes use Bitter orange peel, not sweet. Also the bitter vs sweet is type of orange. They both have just the zest really. Sweet is from just any normal orange you'd buy at the grocery store. The latter is from Curacao orange

Has anyone tried the Diable Blanche, by (Mark Richmond), recipe in the Brewmaster's Bible? Recipe: Yeast: Wyeast 3944 Belgian White Beer yeast Batch Size (Gallons): 5.5 Original Gravity: 1.046 Final Gravity: 1.012 Boiling Time (Minutes): 90 Primary Fermentation (# of Days & Temp): 7...