Recent content by BrewMonster

Greeting Brewlings. I'm looking at brewing a pumpkin ale for a football party (GO SAINTS) oct 5 and the fantasy crew has agreed upon a pumpkin ale. Last year at Lexington Avenue Brewery they had a pumpkin stout that was to die for and I want to create something similar but not a stout. I'm...

for christmas my supportive wife bought me a kegging system and our roommates gave me their old mini fridge :rockin:. i now have draft beer! the only problem is I chipped away the ice from the freezer and took off all the plastic covering so it is exposed to cool better. it cooled too much, I...

So I pitched my yeast, Belgian andenes. Yeast and wort were about 65 degrees and within 3 hours the airlock is going crazy. Same time the next day its near dead. It was at about 72 degrees, its a Belgian stout, and then just dropped. It's now at 65 and not moving, even with a coat on...

So I've been brewing for a while but have had problems getting or understanding how to read and calculate this. I'll try to post a pic but it looks like my reading is riht under 1.050 am I reading this right? And of so, when I'm finished I will take another reading and subtract the previous...

Do you think it would matter if I used a whole vial of yeast in a smaller batch? More yeast eating less sugar?

This last Sunday night I tried the brew in a bag method. 6lbs 2-row .5 Munich .5 crystal 40 2oz simcoe 3-3.5 gallon batch San Diego ale yeast by WL. Wednesday I racked to a secondary b.c the the head was starting to decrease and was almost gone, the airlock was pretty slow. Wondering if I...

I'm brewing a amber holiday ale. Still using extract, its easier in our small apartment. My question is how do I know when to add different ingredients and have them come out at different intervals of the beer? Say I want hazelnut as aroma and not qs much for flavor and I wanted cherry...

Awesome. I thouht aerating the wort was a bad thing, and the paint strainer is a great ideal. Thanks for the knowledge guys.

I've read that bagging pellet hops cuts down on aroma and ibus. I'm wondering if I can boil my hops at the specified times and then strain them before racking to primary? As far as I've read the resins and anything to do with flavor are aquired during the boil and afterward they are not...

That's amazing, I just used that yeast and I thouht it peaked at about 7%. When you add two different kinds of strains does the latter take over after the firat is finished? Just wondering bc I mixed a abby ale yeast with an English ale yeast and it didnt turn out how i thouht it would.

That's amazing, I just used that yeast and I thouht it peaked at about 7%. When you add two different kinds of strains does the latter take over after the firat is finished? Just wondering bc I mixed a abby ale yeast with an English ale yeast and it didnt turn out how i thouht it would.

I cant wit to hear about this. My old roommate and i made a milk stout with toasted French oak chips and burbon last winter it was amazing! People in the neighborhood would come knock on the door asking of they could buy six packs from us.

I have been told since I started (a little over a year now) to never just pour the wort into the fermenter, that the wort being exposed to so much air would some how mess with the flavor...then again, maybe I should look further into the history of brewing. Maybe that was normal at one point.

I just, hopefully, brewed a Belgian esb. I had: 6lbs northern dark lme 1 lb amber dme 1oz brewers gold hop Another oz of very low acid hop 1/4 cup maltodextrin And used .6 crystal 200, .1 choc malt, .4 biscuit grain And a small splash of almond extract for fun. Now i used white labs English...