Recent content by brunswickbrewer

Yea I know exactly which ones I didn't place the priming solution in...Looks like a trip to the store for more caps and carb tabs. Thanks

Well tonight I was bottling a stout that I had in the secondary for about 3 weeks. Everything was going pretty well, or so I thought, and had half my batch bottled when I realized oh yeah, I completely forgot to add the priming sugar. So I quickly made about a half batch of priming solution...

Ok, so let's say I decide I'm going to add some water to my beer ( I haven't yet, just hypothetical here). It seems from suggestions that I would want to boil the water or use distilled water. If I do boil the water, how important is it that I match the temperature of the water that I'm adding...

Well, I think I was off by about half a gallon, but if it is the case that it isn't much, I would certainly take a higher abv. Thanks brad -- So the beer won't be sweeter, just more sugars for the yeast to ferment?

So I've had a stout fermenting for about a week, and thinking that when I originally topped off approximately 3 gallons of wort with some water, that I didn't quite add enough water for the brew to be a 5 gallon brew like the recipe calls for. I'm pretty new to brewing, so right now I haven't...

k thank you

I'm going to vegas today, and wondering if I should rack what I got to the secondary. It's been fermenting for 10 days, and theres still bubbling about every 30-35 seconds. I'm using saflager yeast for a kolsch. Will I be okay to leave it in the primary until i get back which will be monday?

THanks everyone!

Thanks homebrewer_99 Yea I didn't get directions with the recipe, so that's why I wasn't sure. Any suggestions on the yeast question I had?

I do have a grain bag. So you're saying run some water over the bag once it has steeped for the 20-30 mins? Thanks for the help.

Yeah sorry, Extract and steep is correct. The extracts I have are 2 quarts of pale malt liquid extract, and .5 quarts of wheat malt liquid extract. The grains that I have are 6oz of pale malt, and 3oz of wheat malt. Hope this helps, and please let me know if I'm still being vague, or anything...

So here's the situation... I went to the homebrew store to get a recipe, when I got back I realized there were no directions. It's a partial grain kolsch. I assume I would place the milled grain in the brewpot until the water starts to come to a boil, remove that after running some hot...

When brewing at 60-62, should you typically ferment longer to reach desired gravity readings? That is, are the yeast less active-lower attenuation rates when you brew at a lower temperature than recommended?

Thanks guys. What if at night, and I can't confirm this because I'm asleep, it drops down to about 58, is that pushing it?

Another reason not the dry hop in the primary, the gas can push up the dry hops and block the stopper, thus creating a carboy bomb. Gotta be careful with that. Made that mistake already, luckily I caught it before anything too bad happened.