Recent content by bryston

Thanks! I will probably dry hop then.

I have an ABA fermenting currently and I am debating if I should dry hop it or not. What is your take? I have some Cascade and Northen Brewer at hand. Thanks simon

Another thing to keep in mind; most of the ranges or cooktop with a glasstop have a weight limit. 6 gallons of water will weight roughly 50 pounds. Make sure you don't exceed that limit.

Nice rig! I am considering something like that myself. I am subscribing. Keep posting updates!

Nice find. Actually, probably that just pinching the tip of the copper tube with a pair of pliers would do the same effect... I have to try it. (As well as this olive oil trick).

I am also in a similar situation. I've mashed with 1,25 qt/lb in my kettle. Then, once it's finished, I put the grain bag aside and transfer the mashed water in my bottling bucket. Then I put back the grain bag in my kettle, and put sparge water and let it sit for 10 minutes, covered. Once...

After some batches with DB partial mash method, I've brew my first batch all-grain yesterday evening! Yeah! The transition went smooth since both methods are somehow alike. I struggled a bit to hold my temp during the mashing and sparging, but at the end, after some doubts, I end up having a...

It's done! The smell in the house was incredible. Gotta love all that vienna maltiness! Can't wait to taste it.

I am resurrecting it again as I am about to brew it. This recipe doesn't want to die it seems... It will be my first all grain brew and I will try the stovetop method, so I figure that an simple grain bill and hop schedule would give me a chance. You should have seen the face of the guy at my...

After reading a lot and thinking over about it, I brewed this recipe with your method yesterday. I could not find that specific yeast though... I decided to opt for the Darnstar Munich instead. It's already fermenting like crazy. Hope it will do the trick. I can't wait to taste it! Thank...

Yeah, I am not sure about the amylase anymore. So I probably won't add any. Also, after pitching another pack of Nottingham yeast to try to restart the fermentation, I don't think I will add even more yeast. I will probably dry hop it again with some cascade, and then, bottle it. I tasted...

It is sitting in my basement for a while, ambient temp is around 73F. Had some peaks at 79 during an heat wave though. I am starting to be a bit desesperate with it. I made that batch on July 3rd! :(

It's an attempt at Papazian Palilalia... 2.2 lb of Cristal malt of which 1/2lb was roasted in the oven for 10 minutes at 350F. 5.5 lb of light DME 2oz of Northern brewer + 1oz of Cascade. 1.5 tea spoon of gypsum I've put the grains with 1.5g of cold water which was brought to 150F in...

Ok, after quite some time, the new patck of Notty did its thing, but not that much.... :( I am still at around 1.025. Nothing is really happening anymore and I would like to get under 1.020. Ideally around 1.015-1.018 which is the recipe's FG. Is it the time to throw in a little amylase...

I pitched in a new pack of Nottingham yesterday evening. This morning, I could already see some more CO2 coming out of the airlock. I will also probably add again some more Cascade later on. Once the real fermentation is over. Experience is slowly getting in. Thank you everyone!:)