Recent content by colbystephens

thanks for the info there. can you tell me why you would lager something in addition to normal fermenting/bottle conditioning?

it lagered at about 50*, and now all the bottles are at about that same temp. i did prime it, so I suppose i'm fine like it is now. :) thanks.

so i just bottled my first lager. should i store it at lager temps for the bottling process, or does it matter once you get to this point? Thanks! :mug:

good info. thanks. i'll slosh/mix it first next time. fwiw, my beer is now bubbling away and the yeast is going crazy. :D i'm using one of those funny two-chamber water air locks for the first time - sure is more noisy than the dome-over-stem-floating-on-water types. fun to listen to. :D

Cool thanks. I always vigorously slosh-stir the wort for 10 minutes after adding the yeast - which I hadn't done yet, so I guess I wasn't properly mixed at that point. :)

I made a chocolate stout with spearmint and peppermint added 5 minutes before the end of boil. It's a take-off of a recipe in Radical Brewing. I guess the recipe was written for all-grain methods, but I used its alternate method of the mini-mash + extract because I don't yet have the equipment...

I brewed a stout this evening. I'm fairly new to brewing, but I've been very successful so far. Tonite I started using the hydrometer. My OG was twelve thousandths low - it was supposed to be at 1.065 and I had it at 1.053. So, what could I have done that would cause the recipe to be off by...

yeah, boys with knee-pads = fail.

fail + epic = awesome.... maybe. :D

So my first post fetches over 2700 views... I must have done something right! :D

it's not a commercial kit. it was a mini-mash of a Xingu lager clone.

Thanks. It's funny that the recipe would call for it to be transferred so soon, then. I can't imagine many beers being ready to transfer in 5 to 7 days - mine are always quite active still at the one week mark.

So I've got a lager in the carboy right now doing its thing. It took about 4 days for fermentation to really kick in and now the beer is swirling and churning more than I've had in any of the ales I've done. My recipe calls for me to transfer it to a secondary after 7 days. Today, Saturday, is...

I'm a newbie, but this has basically been my method too. I boiled my water the night before, put it in a clean carboy and early the next morning (brew-morning) I put it out side in a sealed carboy so it would get real cold ~35* or so. I had the temp of my wort down to below 70* in 10 minutes...

:D i tried to add one, but it looks like this forum may not allow me to add polls after the fact... ::drunk: