Recent content by coldbrewnoob

Nice! In this case i have lots of hops in the fridge and some getting old, so for me my net cost is zero until i replace the hops. A $2.50cent 40 oz is yuck beerand super cheap, and adding a little hop tea it can taste relativly ok. Not great, as putting lipstip on a pig, dont make it...

Thanks for replying. I always use temp contol of some sort. I can maintain a few degrees. Had i left my wort at 68-70 i would still be cleaning up the mess. My current metheod is an icechest that holds my bucket with about 6 inches of water cooled to what ever temp i deem necessary...

Ive been told that plastic buckets allow air to seep through and oxidize our beer. The reason they dont use plastic to bottle beer, is they oxodize also. A few years back some of the big brewers used plastic bottles with with an oxogen barrier and i have some and i still use them to bottle...

If your beer is 1.010 then its basically done. And increasing the tempreture will not hurt it. Everything i've read says it no biggie after the major work is over. Its much more crucial during high kraussen and the first few days of fermentation.

For extract brewing ive found addin1/4 to 1/2 cup of oats to my steeping grains soles any head problems. As long as you dont put very much it clears very easy, imo. Except for some very very dry beers i might not do this as thats the point of them, but never had a problem with it and always...

I used to strain it, but now i dump it into a larger biab bag inserted in the fermenter bucket. If i feel i have a lot of trub, will strain the last 10 -20 onces into a fine strainer.

There is a possibility if you used really hot water to wash out your glass carboy it cracked it. I had several glass bottles break after i sink washed then in hot water. Full hot on a room temp bottle causes too much temp differential in areas of the bottle and severly weakens them. I...

Chris, what does the airlock smell like. What yeast did you use? Based on what im seeing and the detail is not the best, it looks like yeast clean-up activities. What the gravity reading. Give it some time and take a reading, smell it does it smell like beer? Or rotten eggs or...

Thanks, I do understand time is not a major factor, however i forgot to mention that the wort finally stopped bubbling on the 8th day and so im pretty sure its at terminal gravity. Im sorta wondering if yeast is still doing some clean-up hence leaving it in the fermenter at room temp, or cold...

Question: had wort 1.052 in the primary for 9 days it just wouldnot stop bubbling. I took a reading on the 9th day and fg was 1.009. I transfered to the secondary. My main question is does the beer need to be left at room tempreture to finish and clarify or would it be just as good to cold...

I think specialty grains do contribut to the fermentable sugar although, not as much as base grain. Based on calculations from beer calculators

They will eventually get old, but not in that short time. Exposure to air is the most damaging. But what you have is not an issue

You never know but hops tea migh be something.

Cucumbers are the best ant-acid food. Eat a cucumber a day, rinse mouth with baking soda. Look for alcoline foods to offset the acid stuff we eat. Alcohol, meat , most protien and fats are acidic, causing heartburn, bleeding hemroids, acid reflux, cancer. It will also help with bmi.

Who would get rich off that?