Recent content by craft_beer_fan

Hi there fellow home brewers! I have a quick question..... I am fairly new to home brewing. I have done 4 all grain batches, 4 partial mash batches, and roughly 6 extract batches. For some reason I never gave capping bottles much thought until today when I bottled my all grain Lagunitas...

That's good to know. So, I guess I will make my secondary carboy another primary fermenter and do two batches at a time rather than one. :D One last question though, why do kits (specifically, ones from MidwestSupplies) mention to rack the beer into a secondary over top your hops (dry...

I assume by "bubbler" you mean an airlock, correct? Are you using a plastic bucket or carboy as your fermenter? If Carboy you should get a tighter fitting bung (they do come in different sizes). If bucket, you will either need to shove the airlock down further and/or make sure the black...

Thanks for the feedback.I have read and heard that you should rack the beer into a secondary to get it off the trub which can cause of flavors. Is that not true?

Hey home brewers! I have a question.... I have done several full extract and partial mash beers up to this point and last week I finally broke my all grain cherry doing a Stone Ruination IPA clone. I am happy to report that my conversion went well...hit the O.G.; actually just slightly...

Thanks for the reply! I can't wait to taste it in 3 days when bottling. Sure, it will be flat, but I'm hopeful it will be great flat beer at that time! :)

Thank you for the reply. I haven't tried it yet and will probably wait until bottling (in 3 days). It smells really good (I can smell it if I push on the Better Bottle Carboy while holding my nose over the airlock). :) I'm hoping it turns out well. I did add the Irish Moss with 15 minutes...

Hello home brewers! I have a question for you more experienced brewers out there. I have brewed my fourth batch ever and the last beer I brewed was a partial mash clone of Dogfish Head 60 Minute IPA. My OG and FG were right on after 1 week in the primary fermenter (fermented in a food grade...

Sorry, I chuckled when reading this. Of all the luck, huh? I'm sure you will be fine.....RDWHAHB! :)

Thanks for the info and reply! I was surprised that the book didn't give any instructions or suggestions on water volumes. I appreciate it!

Hello home brewers! My apologies if this has already been answered/posted. I am fairly new to brewing (have done 4 extract brews) and have a question on calculating water volumes for doing a mini-mash. I got the book, "Clone Brews" and am going to try a mini-mash of the Dogfish Head 60...

So true! :mug:

If you were noticing active fermentation after just a few hours I would say you are good to go. The few left behind won't hurt anything. Cheers!

http://www.youtube.com/watch?v=QuE_EjQ0LCA&feature=youtu.be New burner in action!

Took 15 minutes to reach typical steeping temp of 155 F from ice cold tap water. I didn't have the regulator wide open since I was losing heat off the sides since I only have a 5 gallon kettle on top of this monster burner.