Recent content by crhuda

For those who used vanilla extract. How much for five gallons?

I brewed this last year and it was such a hit I am brewing it again today.

I brewed this on a frigid January 1st and had trouble keeping/holding temperatures. It's sweet for a porter but delicious nonetheless, surprisingly alcohol is high given the unfermentables. Can't wait to rebrew in the fall under better conditions. Sent from my iPhone using Home Brew

Wyeast 1028 just like the recipe said

I brewed this yesterday (New Years Day) in the cold as a consequence missed my mash temp - went from 152-144 over the first 45 minutes. Fermenting in my basement now at 62 degrees. Since I was low on mash temp and the basement is cold, should I expect to at least double fermentation time...

I force carbonated my latest batch to a nice level. Yesterday morning I bottled and had lots of trouble with foam because I didn't cool everything down. Now my beer is flat. Can I put it back in the kegs and re-carbonate? Is oxidizing the only worry?

I was going to bottle out of my keg and accidentally turned to CO2 up while I was finishing cleaning, instead of down. I've pulled the pressure release a few times, but I am still getting 2/3 foam a day later. Any tips to get it to settle back down?

I got lucky and my growlers didn't break, but after reading up on it I won't do that again

And to answer teh question why I sanitized but used tap water, I am also a baker, I clean and sanitize my work surface and utensils but always use tap water with my yeasts and sourdough starters. Seemed logical to me - beer is liquid bread right?:)

I didn't even boil anything, just santized a growler added 1LB DME and yeast pack with nutrients to room temperature tap water. Did it last night, smells yeasty this AM. Hope it works....