Recent content by CrypticIntent

It depends on what is going on. When most people think pumpkin they think pumpkin pie or the "pumpkin spice" craze that happens this time of the year. If looking for that, then you are correct the pumpkin adds nothing. Nutmeg, allspice and other spices are what give this craze meaning...

I completely waned over the 48-hour. At the 48 hour mark, most of the time fermentation is dying down and going to clarity. You are consuming a ton of sugar by then. The 12 hour testing should also help.

It's a simple weighted average problem V1*G1 + V2*G2 = (V1+V2)*G3 We only need to know V2 so: V2 = V1 * { (G3 - G1) / (G2 - G3) } So for your made up values V2 = 10L * { (1.012 - 1.005) / (1.020 - 1.012) } = 10L * { .007/.008 } = 8.75 Litres

Few things off the top of the head: What flavor are you getting in the end. I know it's sometimes hard to quantify/codify the tastes, but this will help us identify more. Two - What are you using as sweetener? I highly recommend lactose being a primary sweetener due to it's creamy...

If there is a check box for "All of the above" that's what determines time in secondary. Clarity, dry hopping, mellowing flavor, adding fruits, style of beer, personal preferences, it all goes into it.

As long as you sanitized the top of the bucket you shouldn't be too bad and even then as long as it was clean still might not have much to worry. Keep it clean and sealed as much as you can, it should die down if it it hasn't already.

Beautiful. I do have to ask, was the bucket in the tub to begin with or is that damage control?

I'd like to point out one minor thing. It was stated you aren't ready for all grain. Dirty little secret, you will NEVER be ready for all grain until you just go and do it. Information and videos rock and are a great boon, gives plenty of ideas that keep you from having complete failure on...

Honestly, just go play. If it turns out awesome, it will encourage you to play more. If it's mediocre, then you get the benefit of learning how to tweak and do incremental approaches. If it is just abysmally bad, still a learning experience about what not to do when you go play again.

I think sanitation is more worrisome in this case than oxidation. Yeast do use oxygen as a catalyst to speed up the process, so oxidation during pitching is not nearly as much of a concern as it in transferring after primary. Also what sort of "awful" taste was it?

I keep all the data because I'm a math/physics nerd. I brew beer for these reasons. My wife loves the fact that I typically just go into our local shop and decide to mix whatever grains/hops fit the palette (since my shop is small, very limited/rotating yeast strains, and I haven't started...

Hello all, I've lurked the forums for a while, as well as perused its massive amount of comments for just over a year now. I started my brewing journey in January of this year, jumped in head first with all grain brewing, currently have batches 13 and 14 in primary fermentation. So with...

Regarding 4, the cost: I wanted to post this here because it is something I have tracked extensively (even though I've only been brewing since January.) Currently I have batches 13 and 14 in primary fementation. I do approximately five gallon batches at a time. My minimum yield on every...