Recent content by DanseMacabre

I now have 3 batch sparged all grain brews under my belt. All were for 5 gallons of beer. Here is brief summary of my methods: -All calculations in Beersmith2 -Add strike water from HLT via march pump to MLT (Large coleman xtreme cooler, maybe too large for 5 gallons) -Stir in grain, and...

After reading through the ommegang website and various other sources, I wonder if it is possible to have the luscious, creamy, beer head of the bottle conditioned methode cahampenoise in a keg? Does anybody know how to achieve the same results in a corny keg? I like to set and forget carbonate...

yeah I hear it. In the absence of cold temps (which allow multiple options for dropping stuff out of suspension and clearing beer), the only option I know of is longer time on the primary. Unfortunately, nobody wants to here that (me included). But it does help:cross:

Ok, back to the original question/problem: Are you seeing a visibly cloudy beer? If it is in a pale, I'm not sure how you can tell. Or are you just trying to cold crash because you think it is a step you should take?

Ok, well it seems to me your best option is to not rush the bottling process. If you are fermenting in an ale pale, are you assuming a krausen layer or are you continually opening the lid to check it out? The idea of a "fast" pale is, admittedly, lost on me. The longer I leave things in a...

I am imagining this brew now and it sounds delicious:mug: Without any previous gravity readings, it seem difficult to comment. I'm not sure what additional passion fruit puree would add to gravity points. In addition, you already have alcohol by products after 2 weeks which throw off any SG...

Is this question pertaining to one brew in particular, or all of your beers? The reason I ask is that I had one stubborn beer that the yeast would not drop out of suspension. I had to add gelatin and cold crash in my fridge (37F), but it did work. Aside from that one beer, I leave my beers in...

let's hope we get some hits:)

To date most of my brews (mostly various ales) follow this fermentation/carbonation schedule: primary for 4 weeks, transfer to keg, set and forget carb to desired level @44F in my keezer for 3 weeks, drink and enjoy. I have no major complaints about this method, but I'm moving to 10 gallon...

definitely have a homogenous mixture since I'm doing full boils (no water top off). My thermometer is the highly touted thermapen, and I've calibrated my 60 Degree hydrometer with distilled water. I always chill my samples to 60 when taking a hydro reading.

I also agree that hydrometer readings are the only true indicator. Also, I very much agree with Golddiggie about letting yeast " clean up after itself." I leave all my ales in primary a minimum of 3 weeks, but most average 4-5 weeks. It's amazing how clean the brew gets and I have no need to...

All the est. OG above are from Beersmith2 and not the kit instructions.

I've been an exclusive extract brewer for the last couple months, and I am consistently low on OG. I know, this has been a common lament, and I've tweaked some variables that have improved my OG some. I've calibrated my hydrometer, tried my best to dial in on my H20 volumes, and I enter all...

Fid, Thanks for the cold bottle advice. It makes sense, and I'll give it a try with the other suggestions

It seems to me that storing 50lb bags of base grains is a good idea and economical. My question is how much specialty grain should be stored in a homebrewers pantry? Obviously this will depend on what type of beers you like to brew and how often you brew. I like to brew various styles and brew...