Recent content by digg

Here in Utah they regulate beer to 3.2!! not sure how they do it but the brewery around put out some damn good beer.

anyone brew with this before? and what are the possible pros and cons? Mod edit: This is not about extract brewing: it's been moved to the relevant forum.

sorry confused? what does fusels and esters mean? my brewing bud and racked about 12 days ago to the secondary and are thinking its time to bottle would we be rushing it if we did? the SG appears to have leveled out from 2 days ago.

wow! thats a relief I really thought that we screwed it up the temp held close to 80F and maybe killed the yeast before it could do its job. now I have to figure out the hydrometer.

brewing an IPA and we did a gravity test and it was 1.085 and now its 1.015 in a few days. is it still good beer or is it good tea?

hey guys thanks

oh no so what do you suggest I can do now?

My brewing buddy convinced me that we should rack our first batch tonite so we did. It had been fermenting for 7 days when we opened the lid afew bubbles floating around and the airlock would bubble like 3 times a minute. and of course we had to taste tested and I was very happy great aroma...

you guys rock!!

good deal I'll try that thanks !!:mug::mug:

My buddy and I brewed up the first batch about 36 hrs ago and he's keeping it and the basement but he is concerned that the temp is to high even in the basement 80 F. does anyone have any suggestions?... help