Recent content by Dirt101

Just dumped half a batch of my first brew ever today, a Brewers Best English Brown kit that fermented way too high and tasted like bandaids. From what I understand that taste wont go away, I choked down about half the batch but it was definitely not good beer.

Great, thanks for the info..my porter has been in primary since Nov 1st, would it benefit it to bring it upstairs and let it warm up for the rest of the time? I used S-05 yeast.

I hate to start another ferm temp thread but I searched and couldnt find what I was looking for. I can regulate my ferm temps for the first 2 or 3 days very well during the heavy fermentation and keep them pretty much wherever I want, 65 to 68 degrees. My question is after the initial...

Brewed an extract version of this 2 weeks ago with the following hop schedule, turned out fantastic, my best beer to date. I used 1 oz 11.4% Chinook at 60 1 oz 5.4% Cascade at 15 1 oz 5.4% Cascade at flameout used S-05

I think itll be just fine, I always rehydrated (mostly Nottingham, until thier troubles started)..but three days ago sprinkled some S-05 after rehydrating 2 packets of Notty that just didnt look or act like what I was used too.. took off like crazy in about 18 hours...

I would maybe skip the kit and go to the recipe section and brew one of the many outstanding recipes there, if you have a brew shop close by. Probably couldnt go wrong with something like this.. https://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/ or this...

It was Nottingham, all the ones Ive tried have been cold right out of the fridge..just took me by surprise that this one didnt have it at all...so beats me..thanks for all the help though.

..then go get the free trial of Beersmith and start getting familiar with it..:) Your recipe might look like this, I like Dry extracts so thats what i used to bring your ABV up, I also assumed a 5 gallon batch with a 2.5 gallon boil so you would have to adjust according to your setup. Also...

I would be careful using your primary bucket for sanitizing because of the chance you may scratch the inside somehow. I used a mild bleach solution, then dishwasher for my 1st batch, then after reading the sanitizing thread (and getting a funky taste in some bottles of my 1st brew) took Revvys...

Im in Lincoln, our tap water tastes very good..I got this info from the City website; PH - 7.6 Calcium - 70.7 Mag - 4.7 Sodium - 29.6 Sulfate - 78.0 Chloride - 17.8 I also brewed a Bitter using the same bleach solution sanitizing and every bottle of that tastes fine so far..

Yes I use Neb water..

My first brew has been in the bottle for 3.5 weeks (an english brown ale). I didnt do anything to control ferment temps, the beer is fantastic but the first 5 or so bottles had a strong band aid smell that strangely would go away once poured and i let it set for 15 or 20 min. I threw a couple...

Ah, that makes sense..thanks for the help.

This is after the mash..Its telling me to mash in 1 gallon for 45 minutes at 158 deg, then sparge two diff times..I just didnt know why it told me to sparge twice?

One more quick question about the sparge, Beersmith tells me to batch sparge round 1 with .96 gallons of water, then batch sparge round 2 with 1.63 gallons of water? This is with 4 lbs of grain. Maybe because im using a 4 gal pot?