Recent content by DJPalenchar

Any updates on highland water recently? I've been all grain brewing for a few months now and I think my next step is going to bee water mod.

We have a chocolate milk stout in the primary. A czech pilsner in the mr beer and the Mexican cervesas in the fridge that should be ready to drink on Friday. What to do next? Im wanting to do another full boil Friday and I'm wanting to do something that has a quick fermentation and short...

Batch #1 chocolate milk stout 7 days in the fermenter... my wife keeps telling at me... JUST LEAVE IT ALONE! Haven't opened it yet... it's going to every ounce of my strength to stay away for another week before I make my addition Sent from my SAMSUNG-SM-G730A using Home Brew mobile app

My name is DJ and I am a airlock sniffer Sent from my SAMSUNG-SM-G730A using Home Brew mobile app

Because the secondary is essentially for a clearer beer correct? Sent from my SAMSUNG-SM-G730A using Home Brew mobile app

Yea the directions specifically say you have to have a secondary fermenter. I will grab a gravity reading on day 7 and see where I'm at. Should I be concerned with the fact that I didn't bring it back to 5 gallons? I know over priming is big issue...

Yea I have chocolate nibs to add in the secondary

I'm over on the IL side! Just started brewing

My BB chocolate milk stout said the same thing

Directions suggest racking to secondary on day 5. Was going to wait till day 7 before transfering and let sit at least 2 more weeks before bottling.

Brewers best extract kit: Chocolate Milk Stout IBUs : 24-28 ABV: 4.5-5.2 OG: 1.045-1.049 2 lbs CBW sparkling amber DME 1/2 lbs crushed caramel 120 L malt 1 lbs crushed chocolate malt 1 lbs lactose 1/4 lbs organic cacao (cocoa nibs) 3.3 lbs CBW special dark LME .5 oz cluster hop...

I will post all off my notes when I get off work. Sent from my SAMSUNG-SM-G730A using Home Brew mobile app

I sat for about 5 minutes with no bubbles. Is that normal at this stage?

Ok thanks... I know I'm just being a worry wort... but it's my first baby you know!

So my first batch is in the primary fermenter pitched on Friday night (wort was at 65 when I pitched) and put it in the closet. By saturday morning it was starting to bubble through the airlock at 68 degrees. I peeked at the temp throughout the day and it stayed steady at 68 and was bubbling...