Recent content by dnull1337

Carb. You can always leave a portion uncarbed to try it, but chances are you're going to wish it was all carbed.

I'm 4 weeks in on my 3 gallon batch, just took a sample and it's at 1.028, and still has very noticeable honey flavor. Should I pitch some more yeast, or just give it more time? The temperature has been in the low to high 60s in the fermentation room, so I guess it won't be fermenting as quick...

You're right, it was bitter, not a hoppy aroma.

Brewed this 10 days ago - the hydrometer sample tasted extremely hoppy, I'm hoping that mellows out as it ferments. I'll probably transfer to a secondary in 4 days, then take a sample then and see how it's tasting. Did anyone else notice this?

Just got a 3 gallon batch of this going, had an OG of 1.054 because I scaled it down thinking the recipe was a 5 gallon batch, when it's really 4. It's been almost 24 hours and I have krausen, but don't see any airlock activity. I did rehydrate the yeast according to Lavin's directions (but...

I came here to post this too - the Green Flash bottles are some of the heaviest 12oz bottles I've come across, but as Randall mentioned they do have markings.

I made a 3 gallon batch with Trader Joes unfiltered organic apple juice and a 14 month old packet of Montrachet that had been kept at room temperature (but was not expired). I let it ferment for a little over 5 weeks, bottled it 5 weeks ago, then tried it this week and it has a strong sulfur /...

A large portion of my mash was spent at 160*, maybe even 161*. How will this change the beer? Prior to this I had only done one 5gal all-grain batch and three 1 gal all-grain batches, and I was used to losing more heat (mashing in my kettle covered with towels). I was doing BIAB if that makes...