Recent content by drakub

So there is an issue with my banana beers. They were placed in bottles over 3 weeks ago and while trying two of them they are way over carbonated ... actually to a point of exploding when opened. Will this carbonation come down with time or did i do something wrong? I did use dark brown sugar...

Does anyone know how long these have to sit in a bottle to be ready?

i got mine in bottles finally and it looks and tastes great. For all of you who have been thinking about doing this i would highly recommend it as overall it is an easy brew with amazing results. PS> make sure to use a 6gal carboy for the secondary... i learned it the hard way.

I do agree with you there... i personally don't care but it seems that the first question that comes out of people who try is about the abv.... I'm going with an 8.5:rockin:

so how do we calculate the abv on this? my og was at 1.070 and before secondary with the addition of bananas and rum it was at 1.010. my brew also showed almost immediate fermentation after adding bananas and rum.

i finally got to brew this one... its been in primary for a week now and i am moving it into secondary tonight. As always my efficiency came in at 54% so i had to add 1.5lbs of dme to get the og to 1.070. I hope that this will not affect the taste too much. One thing i am still questioning is...

Hi, i noticed that you have dog fish head 90 clone... how did it come out? Also would you be willing to share the recipe with me?

thanks for all of your input. i will be trying these methods this sunday... we will see what happens.

Can you just explain what is vorluft? Im assuming its stiring the mash....

sorry... the crush gets done by the vendor i get my grain from. I do not have a mill at home.

well no.. what i do is i place water at about 165 F into a cooler (depending on lbs of grain but its about 6.4 gl) then i put the grain into it and stir it. Then it sits for about an hr and i do the iodine test. Once mash is completed i drain the cooler and then add water (it was at 170 and...

last batch i did only gave me sg at 1.056 where the recipe called for 1.086. not sure where i went wrong there except that i sparged at 169. The mash was for about 75 min at avg temp of 156.

from what people are saying here is if you stick to the original recipe here it should be an amazing brew. I am doing my this weekend.

i am planning on doing this brew this weekend. I think you should have 5 lbs after they have been peeled and sliced (at least that is what i got from one of his pictures). I think you add the banana puree to secondary after a week in primary. I don't believe that you will have much of an...

Cool.. thanks for clarification... i always added sparged water at 170F or even 169 for batch sparging. Would that have affected the efficiency percentage numbers since the grain was never brought up to the 170 mark?