Recent content by dyetube

Once I empty the fermentor, I'm gonna test the gallon line theory. I have a strong belief that the lines are not gallon marks just from looking at the fermentor, but I could be wrong. My glass fermentor is pretty much one fo the most common fermentors. I will do the glass etch thing though...

I've heard good things about dry hopping in the keg, but since I bottle, I couldn't tell you about that. I will say that since this extract has SOOOOOO many hops in it, dry hopping in the keg seems like it wouldn't do much to add flavor or aroma to the beer. I didn't whirlpool hop, I only...

So do they or don't they? That is the question... I think my best bet is going to be to measure circumference and height to get the volume and convert that to gallons then I'm good to go. I could use the priming calculator and not have to measure for each bottle then. I still have a 4-5 days...

So how much sugar per bottle?

So about 3.25 looks about right to me. Do account for the large amount of trub in the bottom as well though?

I only have 1 carboy unfortunately.

Here's my fermentor: hosting image I'm thinking around 3.5 gallons seems right But I think the measure from the bottom and circumference idea is a good way to go. If I remember right, this is a 6 gallon fermentor.

My question is, I don't know how much beer I have in my primary fermentor. I lost some do to a flub in racking the beer to the fermentor and have extracted quit a bit for some testing purposes. I think I have around 3 gallons but no way to tell. I have a whole bag of priming sugar designed...

My kit also uses magnum hops @ 90 and most other's use Columbus @ 90. Just more of an interesting observation. The one thing I will say is, this kit for everything except yeast and grain bag/hopsack is $51.99. I used the exact recipe to put together this recipe on txbrewing.com and...

I bought a Pliny the Elder kit from morebeer.com about 2 weeks ago (They claim it is the official recipe given to them by Vinnie @ RR) and it's sitting in the primary dry hopping right now. Once fermentation slowed, I sampled the beer (while taking a hydrometer reading and adding the dry hops)...

So, I just took a FG reading of 1.015 of my Pliny the Elder clone (OG being 1.085). It's still fermenting but the fermentation has slowed down enough on this day (day 4) of fermentation that I wanted to see where it was at, plus I wanted to go ahead and add the hops so they'd be in the beer...

Firstly, you need to get that wort down to at least 70°. otherwise if you pitch more yeast, it still won't ferment. As to adding more yeast. I would think that would do the trick, but I want some of the other veterans on here with more experience than me to answer that question. I've always...

From my readings, 76° could absolutely be a yeast killer. Plus the fact that you don't know if your other yeast was viable means it might not be working either, but even if it was viable in any way, the 76° could have killed it. ales should go no higher than 76° to 72° at MOST. And then only...

I wish I could cold crash, but I don't have an extra refrigerator to do that in. I've heard that letting the beer sit in the primary is pretty common these days although a lot of people who dry hop transfer to secondary. I'm just gonna throw the hops in the primary and not rack to secondary...

If I dry hop in primary, my beer will be cloudy as hell as there is about 2 inches of trub in the primary. Without moving to a secondary fermentor, how do I clarify the beer? I'm okay with keeping in primary and dry hopping there as long as I can make the beer more clear for when I bottle.