I just brewed a SMASH ale 5 days ago, fermenting in a brew bucket. I used BRY-97 yeast. The past 5 days there's been no bubbling. OG 1.042. Just checked the gravity last night, 1.014. I don't understand why there was no bubbling at all. I wanted to see if I could get that gravity lower...
I started brewing in September. Since then it's been kind of an obsession. During free time at work I sign on to this forum and research. Or Craigslist to see if any good deals on brew supplies pop up. It's a lot better than staring out the window wishing the time away.
Not to derail again but does anyone have any links to hard solid scientific evidence to support not squeezing specialty grains in extract brewing? I hear conflicting theories which confuse me (a beginner brewer) even more. What would cause the off flavor from squeezing? Steeping temp is...
I use a glass hydrometer and it's pretty spot on. Make sure to give it a spin when you drop it in to keep it from sticking to the side or having bubbles attach to it. Also check it's calibration often. I check mine every brew day since there's a lot of downtime between steps. Also don't...
You bring up a good point. I totally forgot to check the Apimyces Rule Book on How/When to Ask Questions on a Forum. I'll do that next time, thanks.
I'll also remember this good point as well. Anytime I'm around people that know more than me about a subject, I'll keep all "noob" questions to...
Small world. I work in Canandaigua. Lol I know there's a few hops farmers in our neck of the woods. A big one in flint. Might have to stop in and bug em to sell me some rhiz. Are the farmers you went to in our area enthusiastic about selling them? Just didn't know how protective hops...
Im guessing the baked pumpkin gives off some sort of a roasty flavor. Pumkin by itself doesnt give much of a flavor. Maybe added body. I would just use pumkin spice. I have 5 gal of pumpkin ale in secondary as we speak (needed the primary bucket for a diff batch) with 2.5 tsp of fresh pumkin...