Recent content by Griffsta

The only reason I ask is because I want to try some of the beer in a day or two after kegging, just to see where it stands. I will allow it it age and carb under the proper psi (per the chart) after... Am I correct is assuming that, lets say I "Accelonate" (great word) the beer at 40 psi, then...

I have read that, after kegging, I can jack up the pressure in my keg and simply shake the hell out of it to get it carbonated immediately. Obviously, I would purge all the oxygen out. Im sure this works, but are there any disadvantages to doing this? Why wouldnt everyone do it every...

Thank you for the correction on that. I had a feeling that what I read may have been a little BS, and more of an opinion. I just want to verify that I can 1) mix these two without any weird tastes, and 2) would the Maris Otter be good in this recipe (using it for about 1/2 the base malt)

Ya, Im still sitting on 4 oz, and Im afraid to use it because I dont know where they would be good. Supposedly they are supposed to be good for a high AA noble aroma. Im scared to do that no knowing exactly how it will taste. I would love to see a recipe...

I have a recipe that calls for about 8 lbs of 2-row. It is a scaled down version of the Thunderstruck Pumpkin Ale posted by Yuri https://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/ I have about 5 lbs of US 2 row, and about 6 of Maris Otter. Can I just...

I use iodaphor, and Im pretty sure I am mixing it right. I am using Pittsburgh water. Same as I always have. There have been no changes that I know of. It started fermenting at about 71 degrees, but got down to about 68 for the remainder of the ferment. I do brew outside, on a patio...

I have brewed about 18 AG batches. I have had 1 batch that was undrinkable, my 15th... WTF? I can only describe it as a chemical-ish, bitter, "baking soda" taste. I dont really have any better of a way to describe it. Its crystal clear, and has good head retention, but tastes horrible...

Kaiser, I am considering my volume after it has cooled. Thanks for checking those numbers for me. One thing that I have noticed, I definitely dont get as high of efficiency if I only bre a 5 gallon batch. Im not sure why that is, but I do. Well, I am happy getting anything over 75%...

Beersmith states "actual efficiency" at 90.66, and "Efficiency into Boiler" at 95.93. I assumed I wasnt getting any tannins if the runnings dont fall below 1.008. I use an evaporation rate of 9% per hour, .08 gal to boil trub, and have .87 gallons of tun deadspace under my FB. These seemed...

Im sorry, that was a poorly written comment. I infuse to sac temp with 25.2 QUARTS. Then I fly sparge till I collected 12.2 gallons. So, i cant really get 96%, can I?

Ok, Im a total newbie, but my last 2 brews, my calc (on beersmith) showed me to get about 96% efficiency. Now, I dont actually believe that I got it, but whats going wrong. Here is my last brew: 16 lbs Munich 1 lb carapils 1 lb Crystal 60L Mashed in with 25.2 gallons of water, mashed...

+1 for time... I made a 10 gallon batch of Amarillo IPA, with about 70 IBU's. 2 months after brew day (2 weeks primary and 3 weeks secondary), it immediately came out thin, crappy head, watery and hoppy, but not real hoppy. 2 months later, it has more developed mouth feel, malty backbone...

I use a SABCO false bottom, just like you see above. For me, as a beginner, it was well worth the money, as it freed me up to worry about other things. It works great. Never had a stuck mash. Once in a while I will get a couple grains through. I cant see how it is going around the sides...

Yes, I use Whirlfloc in every batch.

Every singe batch of AG that I have brewed has ended up very cloudy/hazy. I am recirculating with my pump for several minutes before I start to collect. I even use gelatin before I keg. What is the cause of the cloudyness, and how do I stop it? (i know that my hefe's are supposed to be...