Recent content by Hetuck

I figured on giving it an hour.

Not yet. When I taste the final product and it comes out good I'll be glad to share it:)

I was going to use a sperarate pot for the oats to avoid the potential for a stuck sparge. This is also going to be my first all-grain batch. A lot of people say not to use instant oatmeal but they sell it at the homebrew shop. I figured it would give my beer an ultra silky feel if I...

A quick question I asked in another thread.......does Vienna malt have enough diastatic power to convert when used with Caramel malts or should I include some Pale malt as a base to ensure good startch-to-sugar conversion? I'm working on a new recipe for Chrismas Brew and would like to leave...

Thanks for the guidance, Folks. I'll go with 6 boilded down to 5. Next question........does Vienna malt have enough diastatic power to convert itself when used as a base malt with Chrystal malts? Or should I include some Pale malt to ensure good conversion?

Hmmmmmm.....brewing program you say? Where might I find such a modern marvel? Thanks for the education :mug:

I recently brewed up a Belgian Wit. The recipe I used called for 6 gallons of water from the beginning of the boil. Boil it down to 5 gallons then rack to the fermenter. I've read other recipes that call for 4 to 4 1/2 gallons during the 1 hour boil, rack to the fermenter then top up with...

Oh, I've been down the GL Christmas Ale road before. I call it the Time Traveler. I drank a good number of them then suddenly woke up at home the next day..........weird :)

LOL.....love the honesty:fro:

I hate to ask a dumb question but uh.......what is a "tertiary?" I've never heard that term before. Though, it sounds like a secondary fermentation device. By the way, that Blue Eyed Blonde sounds absolutely orgasmic! I'm going to give that baby a try one of these days:rockin:

The Grape & Grainery is an awesome resource for home brewers. Actually, it's just an awesome place, period:rockin: So hey guys......I'm an A.K. Rowdy transpalnt living in Florida now. Anytime you want to shoot the brewski just give me a shout. If there's ever anything from Florida you...

Roger that. Fermentation seems to be over with. It has been fermenting for 2 days now. How long should I wait before adding the honey? And just to clarify, if I buy a new, unopened bottle of honey I don't need to worry about sterilizing it, right? I can just add it right to the fermenter...

I have an oatmeal/honey stout fermenting as I type. The krausen has come and gone. This leads me to believe primary fermentation is over. I want to add the honey but I'm not sure how to pasteurize and add it. Throw me a bone here, fellas:) I want to prime that same beer with honey as...

I called the brewmaster at Mr Beer and they told me the same thing....keep the hop sack in the fermenter at for the duration of fermentation.

Make sure it vents to release the pressure created during fermentation or you'll end up with a BIG mess on your hands.