Recent content by HolidayBrew

I'm rather new at this but I've always been told the lower your mash temperature is, the longer you should mash in order for the enzymes to effectively convert. I typically mash for 90 minutes at 149 - 151, just to make sure I have full conversion.

A homebrewing friend of mine put it this way, when this happened to me early on. "You have to remember that "conditioning" is another fermentation, which is going to introduce some wierd flavors while it's going on. So just wait the recommended time 3 weeks minimum, and the little beasties...

OK, I'm really going to get addicted to this Brewmeister epidemic... I'm loving this already. :drunk: First Brew: Pumpkin Ale ( I know, I should have read everything on this board which stated in the most simplest form, DON'T DO IT, but I did it, and it turned out drinkable, but not stella...

2011 10 26 17 41 24 39

2011 10 26 17 41 11 179

Wish you were too... I could have picked up a lot more insight into this obsession... :):tank:

#10 2-Row (US) #1.25 Dark Crystal II (UK) #.50 Victory Malt #.25 Chocolate Malt (US) #.06 Black Patent (UK) 1.0oz Willamette (60) 1.0oz Sonnet (5) Windsor Yeast Package (DRY/Rehydrated) Mashed 152 degrees, Boil 90 min. Primary for 5 days, at 67 degrees...

You know I had the same comment when I first saw it, the style guidelines on the American Brown Ale state and SRM 25 as the high mark, and Beersmith 2.0 came in at SRM 24.0. Held up to a light it's giving that nice red to copper color its supposed to. P.S. Don't worry about knocking my...

I hear you... started slow so I could make sure I was doing it right... last thing I need is 6 cases of gross water bottled up.. :) I'm happy to report to you I do have 2 cases of Hefe condition ready tomorrow, 5 Gallons of Brown (Secondary), 5 Gallons of Amber (Primary), and Making a Cream Ale...

Thanks to Yooper, Revvy, and BeirMuncher for all their knowledge sharing!! Brown Ale, huge hit with everyone of my family and friends who've tried it, I'm out already, and have another batch in secondary. Sorry for the fuzz, wiped the glass sweat off and the camera picked all the fuzzy's...

Brown Ale

:rockin:

Relax, Don't Worry, Have a homebrew!! I know, I know, but it seems to fit... :tank: Calling all vendors, homebrewer needs saving, send free replacements at once, your contribution to the Hurricane Irene Cleanup!! :)

UPDATE: Got home yesterday afterwork and checked on my activity, nothing going on in the airlock, so I decided to take a gravity reading. The pumpkin ale (1.053 going in) was sitting at 1.011, so I went ahead and racked to a secondary. That had to be the most gentle four days of fermentation...