Recent content by hooray beer!

I have been using about 6-7 lbs of extract in my other brews--but I used 7 lbs LME and another lb of Belgian style Candi sugar. I figure this is to raise the alcohol content--should I let it ferment longer than normal or does it not matter?? Thanks for the input. :rockin:

How many do you think you can drink in a year? I might become an alcoholic with all those delicious brews... :rockin:

Hot damn. I'm addicted--I need more fermentors!!!

I went out to my garage today and saw a 'swirling' of particles in the brew. I had never seen it before and was curious what the hell was going on. It started fermenting in less than 12 hours, causing me to think that I am watching the yeast at work. Today is the second day of fermentation...

No, I used LME and added hops according to the schedule. :off: By the way, who records temps during their boil and what temps do you normally get? :rockin:

Thanks for all the helpful info! Has anybody used lower temps? I have a beer fermenting that was cooked at about 175F-185F. How is this going to affect the beer? I didnt really achieve a 'hot break'---there was a slight layer of foam but not much else... :rockin:

I am relatively new at this and have just finished my fourth batch (Belgian style Golden Ale). Most instructions advise to cook the wort at a 'boil'. When I really get a 'boil', the wort has to be at over 190F, more like 200F. I have also heard that cooking at too high of a temp creates less...