Recent content by hutteriteBrewing

So I've run into a little problem with my extract brewing...Hear me out. Si, what I did was the following: as usual, I had my brew in my bottling pail, and added my sugar to it for carbonating. I then give it a good stir, and proceed to fill my bottles with the beer. I cap it immediately after...

So I tried adding the extract to a commercial lager beer ( Budweiser), to get an idea of flavoring. At the 2.5ml-3ml mark (per 355ml) I was getting what I wanted. But there might be a difference in having the extract sit in it for a few months, over drinking it immediately? No sure.

Will definitely try a few different inclusions of extract in marked bottles to see what level I like better. I expect to be trying right around the 1 ML/bottle mark...Give or take.

I'd like to only be doing a few beers at first. Would prefer to add some extract to a couple of bottles at capping and see how it turns out. Most if my Lager will be bottled without adding extract. I'm hoping that's how it's supposed to be done. Thanks for any advice everybody

So I've been brewing for some time now and I'd like to try a flavored beer. I've got this Grapefruit brewing extract. 4 ounce bottle for 5 gallons of stock. I'm wondering about when I add it to the mix. Do I add it with everything else while its fermanating, or do I add it just before I fill my...

Getting back on the subject of having added sugar AFTER my yeast...I was disappointed with the batch three weeks after bottling because it had a very bitter flavor. However it's been bottled close to 5 weeks now and its definitely been reduced a fair bit. Very tolerable. It's improving even...

I leave about a half inch of beer on top of it. Anyways, I can use some of that in my 23 litre batches n put the yeast from the Extract Kits to the side?

Okay...I work with Extract Kits; how would I go about it? Mix it in without adding the yeast that comes with the kit?

Been at brewing beer for a bit now; got another (funny?) question. After done with primary, you get this yeast cake in the bottom of the pail...is it only good to be rinsed and gotten rid off, or is there still some potential in that inch of bottom sediment?

Opened it for a peek 24 hours in; its in secondary for a week now. (one week in primary). When airlock stops showing activity I like the idea of moving to secondary to clear up. I'm happy with this batch at this point.

Ha-ha...say you bottle it and there's a couple of ounces left in you bottling pail....you wouldn't try even your own brew????

Okay, with the Coopers Lager OS kit...I had it fermentating for 11 days and the Hydrometer reading stablized to 1006 on it for 3 days in a row. I bottled it. I also tasted it during bottling and noted a bit of a bitter aftertaste to it. I was somewhat disappointed since I don't like my beer too...

So, if the Hydrometer reading hits 1006, and staying there for the last 3 days now; can I leave it some more or should it get primed and bottled once it stabalizes like that? Its been in primary 11 days now.

My first brew started when I was 15; it was a Stout Beer kit from Belgium. Only did it to do something crazy; it turned out great because I made sure I did everything by the book. Then it was nothing for over 10 years. I started up again and just bottled my second batch in 2 months; so I'm...

Oh, I can lower temp, no problem...I'm from Canada, eh? Wouldn't need wet t-shirts either. :)