Recent content by iBrew

I'm not sure what to do with it. My girlfriend's family this passed Christmas did a secret santa, pick a name out of a hat and spend $50.00 thing and I got a brewer's best Belgian Triple kit. Even my first batch years ago was designed by me, 100% extract mind you, but designed by me...

P.S... is this a definite "No" on the muntons dry?

huh, thats really not as bad as I thought it would be. I have kept even milder beers in for that long. Only other issue I could pick at would be how sour it would get, and of course how much oxygen the brett would need to actually show up...

I was afraid of that.... hahaha I am pretty timid of the brett. I fear the process of balancing the aging of vs. bottle bombs (vs. my patience of course...)

I am trying to pick a yeast for my new, old ale...:drunk:..... I keep running onto a muntons old ale kit. Now, I have already designed and bought my own recipe sans the yeast. I have a couple of packets of muntons dry yeast in the fridge. Is this ok to use?/Would it be the yeast in the old...

I used .5 oz of Spaltz in my flameout leaving .5 oz in the bag still. I used clean hands and scissors to open the bag and then put the remaining hops in a ziplock and then back in the fridge. Since they are opened, should I be flash boiling them in the hop bag before adding them to secondary...

(OP here) Just letting you all know how it turned out. I bottled with 3/4 cup corn sugar and 1.5 cups of splenda (the cup for cup [to sugar] baking splenda). Everyone seemed to like it but the women in my family and in my circle of friends back in Connecticut really liked it especially. In my...

It's starting to look like my dubbel will finish a bit high at FG 1.019. I have been debating weather or not to pitch more yeast for bottling. I started at OG 1.079 and pitched 11.5g of Safbrew t-58. I have hit my attenuation but I'm not sure if I should boost my brew with a fresh dose of...

History: I had the common 1.020 conundrum recently for a couple days. I roused the yeast and ramped up the heat in my brew room 2 or three degrees and it's fermenting away again wonderfully. Here are the stats followed by my actual question (which given the title of the thread, may not be hard...

Not a riot but a saviour... I always show up with at least a home-brewed 12 pack in hand!!! Anywho the brew is bottled and all seems well...If I have any bottle grenades I will be sure to update, but my FG stayed the same over three days. I have high hopes for this one, tastes great!

I already know cash is the reason for the season, don't need to be reminded. If they told you something else in Sunday school they were wrong, even Jesus would tell you he was born closer to April...

Well put, I will take another reading at noon tomorrow giving me three readings over three days. If I remain at 1.010 I will stop concerning myself with bubbles. If it is the same and all goes to plan I am just going to gently stir in my priming sugar water and bottle as usual.... unless...

I just sat in front of the bucket for two minutes and timed it and the airlock bubbled 4 times (5 if you count the bubble when the timer went off). So an average of 2/2.5 bubbles a minute? I used Munton's yeast and it began fermenting at 68F...it is now at 71F

I have had a 5 gal batch of graf (cider-beer) going for a few weeks. I had it in primary for 8 days and then racked to secondary for what will be 8 days tomorrow. I was supposed to bottle after 14 days but last night when I went to bottle I noticed that my airlock has restarted. I took a SG...

ok, so I am about to bottle this stuff in a few days. Originally in my boil I used a low IBU .5 oz of fuggles. Upon taking my latest reading I tasted the product and noticed it didn't have the right malt to hop flavor ratio. It is too malty. I decided to dry hop with the last .5 oz of fuggles...