Recent content by Irishguy42

Yeah, I misjudged how big of a batch size I had when I originally made the wort, so I had to put it in the 5 gallon carboy. I'll just be really careful when racking over to secondary. I'm fairly confident with my technique and sanitizing. I'm 99.99% sure it's done fermenting either way.

Best tool to use to stir in spices? Handle of a long spoon? It's ~3 gallons in a 5 gallon carboy right now, so there is a decent amount of headspace I have to overcome before actually touching the beer. That's kinda why I was thinking of moving over to a secondary (I have a 3 gal PET carboy).

Beersmith tells me xOG and xFG is 1.073 and 1.023 respectively. My OG was 1.071 and right now it's sitting at 1.022, and it's been that way a few days. And yeah, I figured I could take my sample(s) and scale the amount of spices to my preferred taste. If I'm leaving it in primary, how would be...

Hello! So, I'm brewing a pumpkin milk stout, and it's been in primary for about 10 days. I kept it temp controlled in a Cool Brewing bag, and it seems like it's finished fermentation (did two readings over last three days that have showed consistent SG around what my xFG was). I have been...

Yep! I brewed a different pumpkin recipe (milk stout) yesterday and even though I roasted the canned pumpkin puree, it all pretty much dissolved in the boil! So the bag would have been useless lmao. I did put some spices in at flameout, and I'll give it a taste before I rack into secondary. If...

Invest in Fermcap-S. It saved me from blowing up big time and a 1oz bottle will last you a long time.

Pumpkin Pie spice (or anything like that) is used for flavor, not body. Actual pumpkin is used for body, not flavor.

Yeah, I figured that it would take trial&error to really nail down that stuff. Just wanted to make sure I looked like I was on the right course. Do the amounts for the grains/etc make sense for a 3gal batch?

So, I'm thinking of my next brew, and I wanted it to be a pumpkin ale. I was looking at this famous recipe here, and I wanted to convert it down to a 3gal batch size. I'm learning how to do Beersmith as well, so I figured I'd throw in the recipe as best as I could, and scale it down. Now, I'm...

Was looking at doing the extract recipe soon (though I will be doing 2.5g batch) and I was wondering...pumpkin directly in the wort for the boil, or in a bag in the wort? If so, what size bag is good for, in my case, 30oz of pumpkin? And how much trub am I going to expect once it's done in...

Good to know. Thanks!

What thresholds do you consider to be moderate and high gravity?

Yes. It reads 1.000 in distilled water @ 60F

Yeah, I had corrected for temp. Not entirely sure how to explain it. I originally re-pitched my yeast after ~4 days of no activity/change in gravity after my original pitch, but I don't think that was it. It tastes good and looks good. So I'm not sweating it too much. But yes, I will pay...

So, my first brew has been sitting in conditioning for ~9 days, so I decided to throw a bottle in the fridge yesterday to try it out today. And here it is! This was a cream ale kit that I had a few mistakes on originally. It doesn't taste too cream-aleish, but it has hints of it. But it...