Recent content by JacobInIndy

Woot : One Day, One Deal (SM) It can monitor temps from up to 100 ft away. Perfect for monitoring the temp of your keezer, freezer, or kegorator without having to run another wire through the wall.

So you're saying you made a 5 gallon recipe into a 6 gallon recipe without increasing the ingredients? That would certainly give you a low OG.

1.03 is definitely not high enough for an IPA. IPA Style Guidelines His extract was pre-hopped, so no hops to add, I'm assuming? Sounds to me like something was left out of the kit...

I would give it two to three weeks in primary, then keg.

I'm no expert, but from what I've read, the bleach flavor is one that tends to not mellow out without extensive aging. However, I have had zero experience with bleach flavors as I use Star-San, so don't dump until a more experienced brewer chimes in.

I had a Rare Vos about a week ago and decided to culture the yeast. Does anyone know if they use the same yeast used for fermentation or a bottling strain? I smelled it and it has a wine-like smell to it--not typical of a belgian strain, I thought.

Adding hops at flameout(end of the boil) is going to increase the amount of aroma they impart. When you boil hops, you boil away the wonderful aroma. The longer you boil them, the more aroma you lose and the more bitterness you gain. So, steeping the aroma hops for 15 minutes in the hot...

You can use cane sugar, just reduce the amount you use. Check out this thread: https://www.homebrewtalk.com/f39/cane-sugar-primer-129327/ And to answer your question, no, I don't believe any grocers sell corn sugar. At least Kroger and Marsh Walmart do not.

Have you taken a gravity reading?

Whatever you're fermenting in, cover it with a t-shirt. Then it won't matter.

You will still have millions of active yeast in the beer. Especially for a dunkel. A strainer bag probably isn't fine enough to catch yeast.

I used Orange Marmalade in a Wit and it turned out well. I know it's a little different than preserves, but it could be interesting to try preserves.

Stop worrying. You definitely have sugar in your wort. What temp are you at?

Magnum for bittering and Cascade for flavor and aroma

I would say two weeks is good. What kind of beer? Big, hoppy or complex beers need a little more time to mellow and for the flavors to meld. Simple pale ales and Wits/Hefes don't even need a secondary.