Recent content by Jbloader

BTW, O.G. 1.072 , F.G. 1.016...now I just gotta wait a few weeks...

Yep! That's why I posted. I was bottling and I wanted some other guys out there to know that we all screw up. I do a lot of my fermenting in plastic so when I pop the top and there is nothing but krausen on the top it is a good batch to me. When tasting my F.G. I was pleasantly surprised...

It was on a dark stormy night... Well, it was dark anyway and I was in my basement adding dry hops to my IPA. Advance to bottling day two weeks later and alas,there is a hop bag in the bottom of my Baltic Style Porter. Good thing I like hops, but now I am gonna have to run this porter again...

I test one on bottling day. Then one at one week conditioning. Then one at two weeks. Then three right before the fridge. Then three or four after one day of the fridge. Then about a six pack after that. Hell, by the time my beer should be ready I've drank it all except what I give to...

Also, I wanted to see how close I could get. The funny thing is adding rice extract to my wort...the whole time my brew looked like fetid swamp water. They better drink this crap. I don't need to get drunk that bad and there is only so many warm days in a year to make beer-butt chicken and...

LOL, I try. There are a couple of guys that want quality but most of them think it is a travesty if there is no OSHA compliant way to shotgun their beer; which leaves my homebrew out. :D

I am pretty new at this but I am agreement here. I have 8 brews under my belt so far and use the hell out of a beer paddle. After 30 seconds I get a huge froth and then beat the hell out of it for another minute or so. I have only had one brew not ferment within 72 hours and that (i believe) was...

Pretty cool thread. I just got done brewing a Miller/Coors/Bud clone for my dead pallete peers at work, and tomorrow I am brewing a Rusky Imperial Stout and a pretty standard IPA. My buddies that won't drink "dark beers" said they would drink a beer if I could make it taste like Miller...

As long as you snaitized well I would be less concerned with the grommet than your yeast pitching temperature. I am a noob also, but it was my understanding that you should not pitch warmer than 80 degrees (70-75 is optimal) due to getting banana esthers in your brew. Some of you more experenced...

Mangda LarvAle

Bug Gut Bock. I actually think I saw thousands of these bugs while at Air Force basic training in San Antonio. You turn on the lights in the chow hall and they ran like hell. La coocooracha! La coocooracha! :ban:

As a general rule I don't remove a blow-off tube due to oxygenation or the chance of contaminating the brew. You want to maintain that buffer of carbon dioxide. However, if you left the tube on through the violent part of the fermentation and are now down to a few bubbles every couple of minutes...

Thanks for the quick response. I hope that I sanitized as well as I think I did. Is there anything I should expect, taste-wise, from the beer due to the long fermentation? Thanks again. I appreciate the quick replies.

When i ptiched the wort was at 55-60 degrees. I got it colder than I wanted. O.G.= 1.064 (1.066-1.068 expected)

Gravity is the same. I think my yeast was dead, and by saying that I am approaching 72 hours I mean in like 1 hour. I finished this brew at about midnight on Sunday. I guess the main question is whether it is something that can wait until tomorrow evening. This is the second time I have used...