Recent content by jdauria

Just tried myself for shipping to Mass...40 lbs of grain is $19.95 shipping, but if I change it to 50 lbs, shipping jumps to $54.13. Looks like Smcinco had 50 lbs of grain not 40 in the pics he attached. So looks like if you need more 50 lbs of grain or more, you are better off doing two...

Welcome! It is definitely an addictive hobby! I started off years ago brewing like 3-4 times a year, now it's 25-30 times a year and half our basement is full of kegs brewing supplies etc!

Supposedly it's not from a brewery, but from a German brewing science lab called Wissenschaftliche Station which was in Munich back in the '90', which is basically Weihenstephan now. There were two brewing labs back in the day, one in Berlin and the other in Munich.

935 +3 gallons Czech Amber = 938

Double Decocted Czech Amber on deck for this coming weekend. Well, Czechish since I am using German X yeast. Sekado Pilsner malt and Saaz, Saaz and more Saaz.

781 + 3 gallons Dunkels Bock =784

Feel like we all make that one dumb mistake every now and then, and then the beers turn out to be some of the best ones. They may not be exactly a Helles and a Bitter, but let us know how they come out.

The bubbles you are seeing are most likely just CO2 coming out of suspension in the mead, and said CO2 escaping via the airlock. Only real way to know what is happening is by taking a reading, and then taking another in a day or two. If they are both the same, it's done. I mean I can see...

Surprised that their site only says up to 15% for a Rauchbier. Didn't use their malt, but had a Rauchbier recently that I used 39% Weyermann beechwood smoked malt and the beer did good in comps, but many of the judges noted "low smoke flavor". 10 or 12% is a good start, was going to say if...

725 + 3 gallons English IPA = 728

Raise your temp up, 61 is pretty warm for a lager in the first place, but 34/70 will work there, so would think the yeast would have done it's job, but try bumping it up to 65-68 at this point for a diacetyl rest anyway and the warmer temps make give the yeast a little kick to get going...

Assuming you used a brew bucket for open fermentation? If so, your airlock probably stopped bubbling because those plastic bucket covers are notorious for not sealing 100%, which is allowing CO2 to escape out in any gaps in the cover instead. Combine that with CO2 production not being as...

Last brew was a Belgian Single, English IPA up next.

Besides what you already have, I would also add Epsom Salt, baking soda and canning salt. Epsom will add some magnesium and sulfates to water, baking soda is good if you need to bring pH back up, especially if making a dark beer. It will add some sodium and increase bicarbonate. As for...

503.5 + 3.0 gallons Patersbier =506.5