Recent content by Jeffrey1122

Hi All, I'm designing my first extract recipe, and I'm wondering how it looks to others. I'm shooting for a sweetish English style stout in the darker range. 5 gal. batch 6# Golden LME .75 lbs. Roasted Barley 550L .25 Chocolate 412L .25 Caramel 80L 1 oz. Fuggles @60 min. 1 oz...

How did this turn out? I did the same thing.

Thanks. Actually, it turns out that going back over it my yield was even less--just a bit above 4 gallons (538oz). So, I'm looking at roughly 1.25 oz of corn sugar per gallon. Is this going to be trouble?

I put 5oz priming sugar in my secondary with about 4.5 gallons (maybe a bit less of beer) and bottled it. Are bottle bombs a possibility, or I am just finding something to worry about?

Thanks all. Well, it might not be the conventional thing to do for an Amber Ale, but I'm thinking about dry hopping with 1oz of Willamette hops. Any thoughts?

I'm thinking about adding some java to my bottling bucket for an extra kick for a Christmas porter. :rockin: Has anyone done this before? What has worked best for you?

What about rubber banding a hop sack over my racking cane when transferring to the bottling bucket? Can I get that extra half gallon then?

I've used some for bottling from True Value. It's worked fine for me.

Hahahaha! Oops, I didn't see the date. :D

Hi everyone, I'm considering dry hopping an American Amber Ale kit. I want to do it in the primary, and I thought I would just dump some pellets in the carboy after fermentation slows. How long should I keep them in, and is it better to use a hop bag since it might make it messy when bottling...

Thanks for the great info. folks! :mug:

Hello All, I'm a newer brewer, and I just got done making a Brewers Best American Amber Ale. The called for OG is 1.050-1.054. I pitched my yeast with my OG at 1.057. What kind of effect might this have on the beer?

Thanks folks. Tipping the carboy doesn't seem like an option. I thought about it, but they're up there near the top--right below the bottom of the carboy cap.

Hello All, I pitched my dry yeast last night, and I realized this morning that a handful of yeasties got stuck in the neck of the carboy. I am worried that this might turn moldy and am wondering if I should get it out of there just in case and how I would do it. Any ideas?:o

Don't worry about it. My first batch showed NO visible signs of fermentation in the airlock. The bucket was not airtight. It fermented fine. As long as you see some krausen on top, it should be fine.