Recent content by jzelina

Thanks for the replies

Slowly moving to herms system. just building a herms system slowly. Still using my cooler mash tun with 15 gallon hlt. I am wondering, do you start re circulation right away, or let the mash sit a bit after dough in, to let grain bed settle, or does it even matter?

Please count me in

I would enjoy the Blazing Saison all grain should I be chosen

good point thanks

thanks JWIN, So to clarify, the root beer extract has not been added yet, I was going to add that and the other ingredients after i mixed them with either water, or the partially fermented beer thus flavoring the beer, and boil to sterilize, So should I do that with water, and add the extract by...

I am trying this recipe 5 gallon batch, so far, I did not have the lactose so I went without, might add after secondary, I also accidentally add 5 tablespoons of yeast nutrient.. oops . Hope that doesn't hurt it. I also used 11 pounds of German pilsner malt instead of extract, My O.G. came out...

Thinking that may be it. The room I used was about 62 degrees. I did not get the bubbling I normally get during fermentation, I guess a few more degrees up would be better. I also normally keep the beer in the fermentor for three weeks, this time it was two. Also first time using S04. I am...

It is drinkable, but I would like to figure out what happened to prevent a re occurrence. Gonna think infection get some new tubing and a good cleaning. Bummer is behind the butterscotch smell which affects the taste on top, the secondary taste of the beer is fairly good. Which is what aggravates me

It is slightly buttery, it's is more the aroma that carries over to the taste. nothing sour... which a little would be okay since I was going for a Guinness type flavor.

If that's the case it's my first one......had to happen I guess.....

7.25 lb American - Pale 2-Row 37 1.8 64.4% 2.75 lb Flaked Barley 32 2.2 24.4% 1.25 lb American - Roasted Barley 33 300 11.1% 11.25 lb Total sometime after kegging and Not sure exactly when, was not there when i tasted the gravity sample

I made and Irish style ale, and while the mash steps went very well, the fermentation seamed to finish after 14 days, and as it stands now 50 days after brewing, picked up diacetyl. Not sure if it got infected, or caused by the yeast not fully cleaning up. I used S0-4 and checked gravity at 10...

So I have the stout in the kezzer 39 degrees for a couple of weeks. Took a taster, Di acetyl (butter scotch taste and smell). This being my first issue with this, can I warm the keg up to around 68 for a day or two to clear it up or while time take care of it?

Oh is that all there is to it :cross: