Recent content by kaconga

Sorry I didn't reply sooner, I tried but the phone app wouldn't post it. I think that if you haven't gotten good carbonation in 4 weeks then it would be time to address the issue. I would personally add more yeast before sugar because often times my priming woes were from an extended...

Go with numbers 1 and 4. How did you make your honey mixture? What was the yeast used as well as the final ABV? I find most beers get properly carbonated in time but some high ABV ones require extra yeast at bottling. 2 weeks for an imperial Stout is not really enough time though. 4 to 6 would...

Try a French press. They emulsify the oils instead of trapping them in a filter.

Red-x is a good base malt. It doesn't always perform as advertised but I really like it's complexity in hop forward beers. No experience with equinox though.

Some beers only taste meh when you get to the bottling phase. 3 weeks in the bottle and some fizz can make a beer taste significantly better.

Sometimes I sit and sometimes I stand. Mostly I just do whatever I feel like and don't give a damn about it. I didn't even consider that my manhood might be in question because I might sit to pee once in a while. But I really encourage all who stand to make sure you AIM that thing. My son will...

Your best bet would be to use the Mr malty calculator to estimate your cells and go from there. I never wash yeast I plan to reuse.

Brewing extract is not inferior brewing. It is just less controlled brewing. Brewing all grain won't make you a better brewer if you lack the capabilities to manage fermentations properly. If you buy some deeply discounted extract kids that are over a year old then you are asking for bad beer...

First thing to learn about brewing is patience. If it is done fermenting it still won't be done done. It will be done when it has cleared in 4 to 6 weeks. It doesn't have foam because it doesn't have suitable protein for making it. If you want to try and salvage this into something respectable...

Typically I don't change my yeast to get a drier beer. Usually I modify me mash schedule to create more fermentables or I add dextrose or some other 100% fermentable sugar. For me, yeast choice is primarily dictated by flavor profile and my fermenting temps.

Used the info in these videos to plan out the decoction I am currently making. Thanks again Kai.

Pilsners are pilsener malt and saaz hops traditionally. But for a first lager I recommend an Oktoberfest because it won't highlight flaws as much as a pilsner would.

I would make a 2 gallon batch.

Perhaps. You have gone more than twice the timeframe recommended in the first post. Did you at least stir it twice daily for the five day soak?

Speaking of stock. We buy a rotisserie chicken from the store and eat that then make stock with the bones. The price difference between the already cooked rotisserie and the uncooked chicken is about 70 cents.