Recent content by littleScrapper

i've made 3 brew house kits now. 2 IPAs and an Oktoberfest both IPAs are delicious. the Oktoberfest is undrinkable after one month in the bottle. it tastes very bitter, or like a chemical or something. my brother says it tastes like nail polish remover, i think it tastes like rotten...

i live in winnipeg, so there is going to be lots of snow here very soon. otherwise i would go down to canadian tire and pick myself up one of those 6 gallon propane turkey fryers. perfect for mashing and boiling except they're not the best for indoors.. thanks for the advice and the bump Teaman

i went shopping today and i picked up a bunch of grains to make a stout. i think i got way too many roasted grains, i didnt know what i was doing... here's what i got: roasted barley - 350g chocolate malt - 250g black patent malt - 125g crystal dark(120) - 125g carafoam malt - 125g...

if you want the clearest beer possible, don't move your fermenter. if any sediment is going to get into your beer, it will be from the last bit you are trying to siphon off the top of your yeast you can just rack it into a priming bucket in your furnace room, then bring that wherever you want...

i had the same issue with an IPA i just made. my uncle came over to our place to help me out with racking. he told me that it is absolutely necessary to fill it to the top and leave as little space as possible.. after bottling, we tasted the beer and it was slightly watered down and...

good question. i wonder if it would suck the water right out of your airlock...

same here on buying way too much dextrose. it's what the rookie sales clerk told me to put in my beer my first time, so i did what he said.. but don't forget, if brewing beer is something you want to continue in the future, and you plan to bottle your beer, you can use all that dextrose for...

i love you guys :tank:

at your brew shop you should be able to buy bags of dry malt extract, or sometimes jugs or pails of liquid malt extract; light, medium, or dark. you can substitute this for the dextrose in your recipe for a better flavor. just a suggestion.. i've also heard of people using 2 cans and no...

+1 on that. if you don't leave about a gallon of head space you could have a bit of a mess. especially if it is a dark beer! if you think you are low on head space, use a blow out tube.. also, if this is your first brew, you might want to consider substituting some or all of that...

I want to pitch my Wyeast 1272 American Ale II into a 6 gallon wort of about 1.060. the directions say pitch into 5 gallons. is this ok? b should i make a "starter"? i don't know what a starter is.. (..i'm brewing a 5 gallon Brew House IPA kit and I am steeping i 2.2 lbs of honey malts...

so just as an update: i bottled the IPA, and 4 days later we cooled one down in the fridge and it was delicious! we got full carbonation and it's already quite clear. just like a beer from the store. Brew House kits rock!! i can't wait to get another one we even used twist top glass...

not sure if you meant to post the same link twice but thanks! i will definitely try using some brewing software. maybe there's some good open source ones for linux since i don't have the space or money to buy a 6 gallon pot right now, i think using the coopers kits with some all grains...

thanks, i'm not even really sure what i'm asking makes sense so, let's say i steeped 1 lb of grain in 2 quarts of water at about 150 deg., how much DME or LME would that equal if i added it to a extract kit in replace of just plain water? i basically want to make the coopers IPA kit and...

I was just wondering if there is a general rule-of -thumb to figure out how much fermentable sugar you can get out of malted grains. for example: if i steep 1 lb of grain in 1 gallon of water for 1 hour, how much sugar or DME/LME would that be equal to?