Recent content by lkondolian

You guys were totally right -- not enough hops. Repeating with 1 oz perle/60m, 1 oz at 30 m and 1 at 5 m.

Hi, I'm shooting for a not-very-bitter but very Saaz-hoppy light pilsner. What do you think of this recipie? 3.3 lbs Briess light pilsen LME, not hopped 3.3 lbs light DME 0.5 oz Saaz hops for bittering (60 minutes) 1 oz Saaz 1 minute volume up to 5 gal wyeast 2112 lager yeast...

In laws are here, and they want to brew tonight. SIL chose Oatmeal Stout from LHBS. I hate oatmeal stout. Here's the recipie: 6.6 lbs muntons amber liquid 1 lb muntons dry amber 0.5 lb black patent malt 471 L 0.5 lb Roasted barley malt 675 .5 lb chocolate malt 338 L 1.b flaked...

I have a partial grain ESB that's been in primary for 3 weeks today. I was getting ready to bottle (I do 3 and 3), but the FG is 1.02, supposed to be 1.013 with this kit. OG was 1.05. It tastes awesome already. Kit called for Wyeast Thames Valley Ale Yeast, which I did pitch, but...

aha! I was told to get it to 180, turn off the heat and add the grain bag. Maybe that was it. Will the yeast take care of the tannins?

I've done a few all extract batches, and they're generally ready to drink after 6 weeks. 5 weeks would be tolerable, barely. I have my first couple of batches with steeping with 1 lb of grains in bottles. One is at 8 weeks, now, and still really tastes grain-ey. (An american pale ale.)...

This sounds wonderful. But why use Nottingham? Why not use a yeast which puts out fruity flavors?

I made a really nice porter using safale 005. I want to start another batch of it, tonight, and I have everything I need except for more dry yeast. BUT I have several bottles of the previous batch, having been kept at room temp the whole time. How many 740 mL bottles' worth of yeast...

On my 5th batch, here. I've never used a secondary for an ale before, but I just did my first batch with steeping grains and got tons of cold break at the bottom of my primary. (But I also need that particular primary open for later this week.) So I just racked my ale (at 8 days) into a...

So this one isn't carbing, and doesn't taste crisp at all. I'm tempted to add a grain of dried lager yeast to each bottle and keep lagering/carbing at 55 deg. Worth a shot, or should I put it on my lawn tonight? (screw cap PET bottles, so doable.)

Worked perfectly. Trub looked intact in the tilted back bucket.

I did an apple ale with actual apples: 12 oz honey 6 lbs muntons light DME 1 oz Holterhauer pellets (sp?) boiling into a 1.5 gallon boil, 45 min. Add 0.5 oz 6.5 % cascade hop pellets finishing Add to 3 sliced apples (sanitized using a paper towel soaked in vodka) and 1 can of...

Yep, never used anything but carb tabs. Someday when I get sick of bottling, I'll switch to forced CO2 in kegs. My homebrewing addiction is not that far along, though. Yet.

I just got an ale pail to use as a primary. The spigot hole is a little low, so I plan on tilting the pail back to elevate the spigot about 2 inches a day before bottling (no secondary for me.)

I'm thinking of doing the same thing (Cooper's Irish Stout kits were on sale last month, and I picked up 2). (The kit is: can of Cooper's Irish Stout liquid ME Box of Light dried ME 1kg box of dex, of which you're supposed to add 300g) I did this kit once, liked the basic recipie --...