Recent content by LovetheHops

What about pouring in 80oz of bud light. Would that work?

I don't think it will either. I used wlp 051 calif V ale yeast. Hops were summit, warrior and uk holdings. (1 oz of each) I think I'm going to drink most of it and save a couple bombers as an experiment.

I just did this. I left my mash for 24 hours before I sparged and boiled. The result, a sour beer. Drinkable, but sour. Lesson learned. I personally won't do that again. Does anyone know if the sourness will dissipate with time?

So I made a mistake and bought 2 pin locks for my 4.4 cubic foot mini fridge, and of course they both don't fit. I'm wondering if i get 1 ball lock if it will fit with my pin lock as a the second keg. Anyone every tried this?

So I plan on bottling my hard lemonade, total volume 5 gallons. I am going to use corn sugar for carbonation. I also plan on adding lactose to add sweetness to the lemonade that will not be processed by the yeast. My estimates for the amount of lactose are 16 oz for 5 gallons. Does...

I figured it wouldn't be a big deal. Just curious what others thought. Thanks for you thoughts.

Do I have to worry about oxidation if I rack a 4 gallon batch into a 6 gallon carboy for conditioning in the secondary? I plan on conditioning in the seondary for 3 weeks (this is a Belgian ale).

I have had a batch come out with the same off-flavors you describe. I left it in the secondary to see if it would clean up, but it stayed bad. It tasted like some kind of astringent. Good luck. I'd be curious to see if your cleans up or remains a disappointment. Good luck.

also. I typically measure my gravity at 70 degrees.

Thanks for the replies. I agree that I definitely didn't let the beer clear long enough in the secondary. I don't think that I over primed due to the fact the honey isn't 100% fermentable sugars. I do not see any rings in the neck of the bottles. I have opened other bottles with less...

I just cracked open an IPA. I noticed the bottle had a ton of sediment in it, almost 1 cm. I opened the bottle and the beer volcano out of the bottle. The sediment looked like debris caught up in a tornado. The beer was undrinkable. Other specs: Beer had been in bottles for 7 days. ( i...

I have had a similar experience. I added 1 tablespoon of fresh ground ginger at boil, and my beer had an overpowering ginger flavor upon my first taste test. Here's what I did. I boiled 3 cinnamon sticks in 1 cup of water, let it cool and added it to my secondary. After a little extra bottle...

thanks for the feedback. I don't think it is the extract as it was freshly poored that day. I don't think I burned the extract, as I took the pot of the heat during the extract addition. It is still fermenting so perhaps it will clear up as the yeast still have some work too do. I suppose you...

after 9 days of the following: -3 days dormant until fermentation, -3 days vigorous fermentation requiring a blow-off tube, -3 days "normal" fermentation I measured the gravity today and it was only 1.041 (on day 9), og was 1.065. Given the vigorous fermentaion and the time, I was...

If it is stressed yeast, will this beer heal itself?