Recent content by Machiavelli

Thanks for the advice, all. Thats amazing........I cant ever seem to get that kind of clarity!

I dry hopped for the first time a couple of weeks ago. It was 10 days in primary and a week in secondary, when I chucked in a small package of pellet hops. Planned to keep another week in secondary and then bottle. Anyway, I should have read up a bit more on dry hopping. I'd have known to...

Thanks for the reply. I used the AHS bag. I'm still learning. What does 37 ppg translate too? I mean, if you added a bag of AHS priming sugar to 5 gallons of water.....about what would your gravity be? Thanks! M

Hey Woolly, Definately, dont use me as an example. You know more thatn I do, I'm sure. Mine probalby could have stayed in primary a bit longer. My orginal gravity was around 1.07, but I think the bucket was water-topped. It should have been a bit higher. I've never gotten the hang of...

Is that common for Belgains? I'm asking because I just got done with a Belgian tripel and when I moved from primary to 2ndary, it kinda had a sulfur smell? I read somewhere that could be caused it if sits on the primary yeast too long, but I only kept in primary a week?

Anyone know the gravity of a regular pack of priming sugar? I bottled my Trappist Tripel tonight and got ahead of myself. Took the gravity after I added the sugar. It was right at .02 1 week in primary 3 weeks in secondary .........shoulda been okay to go, im hoping. Thx M

Cool....ill give it a bit longer. I was just worried about yeast dying out before bottling, especially since I added the clearing agent. I heard that it will settle the yeast out? Im ashamed to admit that I didnt write down the OG. I DID test it though and believe it was around 1.07...does...

Belgian Trappist Tripel 1 week in primay 2.5 week in secondary thus far I added some gelatin finings a few days ago (1st time using it) and planned on bottling a couple of days later. A day later, I noticed that the brew was layered. The top quarter was/is pretty clear, while the bottom...

okay thanks Yeah, grain is: 3lbs pils 2 lbs 2-row 3lbs extrapale DME Out of curiosity, why does pils need to boil longer? What other grains benefit from longer boil times? Thanks M

Okay, I've just read in several places that a longer boil can help with clarity and is definately recommended for lighter beers (90 mins at least). Helps to boil off and separate protiens and such, I guess. Now I'm a bit confused. I remember a thread not too long ago about how "late...

Well, I just made my first blowoff system. Up until now, I had only used dry packaged yeast. Boy, what a difference. I made a Belgian Trappist Triple and pitched two smack packs. They recommended two for this beer. I'm used to a quick two day, mild ferementation with the dry yeast. This...

Thanks....very informative. Yes, I'll prrobaby be doing this one on the cooktop. I just got an 8 gallon pot, but I think its going to be used for outside....need to get a propane burner first. Out of curiosity, how would "stovetop mashing," differ from "other" mashing? You mean...

Thanks to these forums, I've been inspired to try my first partial mash. I went with a Trappis trippel. I liked the looks of the ABV. :mug: I had a couple of questions though. Here's the recipe: 1/2 Cara-pils 2 1/2 Blegian Pale 1 clear candi sugar 6 extra pale extract 2 munich...

Thanks for the advice! Here's my pot: Austin Homebrew Supply I think its about 14" wide. 30 minutes seemed about right, when I tested it too. You're right Pol; I think I got quite a bit of boil off. So, I'll just need to add bit more water? Trial and error. My cooktop is not gas...

I had some supplies arrive today. One of the items was an 8 gallon pot from AHS. Man, it looked taller and not so fat in the picture.......im sure there's a joke there somewhere. Anyway, I tested it out on the cooktop and took FOREVER to bring 5 gallons to a boil, and then very hard to keep...