Recent content by mambro

Thanks for the replies. It's Safeale US-05 (the ideal temperature is 59 to 71 so I should be fine http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf). The temperature is the the bucket temperature measured with and Adhesive Strip Thermometer (it goes from 58 at night to 62F during...

My beer (an American IPA) has been sitting on the primary for 2 weeks at around 59F (15C). The airlock is still bubbling, but not that much. I want to dry hop for 5 days and then bottle. I see these three options: 1) Leave the beer at 59F and just dry hop there 2) Move the bucket in another...

Yes, that's just a reflection, there was no film. The yeast is Safeale S-05 I've been using that many times. I have to say I usually do 1 week in the primary and another 1 week in the secondary (with dry hopping) while this time i did just 15 days in the primary and didn't dry hop. That might be...

Good to know :mug: So were is the sour smell coming from? It's the first time I smell that in the fermenter :confused:[I have to say it's my first dark beer]

Opened the fermentor today to bottle my stout after 15 days fermenting in the primary [20-22C (68-70F) with S-05]. Quite strong sour smell, lambic style, I tought the beer was gone but tasting it there is nothing weird both in the taste and in the smell. Infection?

Not having a wort chiller I usually wait around 2 hours for the beer to cool down in the kettle to 75C (170F) and then filter out the hops and move the wort in the fermenter where it cools down overnight. In the morning I then pitch the yeast (at around 18C [65F]). My question is: what is the...

Totally agree :) Interesting. I actually read somewhere 60mins is a quite conservative amount and that actually mash can be much shorter (20-30mins) for most of the grains. Is that not true? Thanks I didn't know about hop standing. Looks promising. I actually always do that indirectly since...

Mash at 61C (142F) for 1 hour 6Kg Maris Otter [75%] 1Kg Munich [13%] 0.15kg Caramunich 1 [2%] 0.25kg Belgian Biscuit Malt [3%] 0.25kg German wheat [3%] 0.25kg Oat flakes [3%] 60 min Magnum 20g 30 min Simcoe 20g 15 min Simcoe 20g 0 min Topaz 15g dry hop Topaz 30g dry hop Simcoe...

Thanks for the replies :) Eventually I did as of the original post, the main screwup I see is the efficiency. I usually get 60%, this time I suspect it will be much lower.. The OG after sparging and before boiling was 1.040 :\ It will go up with boiling (boiled for 120 minutes in total) but...

And what about some espresso in the second fermenter? :)

I've been brewing all-grains for a while and I am about to try my first imperial stout. This is what I am going to do: batch size: 6.6 gallons (25L) boil size: 7.6 gallons (29L) 9Kg (16.5 lbs) Extra Pale Maris Otter [70%] 0.75Kg (1.6 lbs) Roasted Barley [6%] 0.75Kg (1.6 lbs) Belgian Biscuit...