Recent content by MBuck

So, went with half a tsp, rehydrated first, tossed in at 15 minutes. Clearest I've brewed so far, although hard to make a final assessment both because so early in the process and because doing a brown and hard to see through at fermenter volume.

I'm only doing 5 qt batches with boils of 2 1/4 - 2 1/3 gals. Don't want to use too much - the stuff I have sort of looks like cigarette tobacco and recommends 1 tsp/5 gals.

Thx all. So, a 1/4 tsp good for a 2 1/3 gallon boil?

Planning my first use of Irish Moss in a brew tomorrow and have a question. I understand that I should toss it in at the tail end of my boil. Then I will chill and transfer to my carboy. Now, I always strain the wort on the way into the carboy which I assume will capture all the Irish Moss. Will...

So I gave the milk stout another week to cleanup and bottled today. Gravity still 1030. Taste was even smoother and a touch less sweet. Now a little more waiting. My Pale Ale only progressed a tiny bit to 1024 - think it may be stuck there. Giving it another week too Tomorrow trying my first...

Typed Crystal but meant Cascade (although is also Crystal 20 in the grain bill).

So,milk stout still at 130. Tastes great. A little smoother, sweetness diminished a bit and hops more prominent. It's been two weeks. Do I bottle tomorrow or give the yeast another week to work its magic? Pale ale started last Sunday with a half tube of White California Ale, but better...

Have been thinking more about this. Does aeration become that much more important because I pitched a full packet (5 gallons worth) for only a 1 gallon brew? Or does the yeast adjust (sufficient "die off" to allow the proper amount to thrive under existing conditions)? I have been reading...

Thanks. Things to bear in mind for future brews.

Hmmmm. I've been reporting rookie mistakes, but this one may owe something to old age (failure to put on reading glasses) - went back and looked at recipe and it calls for 153 not 158. I guess the good news is that I had a lot of trouble maintaining my mash temperature (mashed in my stockpot) so...

Thanks, we'll have to see how it turns out.

Ahhhh. Well, newbie lesson learned. Haven't mentioned it, but so hooked by the brewing bug that went out a bought a second gallon plus carboy the weekend after starting the milk stout and started a pale ale. This time well and thoroughly shaken/aerated before pitching (and did maintain a more...

Not really no focus, but new to this and wasn't as aware two weeks ago of the importance of aeration as I am now. Did some initial swirling, but not the vigorous shake that I would now. (did do some shaking since opening day, but not early in the process). Only 3.2 oz lactose. It was Irish Ale...

Ok, will give the temp bump a try. Thanks

Tastes very good. Smoother/mellower in the most recent sample than earlier ones. Also less hoppy (fuggles) than previously as well - maybe something lost there. Not overly sweet and good mouth feel. When I referred to something more I was talking about attenuation - I don't want/need my socks...