Recent content by NewerBrewer28

Hey, I'm in need of some quick advice. Tonight is bottling night, and everything was going as planed. Bottles were ready, priming sugar had been added, etc. It just came time to bottle, and I have searched high and low but cannot find the bottle filler attachment. (The spring loaded...

Alright, thanks for the help guys. I actually found one of my old brewing books that listed cane sugar as an alternative. It listed corn sugar at 4oz, and cane at 3.7oz. Therefore, I calculated that if I was to use 4.5oz corn sugar and only had 3oz, I could substitute in approx 1.38oz of cane...

Alright, it's bottling night, and it appears that I completely forgot about the dextrose. My recipe calls for 4.5oz of dextrose/corn sugar, and I only have 3oz. What can I substitute for the rest?

I was thinking of moving the Willamette up, but doing so will put my IBUs into the 30s, and the balance below 1.00. However, I was contemplating putting 0.5 oz Willamette at 45 minutes, and 0.5 oz Willamette at 5 minutes. Doing so will put the IBU at approx 44, and the balance at 1.04...

I'm fairly positive that I'm going to brew this as my tenth batch. I knew I wanted something that contained primarily Centennial, and this looks amazing. Because this will be my first SMaSH though, I have a question. Does steeping the Vienna at 150 extract all of the fermentable sugars, or...

Yup, Oakland gets Hetch Hetchy water as well, which is why I'm accustom to using gypsum. I think I've got a fairly final recipe down. 1 tsp Gypsum 8.00 lbs Dark Malt Extract (Dry) 2.00 lbs Maris Otter 0.50 lbs Cara-Pils 0.50 lbs Crystal Malt 40L 0.25 lbs Crystal Malt 80L 0.25 lbs Flaked Barley...

I think I'll probablly do that, as in make a half or fifth of a batch. Regardless, can anyone tell me what needs to be revised in the Imperial Soutish recipe? Im not sure if that's to much maltodextrine, and I know I'll probably need to leave them in the bottles for longer. Also, I was...

Sorry, once again, I made an error. I meant a teaspoon of Gypsum. As for adding Gypsum to the recipe in general, (1 tsp), it is actually in the recipe I got from a local homebrew shop for the IPA. I've brewed it three times, and it has come out really well every time so far.

I've always needed two weeks minimum in the bottles. My first summer ale was good for a first beer, but not great. I had one again a few days ago and it was much better.

Alright. And yeah, you were pretty much right with the word salad guess. It's just that I recently got a new brewing program, and I've spent the past few days experimenting with it. For the IPA suggestion what about something more like this? Estimated OG: 1.076 Estimated FG: 1.019 Estimated...

I really like iBrewMaster.

I dunno. That may be it, I'm not sure. After I put the wort in the carboy, I filled it with water until I got to five gallons. I did swish the mixture around a few times in the carboy, although maybe it wasn't enough. The overall color is still much lighter than expected, but luckily the...

Oh wow, thanks for pointing that out. That was actually just a typo, I meant to one teaspoon. Anyways, although it may seem odd, I kind of wanted to brew something that was actually more of an IPA/Stout hybrid, similar in concept to Dogfish Head Bitches Brew, which is a combination of Tej and...

The Gyspsum was included because, to be honest, I'm a creature of habit. If it should be left out, it will be done. I know the recipe doesn't look orthodox, and that's because, to be frank, it isn't. Im really new at this, and I knew the recipe wouldn't be perfect, scratch that, I knew the...

I've used Maris Otter for steeping on three IPAs, and it seems to have worked fairly well. To be honest, I don't think I'm doing a proper partial mash, as I'm not sure what defines a partial mash. For my brews, I usually steep grain for 45 minutes, heat up the wort, stir in the liquid malt...