Recent content by noisebloom

I just wanted to give an update on what can happen when you go completely off the rails and experiment. It's been 10 days since I bottled my Amber, and I threw one on the fridge and just poured it. The result is very much a hybrid of an Amber and IPA (perhaps a Red IPA?), with a good malty...

Wow - a lot of responses. Thanks everyone! When I made my previous and first brew ever, I definitely had some panic settle in for the 10 or so days of fermentation... "What if it's awful? All that time I spent waiting... What if my buds don't drink it?" It ended up turning out really well (used...

I believe I roughly based it off of a recipe online that seemed to be good...? You never know, though. Taste wise, it just tasted hoppy, but yeah, I think I'm going to have to be very patient and wait 2 - 3 weeks.

Decided to "experiment" for my second 1 gallon extract brew by making an Amber of my own recipe: 1 lb Caramel/Crystal Grain, 15L (for steeping) 1 lb Sparkling Amber Briese DME 0.2 oz Columbus hops in the boil 0.1 oz Simcoe hops at flameout Tasted it at flameout and was happy with the malty...

Didn't know where to put this, but really wanted to show off my first beer ever. Hazy citra-hopped IPA: My second beer (a Columbus/Simcoe Amber) is nearly done fermenting, as well. :)

Thanks! Been watching some videos on growler filling and this is a good summation of what I see as the process... I'll definitely do this for my next batch.

Nope... I may have incorrectly assumed that this wasn't mandatory for filling growlers. Does this need to be done? If an anything, the growler was warm because I rinsed it with hot Star San.

Oh - that makes sense... My beer was under higher pressure but I effectively added lower pressure to the air above the beer, so the CO2 moves from high to low pressure... Would that cause the excessive foaming I saw?

By reset, do you mean did I re-purge the air? No. Do I need to do this after each pour? It was half full... And since it poured mostly foam, I would think that there was a lot of CO2/pressure in there?

Just made my first beer and have been super thrilled with how it looks and tastes out of the keg: pours with a nice, pretty head. Was going to share with a friend and this was my growler filling method: Purged my keg's air, set my reg on 5 PSI, and poured a sample to make sure it looked good...

I ended up assuming that the fermentation was done and cold-crashing my fermentor... And after ~5 hours, everything in suspension was at the bottom! Kegged, did a quick burst carb to take a sample, and it tastes great! Super stoked. It's going to sit at serving pressure for a few days to condition.

This makes sense. Thanks for the explanation; I didn't find a physical explanation for this before now!

Thanks for the response and advice! I basically took a gravity measurement with a refractometer post-fermentation ONLY, which means I have no way of correcting that reading except for using the OG from the manual. From that, I was able to guess that I'm at 1.008 FG and 5.5% ABV, and even if my...

Working on my first beer ever from a Northern Brewer 1-gallon extract starter kit (Kama Citra IPA). It's been fermenting for 10 days, and after what seemed to be a very active fermentation, the krausen fell and the beer darkened. I haven seen any activity in at least four or five days, but there...