Recent content by nonac75

I really dont like how my beer turned out-its borderline chemical tasting- and its a recipe i have made several times with great success each time. it could be something else that happened impacting my beer, but i wont be risking it as 22g of this yeast costs as much as A38/LAIII anyway. no...

i used the New England and pitched 2 packets into 5.75 gal of wort per recommendations, beer finished at 1.012 but i dont care for the flavor. doesnt have the type of citrus i get with A38 or LAIII

I returned my Brewie+ and went to a Grainfather and the only extra piece i have is a Sparge Water heater. I brew in my basement all the time with the Gfather.

Amazon

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my last trouble ticket took 9 days to get a reply from Brewie. By then i had the unit returned and got my money back . its a shame, the machine is awesome when it works

good luck

I got my GF from morebeer last week and the date code is 03/17 -- i was really shocked to see a 2 + year old unit. Has much changed in the past 2 years with the GF that i should be concerned? Im just coming off of a disaster with a Brewie+ and hoping im not in the same boat

Did you Star San your hop bag?

I brewed Deaf Turtle and it turned out pretty good. 10 days @ 65 deg with FF adapter, 4 days dry hop, , 3 day cold crash and keg carb for 8 days at 13psi.

are they all 5g or some smaller? im looking for a 2.5/3

I have done this a few times on packs that support it and I still have not had a good hoppy taste or aroma from any of my finished IPAs. Beer is very drinkable but it does not have that nice hop attribute that I enjoy

some browsers are better than others--chrome worked well for me. safari seems ok for mac users--- my experience is Edge was a trainwreck

Reading the other comments about pitching half of the yeast, what are your thoughts on the sugar if we choose to do natural carbonation? The whole packet or a smaller amount? Also do we have to do natural carbonation at room/fermentation temperature or can it be done in the refrigerator...

Is there any negative to fermenting too long? Or is that not possible