Recent content by Norwayson

Thanks for all the input. Yea, I figured a digital scale would also probably help.

SO! I attempted my first all grain, one gallon recipe yesterday. It was an attempted Jalepeno IPA. I say attempted, because everything was going smooth, UNTIL!!! I decided to take the temperature during the cold break (I use an ice bath) and I couldn't understand why the temperature wasn't...

Ya, I added it all at once. Haha I guess that would explain it. I did it after steeping grains, and I removed from the heat but then I started to freak out so I put it back on the heat cause I thought it would help it dissolve. Thanks all who replied

Hello, I recently attempted an IPA. Everything was going good up to the point of me adding dry malt extract (which I've never use). The dry malt extract immediately turned into a rock-hard substance, and it was five pounds worth, so it was impossible to manipulate. Anyways, it burned pretty...

Thanks for the input guys Sent from my iPhone using Home Brew

Hello, I've home brewed a couple times on my own and I thought it would be fun to do my next 5 gallon (partial mash) with a couple of my friends. Just seeing if anyone has suggestions on this one as far as dividing the work or how else to go about it in order to get roughly a group of four...

I just realized I should have put this under bottling/kegs. Oops

Hello, I've already got a ballpark figure, but I'm currently brewing a chocolate stout and when I bottle, I was looking for opinions on how long I should let the bottled beer sit for the perfect taste. One week into fermentation and everything is going great. I'm going to check the gravity...

Thanks for the info. I was coincidentally reading other posts on the over usage of secondary's today and I can see I probably didn't need it on this one

Hello. I just transferred my brew to my secondary. Here are some mistakes I've made: I broke my hydrometer so I don't know where the gravity is at. I did however, taste a little, and I'm slightly frightened as it was a little bitter, and I added lactose to the mix, as well as cocoa (it's a...

What type of off flavors would be produced in the case of just pitching yeast, not rehydrating?

Thanks for the replys. Thats a brow of sweat I can wipe off.

Hello all, I've begun primary fermenting on a chocolate stout that I'm pretty excited about. This is my second beer and I had a question about my yeast activating/ fermentation beginning. After topping off my mix to five gallons, I pitch the yeast on top and aerate. I had the same results both...

Hello, I have recently finished bottling my first batch and I have a question about cleaning my equipment. I've tried to clean my stainless steel pot and primary fermenter (a food grade, five gallon bucket), but there is still a residual smell of wort/beer. Is this a problem? Also, what...

It was mountmellick. And the hop additions were 3/4 oz boil 30 min, 1/2 oz boil 15 min, add the rest no boil. Also could I get advice on what type of beginners mistakes I should look for as far as taste, look? Etc.... I've made it to bottling and everything 'seems' ok, but I plan on doing more...