Recent content by office888

I smelled heavenly. I was almost sad to compost it all. Although I did save a tray worth that I dried... My sister owns some guinea pigs, and they eat it up. The fermentation finally started up. There's a nice 1" layer of foam on the surface, and the airlock is burping away at about 1 burp...

In the future, make a simple syrup on the stove. Be sure to boil it thoroughly to kill off any contaminants. I'd put them all in a rubbermaid container to contain possible "future" explosions, rather than risk ruining your fresh batch of beer.

I was using an old analog thermometer, however, it was just a short one. Maybe plunges ~6 inches into the water. It is the possible that my first reading was off. Yes, I was using a 5 gallon stock pot as my mash tun. I have not constructed a proper one as of yet, although it's definitely on...

Recipe: 12 lb Maris otter 3.5 oz Kent Golding (bittering) 3.5 oz Kent Golding (dry hop) Mash @ 150F for 60 min, mash out at 169F, sparge at 169F to 173F. 90 min Kent Golding. OG: 1.067 FG: 1.014 IBU: 74 ABV: 7.5% ---------- My water was at about 152F. The second I added the...

username: office888

Here's the recipe I used: 6.6 lbs Amber Extract 1 lb Crystal 1 lb Chocolate 1 oz Northern Brewer @ 0 1 oz Williamette @ 30 Whirlfloc tab @ 45 1 oz Williamette @ 60 (end) I used WLP005 British Ale yeast, which from what I've read, is a bottom fermenting ale yeast. Also, from what I've...