Recent content by Optimus_Pwn

Well this is good then, because I'm drinking some right now. The thing I'm worried about isn't the fact that it's carbonated. It's the fact that last week, it wasn't carbonated at all, and this week, it is. The airlock water is also carbonated, and this foam on top appeared within the last 2...

Alright, well the weird thing is that last week, there was no carbonation in the secondary. I drank a pint just to taste it, and it was flat. Now, there is a ****ing head on my beer. Something fermented vigorously over the past week. The bottled beer has no head. So why would there be more...

I have brewed 4 beers so far. The first 2 were great. However, for the 3rd and fourth, I let them age in secondary for too long. The 3rd was a wheat ale, with low OG and also hopped very lightly(1 oz). I let this one age a month in primary, and then a month in secondary. I found a layer of...

I see what you're saying now, however that doesn't change what I said, nor prove it wrong. You're agreeing with me. Although, the one place you are wrong, is saying that 1oz has 90% more methanol. It has 90% more concentrated methanol, however, taking the volume into account, you have the exact...

I'm not 19, I'm 21, and I do have the degree, in fact, I also have a computer science degree, and next quarter I will have my biology minor. I really don't care about the legal status of this, if it is illegal or legal, I couldn't care less, because I plan on doing it anyways(real distillation...

I am a chemist major, and still don't understand why you guys seem to be confusing fusel concentration with something horrible and dangerous. I'm going to spell this out to make it easy for you guys to understand. Lets say you have two gallons of 10% cider. Of that 10%, 0.5% are fusels(I don't...

Oh, I'm sorry. Yes, I remove the grains before I boil, or else you get tannins or something. I actually brewed my dry irish stout today. I added all the grains, including the flaked barley, into the wort, for half an hour at 155. My OG was 1.061, when the recipe said that it should be...

Thanks guys. I'm brewing it right now. I just added all the grains together, and I'm glad that it'll work out. Anyways, what is the advantage of grain brewing as opposed to extract? Is it just a more authentic way, or does it allow you more control over the final flavor? Thanks guys

Let me list all the grains: 7lbs Light LME 4oz Chocolate Malt 1lb Roasted Barley 4oz Black Malt 4oz Wheat Malt 8oz Flaked Barley So, I guess I haven't done a partial mash because I have never even used anything called sparge water. If I just steep all the grains at 155 will I get a...

Oh wow, so I guess with my first batch I actually did a partial mash. I soak my grains in the water at 155 for half an hour or so, and then I add the LME. After that I add hops, gypsum powder, and irish moss. I then boil for an hour, and in he last 5 minutes I add .5 oz of hops. Then I strain...

I'm sorry, maybe I should have clarified. I'm not sure what the exact name is of what I do to my grains. I soak them in water at 155 F for half an hour. Then I add the liquid malt extract, then the hops, etc. Is this mashing?

Hey guys, so I'm starting my second batch of beer. My first batch was a brown ale, and now I am preparing to brew a dry Irish Stout. I'm going to brew it tomorrow morning, and I have a question concerning it. The recipe requires a bunch of normal malted grains, but then I also have 8oz of flaked...

I don't even know if people are still reading this thread, but I checked the gravity tonight, and it was still at 1.020-1.022. Not a bit lower. I mixed all the trub back up into suspension and swirled it a bunch. I increased the temp by about 5 degrees, but I'm not sure what the exact...

Hmm, I should definitely do this. I don't want to have to buy yeast every time when it is like $6 where I'm from. Thanks for the article, I bookmarked it. I did another reading last night, came out at 1.020-1.022. I think that it will definitely continue to fall. I'm hoping to get it down to...