Recent content by Palazar

Ok thank you guys I'll make sure to look it up and stuff. Then post to here. Thanks again guys :) Sent from my SGH-M919 using Home Brew mobile app

Hi all, I've never really made a recipe before for brewing and quite frankly I have no idea what I'm doing. All I know is that the style takes rye in addition to german style yeast. I'm trying to do it for a local homebrew competition. So can anybody want to help me out or point me to some...

London Porter from Austin homebrew. It was a partial mash and came out pretty good. So sad that I only have 6 bottles left :(

This. I was wondering though, if op does not care about hop bitterness, can't he just re-boil down to an acceptable gravity, re-hop, and pitch again? Just wondering here.

I've only brewed one batch so don't consider me any sort of authority on the matter but if you've already pitched I don't think it will be possible. My advice would be to wait on your brew for a week afterwards, check your gravity over the course of several days. If it stays constant, you are...

Can someone please tell me exactly what open fermentation is? Wouldn't fermenting in primary with a bucket instead of a carboy be considered an example?

Ok thanks again. I think I got it all down now.

Ok thanks! Very much apprecitated :) Also, what kind of crystal malt did you use? The Site that I buy my supplies from has several different crystal malts listed. From the descriptions, it seems like you'd be using 60L. Is this right?

Hey all, not sure if I'll get any replies on this old thread but I'll give it a shot anyways. dangerbrew, I have a question concerning this beer do you think some temp swings will seriously damage the beer during fermentation? I try to control my temps and keep them stable but I don't really...

Ok thanks for answering my question. Now I can bottle without worrying! hahaha no seriously though, thanks I was genuinely worried there

Hi all, its me again. I have another question this time concerning cold crashing. I'm planning on bottling my porter this Sunday and have been cooling the primary since Friday. My only concern is that by cooling the beer (I've gotten the temperature down to 42 from 70) I won't have enough...

Thank you all for the advice btw

Yea I'm looking into it. I got lucky this time since we had that pretty intense cold front in Texas, it brought my house down to 68 for this week which I know is a pretty good temp to ferment at, even if it is a *tad* warm.

Ok I understand - no sloshing lol One more thing, my house is kept at about 78 degrees and I have no way to control temps besides putting the bottles into water while they carbonate. Will this hurt the beer? I want to say no but I thought I'd check with you guys.

Ok thank you. I had a feeling that was the way to go after reading some of the posts on this forum. One more question though, when bottling do I want to stir it a bit? Is it again better to just leave it alone and bottle with minimal disturbance of the trub?