Recent content by Pariah3j

No need to strain per say, I've always done my best not to get any of the sludge on the bottom of the kettle in my fermenter, but what does go in there won't hurt it. Any of it that does get in there will just drop to the bottom w/ the yeast cake.

I wouldn't worry too much at this point, worst case scenario it has some sort of off flavor - but ya never know, this could end up being your best beer you ever made - happy accidents have a way of doing some unusual and amazing things. So as the saying goes... RDWHAHB

Found a Chocolate Maple Porter I am going to try - I love chocolate beers, and the idea of a maple flavor added to that sounds amazing as well.

Did you start as a homebrewer ? If so, do you still homebrew ?

I'd give it more time, even if it has reached FG, the yeast still have to go back and do some clean up

How long has it been fermenting ?

I would say No to oxygenating after fermentation has started - Yes the yeast needs O2 at the start, but you don't want to be introducing it on purpose after the process starts. Just note that the airlock doesn't indicated fermentation activity - it can be dead still and the beer/yeast may still...

Could you link to one of those paddles ? That does sound awesome - I too am struggling with groundwater temp issues, I was thinking I'd get a pre-chiller but that could also work.

That link doesn't appear to work for me :( Not sure what the SG of Maple Syrup is, but I would expect its pretty high... you add that to something, the gravity read goes up as well - my guess is the SG they gave is for the wort, pre syrup. And SG on the syrup cannot be read...

Learning how to rack to a secondary without getting an infection is a good skill to learn. Plus having the option of a secondary for dry hopping or adding fruit isn't a waste. But yes I think some of the LHBS just try to move product to some degree. A good one will give good free advise so maybe...

So I had no idea what this stuff was, but apparently its used alot in winemaking ? Found this site: http://www.eckraus.com/wine-making-sodium-bisulfite Sounds like its used to kill off unwanted bugs and display any oxygenation that may have happened. Problem is it does kill the yeast as well as...

Give it another week and then try one - the beer may not be done bottle conditioning. Usually 2 weeks I would say should be enough, but what your describing to me is what happens when I've open a bottle that has only been conditioning for about a week to a week 1/2. I had a beer that I bottled...

It would appear to have all of the major stuff you could need for AG... just seems a little pricey. I basicly bought myself an AG kit (minus the heated mash-tun) piece by piece along with a nice new fancy Kettle for about what that costs(probably cheaper).

Gooders - do you currently brew/have brewing equipment or are you starting fresh ?

What hops are you using to dryhop ? My understanding is dryhopping too long can lead to some off flavors depending on the Hops. I haven't done too many IPAs, only recently did my first one a few weeks ago for SWMBO. We ended up having to leave the dry hops in there for 8 or 9 days because we...