Recent content by Pgereffi

I brewed a pumkin ale a few days ago. The wert smelled and tasted amazing with spice and cinnamon. 3 days later during rigorous fermentation it now smells like a can of spaghetti os or tomato juice. Is this normal what's going on? I wanted to nail a pumkin brew finally maybe I'm overthinking it...

Ok, I made two rounds of all grain yesterday. The first one came out exactly at 1050. The second one however I believe due to poor crush came at 1030. These are both the same beer. So I want to get the second one to 1050 how much sugar dissolved in water should I add to the fermentor?

I want to brew a imperial hoppy red ale and I've pieced together many different things here is my tentative recipe. Tell me what you think. Is it too many hops at flame out?

I was thinking of brewing a tropical pale ale with centennial hops and wanted that lemon grass smell on the nose. I was thinking of getting nutty and adding a box or 32 of froot loops to the mash. Yay or nay?

Bottled this one

It was in the primary for 2 weeks

Is this abnormally cloudy? It's my first all grain batch. The haze has me concerned.

I made a blonde a little over two weeks ago and it's still quite cloudy. I bottled it yesterday. Will this clear in the bottles? It was my first all grain batch and it came out more cloudy than my extract batches. In hindsight I should of let it sit a couple of more weeks. People say it might be...

I mashed for 60 minutes I can't see that the starch to sugar conversion was incomplete. My guess it's true.

Ok, I've been brewing for 4 years. I recently started all grain. I made a blonde ale and it's quite cloudy kind of a lemon aide look to it. I feel like a rookie brewer again impatient. When I got experienced with extracts I just set it and forget it for a while and it cleared up nice. Will the...

It was AG porter actually.

Haha I'm sure I'll be fine than.

Ok so I was brewing tonight and my airlock suddenly disappeared thankfully I found a spare. But with this airlock missing in action I suspect it snuck it's way into the fermentor through the star san bubbles. What could happen if it was stuck in there during fermentation? I didn't try and fish...

Ok I realized at the time of sampling the wort was around 155 degrees when I used the hydrometer. After I used the correction calculator it's more around 1.027 and post boil 1.065.

I only have a 6 gallon fermentor. As long as it tastes good I'm ok. A little nervous this one didn't go as smooth as the first one.