Recent content by Phitz

It’s been a lot of fun!! Have brewed many batches of beer before but am really enjoying this. Thanks so much for the knowledge!

Great stuff!! Will probably transfer to secondary to get it off the trub and let it do its thing for a couple more weeks. You are right, but I shouldn’t let pasteurization intimidate me!

I’m in the middle of my first batch of cider. Used 5 gallons of local pasteurized cider, 1 pound of honey and a packet of Nottingham. Been 3 weeks in primary at 65 degrees or so, and airlock activity has slowed down a lot. My initial OG reading was around 1.045. Took a sample yesterday and...

You Enjoy Myself- Phish

Sugar Magnolia- Grateful Dead

Brown Eyed Women- Grateful Dead

Big Log- Robert Plant

I had the same experience. Out of the gates I was disappointed. It was drinkable but nothing to get excited about. After 3 months in the bottle it is soooo good! Next time will make in September to be ready for the holiday’s.

Bourbon Barrel Porter. Made it in October and have been rewarded for my patience!

Thanks Vike!

So I have added the bourbon and oak chips and will be bottling in the next week. I’m thinking I won’t need to transfer to bottling bucket since I am using fizz drops and the “sludge” seems to be far below the spigot. Thoughts?

It is bubbling away now! I’ve only used the buckets 2 times but I probably need to source a different fermentation vessel soon. I also need to be sure the lid is on all the way around! A 2” part of the rear of the bucket was not snapped on. 80 percent of the rest of the bucket was on tight.

Well I feel embarrassed to say that the lid was NOT on securely. Gravity reading was 1.020. Assuming I hit my OG of 1.063 should be in good shape. It tasted great as well. Live and learn! Thanks guys for your input much appreciated!

Unfortunately I failed to take a gravity reading. If I take one now will it tell me anything? I am pretty confident the lid is on tight and the seal is good.

So it’s been almost a week and no activity. I used a NB kit bourbon barrel porter. As per instructions I used 1/2 of the S04 yeast packet. I did pitch it at 80 degrees. I also did not activate the yeast prior to adding to wort I added it from package. Room temp is around 62 degrees. What...