Recent content by rdude6

I gently stirred the priming dilution into the beer.

I just bottled 5 gallons of a pumpkin ale about two weeks ago with 6 oz of corn sugar and had one yesterday with zero carbonation. There looked to be little to no sediment at the bottom. The bottles are sitting in about a 65 degree basement, however I did leave the beer in secondary for a week...

I dont know how well my mash is converting starch to sugar. I have never used an iodine test to determine whether or not I have full conversion but today I was using some pale extract along with my grains and set up a little experiment. I diluted my extract to be the same gravity as my wort...

I have been mashing at 152 F My thermometer is currently a meat thermometer calibrated to ice water as 32 F I aerate by shaking my carboy for about 7 min My last fermentation was at about 65 F because my basement is cold in the winter. Usually I have a fermentation of about 72 for a week or a...

I have made four all grain batches of different styles, three of which have had a higher final gravity than I have hoped for. At this point I dont know whether I need to check my mash routine or the conditions of my fermentation. Any suggestions?

I have a brown ale that has fermented out and am brewing an english barleywine to rack on top of it. I have never done this before. Anything to watch out for? Do I shake the fermenter with the yeast in it or aerate before pitching my old yeast cake?

+1 for All grain. Seriously, I am fermenting my sixth batch and only the first two were extract. I like the more control and variety I have to choose from with all grain. If you have the means, this is the way to go.

I am posting my recipe so you can advise me with what to do now? Recipe Type: All Grain Yeast: Wyeast 1318 Batch Size (Gallons): 5 Starting Gravity: 1.035 Original Gravity: 1.050 Final Gravity: 1.012 IBU: 28 Boiling Time (Minutes): 90 Color: Brown Primary Fermentation (# of Days &...

I was hoping to make something close to Newcastle Brown Ale so I will stick with the northern England style of carbonation.

I will be preparing to bottle my fourth ever batch of beer and it is the first one that I actually enjoyed tasting throughout the brewing process. My other beers tasted ok (I'm finally doing things right) but I have had serious problems getting the correct level of carbonation in my brews. I...

I am in a similar situation now with my scottish ale and was wondering how this turned out.

What do you all consider the best method for taking fermentation temperature during fermentation in a glass carboy?

It's a Scottish Light 60-/ and a OG of 1.080 fermented with two smackpacks of Wyeast Irish ale if all goes to plan, the FG should be around 1.025 or so. This is the first time I am going to calculate my attenuation seeing that I got a hydrometer I can trust.

I usually wait about six weeks from brew day to drink from my bottles but I am growing rather impatient. I have tried my beer around the four week mark and it usually tastes a little green at that point. I am currently waiting on a scottish ale it fermented for 14 days and was in the bottles...

You might want to try swirling the wort once chilling. This should bring a lot of the trub to the middle of the brewpot. Then just siphon from the edges. You can still use a strainer if you'd like, but perhaps with a lot less clogging.