Recent content by redrocker652002

I tried to read Palmer's book, but to be honest it was way over my head and way too technical for me. I learn more by posting a question here and reading the answers I get from the users here. Everyone recommended it, but for me as a new brewer, it was just way too much. Your results may vary...

Gonna let it ride for at least a week in the bucket and keg next saturday if it doesn't smell. If it does I will wait a bit longer. All in all, it was pretty cool for it to be done so fast.

LOL. Good to know. I followed the instructions.

Wow!!!!! OK, so I pitched the yeast Friday afternoon about 3 or so. We are now about 48 hours in and I was very curious so I pulled a sample. First thing I noticed when I opened the door was a very distinct smell of what I felt was rotten eggs. I thought, great I just jacked up my first...

Quick update. It started showing activity in the airlock about hour 18. Not feverish but steady. After about 28 hours the airlock has gone dormant. Not sure if that's normal. Gonna leave 8t be until Friday and test thd gravity. Hopefully it will be close to the 1.009 my recipe said.

Funny thing. I was looking at those too. Seems it might be the best of all worlds. Gonna keep looking.

Thanks guys, you have give me lots to think about. I have a smoke tube that I have not used in years. Might dust it off and give it a go and see what happens. The list time I tried to use it I think the pellets caught fire. LOL. I am looking for a one unit type deal and maybe the gas grill...

I am kicking my Webber gas grill hoping I can get it to finally stop working so I can buy a pellet grill. My wife is not a huge smoke meat fan, but light smoke taste is ok with her. I have been looking at Traeger and Pit Boss mainly. What are your experiences with them? She wants to make...

My wife wanted to get into the hobby with me as a show of support. She hates beer and any alcohol for that matter, but she put 3 hop varieties in large white "buckets" for lack of a better word. I am not sure what they are, but they are large. They don't seem to be doing all that well right...

Welcome from sometimes sunny San Francisco. I don't know much about wine making except a buddy of mine's parents made it in their basement. I was forced to drink it one night at dinner and they kept topping off my glass. OMG, it tasted like battery acid. LOL. But I digress as it was years...

Thanks folks. I ended up putting both in as that is what the brewer did in the video I saw. If it is too much lesson learned. According to what I saw, two packets and fermented at about 68 degrees. Just curious, what is the results if I used too much? Other than wasting about 5 bucks when I...

I bought 2 packets and am going to pitch them both. Most of the advice I have been given is to pitch 2 so I am going with that. Going to put a towel under my fermenter just in case. LOL. Also, going to try my first full volume, no sparge brew. I have to adjust my batch volume a bit as I...

Great, thanks all. So, this puts another question into my head. If warm fermentation is ok with these yeasts why 2 packets then? I thought the reason for 2 packets was because it was being fermented colder it needed two to offset the lack of temp? My thought it to pitch it around 60 and let...

OK, so tomorrow is brew day and I was going over my notes. First time using this yeast and the recipe I have, thread started Italian Pilsner, says the yeast should be fermented at about 68 degrees for 7 days. Just fooling around because I cannot sleep and I am seeing the range for this yeast...

I have been toying with the bulk buy idea. I brew maybe once or twice a month and use 10 pounds or more of my base malt each recipe. But, with that said, how much is really saved by doing bulk buys? I would definitely have to buy a container to hold it in, and space is a bit limited. But, if...