Recent content by res1bcb1

For some reason will not allow me to post pictures... believe site is having an issue. if you could email me at ... [email protected] Thanks.

so ive had a lot of life occurrences happening and had a brew sit for 6 months or more.. newborn and work has taking over my life recently but now getting back to hobbies i love... kind of worried because seems to me i have in infection but yet i thought age only made homebrew better. please...

oh ok mixing up terminology . yeah my 2nd i believe is still activily fermenting... still bubbles going every once in a while last time i check my gravity for my batch #2 the gravity has not moved from 1020. so ima give it a few more days and check again. im ready to start bottling though lol

only used it once may be differ per recipe

at the end boil with the wort.

well i must say that you are completely wrong. that was my first batch of beer ever brewed. and that trub hardened at almost a half gallon of trub... although i did get 7 bottles of beer out of all that trub... but a lot of errors were made... and didnt have all the proper equipment at the...

kinda curious of how much trub you have, and pics with settled trub id like to see.... heres my first homebrew... AG.... realized i should have strained it better.... and 2nd pic is after i learned that lesson lol.

also forgot OG is 1060

now when you say speed it up.. referring to fermentation? or cold break

i understand. as of my other 2 batches... and this one.. they were all kits with instructions followed to the T. besides some minor things i dont like in the instructions .. from stuff ive learned from this forum... now cold crashing is. keeping beer at a temp right above freezing? and yes a...

i understand. as of my other 2 batches... and this one.. they were all kits with instructions followed to the T. besides some minor things i dont like in the instructions .. from stuff ive learned from this forum... now cold crashing is. keeping beer at a temp right above freezing?

beer 2 n 3 :)

so when fg is close break up my last 2/8s of hops into maybe 3 or 4 differ times of dryhopping? and do you recommend a hop bag... i heard good and bad things about it. mainly its a pain in the ass to get out of the carboy

https://www.homebrewtalk.com/showthread.php?t=573192 third home brew

Mash @147°F for 1 hour Mashed out @170 Sparged 170 hit hot break in boil dropped 1/8 of about 2.5 oz sorachi hops 1/8 @30 mins 4/8 @ 60 mins.. dissolved about 8 oz of belgian candi sugar now my question come to dry hopping i need to know when i should add the hops in fermenter .