Recent content by robaincltnc

Cooking up a double barrel brown right now. I have been adding the priming sugar to boil for a bit of alcohol kick since I only keg. So far great results.

When I go from cooking to primary there should have been plenty of air. The fellow at more beer suggested more yeast. I added it yesterday. I fermented at 68deg

This was an extract recipe from more beer. Instructions said to ferment 10-15 days at ideal temp of 68deg. Do I need more yeast? If so, a whole safeale5 package or just some of it? Thanks for your help!

It was not cloudy at all. What should I do now?

Thanks for your help. Last question for now is do I add new yeast?

2 weeks ago I brewed a Rogue Blackened Brutal Bitter which has a projected APV af 6.5%. I had 5.5ish gallons in primary fermenter. After the the brew just before pitching yeast the gravity was around 1.058 (projected was supposed to be 1.066-8). It fermented in my wine cooler at an average of...

Up next on the docket, Rogue Blackened Brutal....look forward to the 90min boil in the AM. Then in 2 weeks, russian river IPA. After that? we must see how long it takes to empty the octoberfest newly in my fridge! Life is good.

Can you check to find out how much lemongrass (and ginger if it was listed) you put in the primary? Trying to see if this is a better way or if to cook the last 10 minutes may be a better way to infuse. Thanks!

And how much ginger and when did you add it? Thanks!

So did you do the "Thai ale"?

ARC Welding Supplies 419 Enterprise Drive, Charlotte will exchange for $12. :)

Doing a sweetwater 420 clone and sending my ESP to secondary. It kills me to have an available keg...what a great thing!

What's the best American IPA extract kit out there? I wanna add some citrus (orange) to it and see if I can duplicate sweetwater 420. Any ideas?

I soaked 4oz oak with 2-3 oz of Jack for a few weeks and then added to beer. I tasted yesterday and it was pretty good except the beer definitely still has a bit. Maybe that's why they say age for 6+ months on the instructions. So you think its aged enough?? 6 weeks? I swear somewhere I saw...

I used bourbon soaked oak chips in my Imperial Stout 8% ABV beer. I kegged my 5gallon's on 5/21. I'm not planning on drinking the beer until November. How long do you suggest I leave the oak in the keg?? I def want the flavor but don't want to overpower the beer. Thanks for the advice...