Recent content by sacks13

Okay what's your address? j/k

I racked a pale ale to the secondary last week for Cascade dry-hopping and when i popped the lid today to check, there were several huge bubbles on the top layer, and even more small bubbles. The bubbles had the look of mold. There were 3 or 4 bubbles that were the size of 2 golf balls, and...

Hey guys, I used corn syrup to prime my last batch about 10 days ago. I mixed it with water and boiled it then cooled it and put it into the priming bucket before racking the beer from the secondary onto it. So far I tried a few bottles and the carbonation is VERY disappointing. Any...

Yeah I screwed it up. But I'd apparently screwed it up before too with not much of an issue, so hopefully it turns out okay.

I put my grains (Crystal Malt) in the water at about 170 degrees and unfortunately the water hit a boil before i removed them. but they weren;t in the boil for more than a minute or two tops. i seem to recall not removing them before a boil before with no consequences, but some people say it's...

Dying to try to make this beer

I brewed a batch of Sam Summer Ale, a clone recipe I got off of this site. Half the extract is Wheat. Anyway I've had in primary for about 2 weeks and krausen is down after 4-5 day fermentation and 6-7 days since then. Should I go to a secondary for a wheat beer? On a related note, if I...

Yes American Ale 1056. My apologies.

Brewed a Sam Summer Friday night. When I pitched the Wyeast American Ale 1065 the smackpack hadn't been broken, so I had to cut the little pack and pour into the carboy. Anyway fermentation began by Saturday morning. This morning though the airlock bubbles have stopped. I know I'll need to check...

What's a typical odor during fermentation? Is it normal to smell "sweet" when you just have wheat/light extract, lemon and grains?

Ranges from 66-72. So far this batch has been 68-72, mostly on the high end of that range.

If any of you recall, this jackass posted a few threads over the last few weeks about a funky alcoholic, almost cider-like odor coming from my carboy and eventually from the batches of a Honey Wheat and American Wheat beer. Some of you diagnosed that the extract, purchased from a homebrew shop...

Can you make a starter using liquid extract?

Sure... First recipe: 1 lb DME 1.5 lb honey 3.3 lb Liquid Wheat Extract 1.5 oz Tettnang .5 Belgian wheat grains Dry Wheat Yeast packet OG 1.042 FG 1.012 Primary 8 days Secondary 10 days This batch smelled particularly sweet/cidery after primary. Tasted funky sweet and watery...

In the bottle or leave it in the fermenter? Or either?