Recent content by sapper6fd

MaxStout, you were quite right. It went into the fermented and was pitched the evening of Oct 8th. There has been no fermentation activity in the airlock for the past two days or so now, so I pulled a sample out to get a gravity reading. Its sitting at 1.020 right now. I'll leave it be...

It went good. I'm sure I made some mistakes on this first attempt One mistake I know I made was only mashing for 60 minutes - it should have been 90. I took your advice and mashed in at 152 degrees, OG was supposed to be 1.060 but ended up really low - 1.043. I'm sure this comes down to the...

Beauty. I'll be brewing this tomorrow, bought everything I needed today - milled the grains myself at the local brew store. I haven't yet gotten into the difference made by yeast's. It's something I have wanted to experiment with, and in due time I think I will. If this one turns out well...

So I'm about to make my first BIAB recipe after moving from partial kits and I've got a question on the Irish Red Ale recipe I have chosen. Fermentables: 8lb American Pale Ale 1lb CaraAroma 0.5lb CaraFoam 0.5lb Melanodin 1lb Honey Hops 1oz Crystal @ 60 minutes 1oz Cascade @ 30 minutes Yeast...

Dropped my Hydrometer on Sunday night, just after taking the OG of my second ever batch....

Perfect. Thanks for that link!

So I keep reading about various home brewers who ended up with an infection and turned their beer into a sour. I'm currently making my second batch (a Belgian Farmhouse Sasion) and while there is no sign of an infection, if it ever does happen I wanted to ask a question about it. Is there...

Learn something net every day! Thanks Chickypad. Revvy, I'm going to read through that post. There's a little history there I was unaware of.

Hey everyone. I'm new to home brewing, just brewed my first porter batch, bottled it and am enjoying it as much as I'm looking forward to starting my a new batch. One thing I've been reading up on is infections. So my questions are as follows. I'm seeing people say its fine to...