Recent content by scilost

after a week and a half of fermenting in the primary fermenter, a white residue has begun building on the ripples of the carboy. About one or two inches above the trub. This is the first time I have used a lager yeast so I am not sure whether to think it is a bacteria related issue. Has...

I also just tried this beer, and I as well thought this beer was really good. I would like to make my own batch of a "white ale." If anyone has a good recipe for one and would like to share that would be great.

I am at the exact same point with the secondary and my brown water is the same as yours, however I am wondering if after 10 days I should take the dry hopping bag out or just keep it closed andl leave the hops in for the complete 2 weeks. Sorry if this is :off:

So I just tasted my second batch of beer and I am very, I don't know the word. The second batch was a continental light beer from a kit. The reason why I am a little ehh is because it is so similar to the first old ale batch that I made. Besides being much lighter in color then the first...

The database is a great idea, and will make the site that much more inclusive and better

I have only made three batches, however I have strained each time. I do not find it to be difficult because I use a spatula to consistanly push residue off of the mesh strainer (works like a windshield wiper.)

Let me start by saying that I would have to say I am quite new at this. I have made three batches so far. First was an old ale from the kit with 1.5 lbs of dried light extract Second was a Continental Light from the kit. My last batch that I made yesterday was an attempt to improve the...

I am trying to make a label for the first beer that I made, I am going to call it First Triale, and every improvement will be second, third, fourth and so on. However that is not important, my question is, has anybody tried using the label paper from your respective homebrew store (with the set...

with the secondary fermentation, do the ingredients such as the hops have to be boiled or do you just have to add them to the carboy. I would think boiling them would kill any yeast that is still alive, so I am guessing that the answer is no. Thanks ahead of time