Recent content by Shiest

what about boiling some separate and adding them for bitterness now? Is that crazy talk?

honestly i dont know why i bagged them. its been 8 years since i brewed and i couldnt remember exactly how to do things. I boiled with pellets. i am dry hopping with whole hops.

Im dry hopping now. Can you be more specific?

So this isnt my first batch but I'm no expert. I understand the general principals but I feel I made a dumb mistake and need advice. So I was into my boil with 1 oz of hop pellets added at the beginning of the boil. The recipe called for another ounce at 15 min. to go. SO... I took out the first...

I've only been posting here a few days... but you always seem to calm me down el pistolero...are you a counselor in real life or something? :D

yeah well thats the thing... my OG was really low. It was 1.026. Now I cant see a change like that happening with the changes I made. The only thing I cant think of was I left a little bit of wort in the pot when I was pouring it off the trub. Then I forgot to add less water ( I still brought it...

what do you think about that substitution of .25 lbs candy sugar in place of .25 lbs of DME... could that lower my OG significantly?

let me give you a little more info and ask another question. first off the ingredients: 3.3 lb wheat extract 2lb extra light DME 8 Oz. White belgian candy sugar 1 Oz German Hallertau @ 3.9% AA ( I actually used a little less because I thought 3.9% was a little high) 1tsp crushed coriander...

OK so I am making my first belgian white and the OG was pretty low. I just tasted the wort (is it still considered wort?) after 6 days of fermentation. The airlock is still bubbling so its not done but it does taste a little weak on the alcohol side. So my question is... is it possible to raise...

I was with you until the stirring with the hand thing :eek:

I know nothing but isnt 80-81 degrees high?

well It is winter and the heat comes on and off. I dont have any equiptment to keep it perfect but it has been between 68-72. probably closer to 70 most of the time. I thought I was careful with the sanitation but I dont have a wort chiller so it sits there for a while as it cools.

it does kinda smell like rotten eggs... sulfur is a good description. How can you tell if your beer is contaminated? I there some surefire way?

well it smelled fine yesterday... and now it smells like feet. its quite pungent. but I will have a brew.

OK so I have brewed a few batches... a pale ale... brown ale... I have my first Belgian white in the fermentation stage. I always sniff the air coming out of the airlock. It always smells kinda like fresh bread. I am now making a belgian with no exoctic ingredients... wheat extract, DME...