Recent content by SippinSudz

Hairline fracture

Local U-brew stout. Chocolate, malt, and coffee all blended well. $50 for 48 Canadian. 24 Budweiser is 35$ around here.

Finished off a second Budweiser. I'm debating cracking a warm 6.5% home brew to rinse my mouth out.

7 days in the bottle. Sampled one. Had to have another. Carbonation is coming along nicely. Cascade aroma is there big time with an added bitterness+cascade flavor. I'm thinking it will all come together smoothly in 3-4 weeks.

I went with 116g of dextrose for 21L at 19° Hoping this will be a low-medium carb for my Real Ale, coopers

3 weeks out from a sample of my first dry hop Thx all for tips. No infection at 7 days in primary after adding hops at 19°C

2.5oz cascades has been in there for 4 days now. I just dumped them in and left it alone. Didn't stir it, or weigh them down in a bag. They're all floating on top it seems. Was this the right choice? Or would a bag + some stainless steel marbles or something been better?

I see a lot of these cone bottom fermentors and other than looking high tech with the valves, not sure what the purpose of the whole unit is. Is this for easier transfer of fermented beer off the trub to a bottling bucket or whatnot?

Went for 2.5 of Cascades. Gonna dry hop for 4-5 days and bottle. I figured it should be good to get an idea of what these hops offer.

I don't go for my FG until bottling day. I only do FG to calculate my ABV now. Good job, enjoy. 14-21 days is what I wait, minimum. I'm not in a rush.

Enjoyed an ice cold, crisp, light home brew with the wife. She never drinks beer, and had a second. Lucky for her, I write down all my recipes.

You nailed it. That's how I started. As long as you're not actively boiling the canned kit, everything else can be preboiled in a pot. If you did boil the kit in the water + malt etc it will darken, and cooking the malt isn't the best, but will make good beer. Well done

Hey all, Looking to dry hop for the first time. I've stuck to canned kits with added malt, extracts, coffee beans etc... But I have zero knowledge of hops! I currently have a Coopers Real Ale fermenting at 19°C and plan to dry hop with an unknown hop for 3-5 days. Flavour isn't the biggest...

Do not boil anything but a kettle of water. Sanitize EVERYTHING. I use starsan sanitizer in a spray bottle, Bucket, lids, can opener, and scissors you use to open malt sac, etc. Anything you are going to touch. First add the Dry malt extract to the fermentor, and pour 1.5 litres of boiling...

Well... I have one lightbulb unit in the small chest freezer. I've sealed all around the lid with some to keep heat in. It's been 3.5 hours and has gone from 8°C to 11.6... I'm hoping when I wake up in another 7 hours is will have reached 18° from one lightbulb.