Recent content by slifeapotomous

I am new to brewing... so... I should be bringing my water to temp then adding my grains to steep. And how long do you keep them in for at that temp. I saw above someone said they just let the temp fall over time and don't monitor it. How wrong am I by adding the grains to the water, lighting...

Thanks for the great advice. After attempting this I've decided that next time I will Primary as usual then rack to the keg for secondary. I saw those carboy caps that you can "pressureize" the carboy to then rack to the keg so I'm gonna give that a whirl. I'm still pretty new at this and trying...

Alright here's a question. I saw a video on YouTube that gave me the idea to ferment in kegs. I am doing a five gallon batch of an IPA and after my primate was done I tried what the guy in the video said to do which was to pressurize the keg enough to blow out the yeast the thing is there was...

Another question. I had planned on racking to my secondary tomorrow. I still have a strong fermentation. I am assuming I should let it fo until it settels down correct.

Alright I need more help. I am 2 days into fermenting what is supposed to be my apricot wheet. I am having what I think is going to be a big problem. Here's the recipie. 1 lb 2 row pale malt 1 lb malted wheat 3 lbs pale liquid extract 3 lbs liquid wheat extract 0.5 lbs candied sugar added at...

I was also thinking about making my own puree with whole apricots. How do I go about pastorizing it if I even need to.

I will make sure to add this from now on should have thought of that first. Thank you for all of your help everyone.

Thank you I was leaning towards puree this might change my mind

I've already been making changes; Changed beer type to Weizen/Weissbier and used Cascade 0.5 oz each @ 60, 30 and 5 minutes

Alright, it sounds like Apricot Ales are quite popular so I would like to try my best at one. So here it is I am new at designing beers so any and all comments will be appreciated. It's going to be a partial mash that I am designing with Beer Smith: American Wheat or Rye Beer 1 # Pale 2 Row...

Alright, crisis averted I believe. Being the new guy and taking the above advice of reading more on this site I realize my specific gravity readings may be incorrect because I am topping off my fermenter. I am going to solve this problem with a lager brew pot and less topping off.

My last batch my measured OG was 1.036 and my measured final gravity after total of 14 days fermentation was 1.01 another question I thought of as I am reading more and notice the use of dextrose, what effect does the time during the boil have when it is added.

I am also looking at an apricot beer. I read somewhere someone used 1 lb of fresh apricots and pured them then cooked them down at 180 degrees for 20 minutes thn added them to his secondary. Which lead me to wonder. If you buy an apricot jelly or spread is that already "strile" from...

Both my OG and FG are low so my alcohol % has been low. Not complaining too much, it just means I get to enjoy more of my brew before inebriation. All of my beers have been around 4-4.5%.

Havent is a typo. I meant I wanted to make sure I was doing this right and just didn't get lucky my first 2 times. I am also fermenting for a total of 14 days. Primary for 4 racking to a secondary, dry hopping and fermenting for another 10 days. My first batch I bottled my second I kegged...