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  1. S

    Eliminating Secondary Fermenter

    No need for a secondary... but I do. Simply to reduce the chance of ciphoning up particles to the bottling bucket. 2 weeks primary. Rack / Dry Hop 2 weeks secondary. If not clear, 3 day cold crash. If still not clear, add gelatin for 3 days. After all of this, it's as good as it's...
  2. S

    Cloudy and stuck

    Already tasted, and nothing seemed abnormal. Will do. Cold crashing up next.
  3. S

    Cloudy and stuck

    I think they may be grain peices, thus the filter idea. I could also rack through a sanitized stainless strainer, but the smaller pieces will still get through.
  4. S

    Cloudy and stuck

    Latest idea. I am going to rack to my bottling bucket so that I can use the spout to control the flow. I will slowly pour it through a coffee filter to get out the grains, into my secondary. Let it sit for a.week, then cold crash.
  5. S

    Cloudy and stuck

    Thanks. It's SF05, which I use for 90% of my brews. Never had this problem. I do plan on cold crashing.
  6. S

    Cloudy and stuck

    They are solids.. Almost husk like. Could be grains. I remember the steeping bag leaking some milled grains. Do they not settle?
  7. S

    Cloudy and stuck

    I also see solids floating.. Here is a pic
  8. S

    Cloudy and stuck

    5 gal, 6lbs extract, 0.5lb 2-row mashed with 0.5lb Honey Malt, steeped for 30 min at 155 - 165ish. SF05 Pitched yeast at 75 degrees. 2 weeks at 65. Normally, my beer is 1.010 - 1.013 and crystal clear. Now it is super cloudy like Georgia clay mixed in water, and sitting at 1.020. No...
  9. S

    Secondary too early?

    Yep, right about at FG. Maybe .001 from my expected calculation. I guess it's ok to rack. Do you guys usually dry hop in the primary, 2ndary, or cold crash phase?
  10. S

    Secondary too early?

    OK.. getting the hydrometer..... Will let you know
  11. S

    Secondary too early?

    Not to debate, but I prefer to do a secondary. This batch is taking its time. Air lock bubbling for 12 days now. Still bubbling. I want to secondary it and dry hop, and then (hopefully) cold crash for a couple of days. I need this to be ready, fully sugar carbed, by March 24, and I...
  12. S

    OG - Here's a new one for me. Where's the malt?

    Been brewing for 3 years, always extract or partial mash. Tonight I did a partial mash. I call it an XIPA, not quite a IIPA, but a strong IPA. I did the usual, steeped 1.5lbs of specialty grains, boil 2G, put 3LB LME in at start of boil. At the end of the boil, I took the pot off of the...
  13. S

    Under carbed

    I suppose I could put it in the garage. It's been getting up to about 85 degrees. however last time this happened it never carbed any better. in fact I have never seen an improvement after two weeks
  14. S

    Under carbed

    No nuts. It's a normal 5G batch. I use the same sugar as I do for everything I ever brewed, about 3/4 cup. I did 2 weeks at 60F. 2 weeks room temp 74 in secondary. 2 weeks room temp in bottles/sugar.
  15. S

    Under carbed

    My Deez Nuts Brown Ale is under carbed. I let it set another week, no change. If I pour it quickly, I will get a soapy head for a minute, but it fizzles away quickly and looks like maple syrup and tastes a little flat. Could I open and put a little sugar in each bottle and re-cap? How...
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