Recent content by tpitman

I'm drinking a Smithwick's Red Ale as we speak. When I opened it, poured it, and took a whiff, I thought, "That's familiar." What it reminds me of is the Cooper's Dark Ale kit I started homebrewing with. Kind of makes me want to try one again, just for the hell of it.

72 to 74 degrees for conditioning. I've never had a beer go this long to carbonate. This was s SMaSH ale with light malt extract, East Kent Goldings hops, and some washed California V ale yeast (I know, an odd combination). I was trying to get a bit more mileage from the yeast and wanted...

Cracked one open on Sunday. A slight sound of air escaping, very few bubbles rising, no head. Pretty flat. Sweetness is gone but it didn't carb up. I've got one mini keg and the ghetto tap that someone posted instructions for on this site (the thing works great) and I'll put 10 or 12 bottles in...

It'll hit the three week mark in a couple of days. I'm gonna set aside a couple of bottles in the fridge this afternoon and sample them on Sunday and see if anything has happened. Thanks, all.

So no one seems to think the short fermentation period is unusual? I've just never had one end so abruptly after a week, then no airlock activity. I thought perhaps the yeast had crapped out completely. I usually leave beer bottled for a couple of weeks at a minimum, but I expected more that...

Washed yeast from a previous job, and used it for a yeast starter, which appeared to work (krausen formed in the flask). Pitched the yeast into a wort with an OG of approximately 1.047. Fermentation started within 6 to 8 hours and fermented normally for just over a week then abruptly quit. I...

Art for various homebrews by Backhouse Brewery

Nope. We keep the house about 72 degrees year-round. I have a seamless metal pan I put the bucket in, add water and an old t-shirt tightly secured to the bucket for a swamp cooler. Drops the temp down to about 66-67 degrees. I've thought about just pitching the yeast the day after, but have...

Well, Brewsmith figured out a previously successful recipe using extract, and converting it to all grain, as basically a no-sparge brew-in-a-bag. Since extract brewing is essentially the same with significantly high gravity in the boil, I can't see what the difference would be using a no-sparge...

I've done some all grain full volume batches, but kind of like the convenience of stovetop brew sessions using extract, mainly for the convenience of a rapid cool-down to low 70's to pitch yeast. I have a wort chiller, but just getting it down to 80 takes quite some time (I'm in Florida)...

Just remove the pressure relief valve and put in an appropriately-sized drilled stopper and an airlock. Easy enough.

College Park, off Princeton and I-4 Heart's is convenient to me, to say the least, and for their size they've got a lot of stuff, but I'll admit they're not falling all over themselves to make you feel at home.

Didn't know there was anyone else in Orlando besides Hearts. Thanks for the info.

I bought 33 pounds of LME last year, and still have a couple of half gallons left in the fridge. I parted the big jug out into 1/2 gallon washed and sanitized milk cartons, then filled them to overflowing, loosely placing the caps on them then squeezing till the extract came out and tightened...