Recent content by turketron

I don't recall exactly, but I want to say it was around 2.8-2.9oz for a 2.5 gal batch at 75 degrees, measured with a recently calibrated thermometer.

I weigh my priming sugar, usually I use the calculator on the Northern Brewer site for the amounts. The 1st batch I did run out of corn sugar and had to use table sugar; for the Patersbier I used corn sugar. For the first batch I've had bottles in the fridge upwards of a week that were still way...

I made a batch of NB's cream ale back in May, and bottled it in mid-June. I was then out of the country for several weeks, with the bottles sitting in a corner of the dining room in my apartment. While I was gone we had a week or two stretch here in WI of 95+ (over 100 on a few days) degree...

Northern Brewer has a pretty good calendar put together for some guidelines, I think it's set up through Google Calendar: http://www.northernbrewer.com/brewing-calendar/

Check out Seven's sticky in the AG forum, he's got a pretty awesome setup that allows him to do full 5.5gal BIAB batches with as much as 20 lbs of grain, he uses a turkey frying basket to support the grain bag so it doesn't tear. I'd love to eventually move up to a system like his but until I...

Congrats! I've done a couple 2.5gal BIAB and so far it's been great. Brewer's Friend has a Efficiency Calculator that seems to work pretty well. You just add your fermentables and it'll tell you the efficiency based on the gravity reading you enter. Did you take a pre-boil gravity reading...

One of my friends who gave me my first taste of homebrewing put it this way: Most people have one primary hobby that they spend some amount of money on- electronics, cooking, woodworking, you name it- they all have some costs associated with them. Many of these people also spend money on...

Nice! Capitol makes some good beers, although I find the more commonly available ones (particularly Supper Club) to be a bit overrated. You should use your influence (which I'm sure you've got tons of :)) to get them to quit using screwtop bottles- the only reason I don't buy much of their beer...

I was planning on a 3 week ferment anyway, I'm not really in any hurry and don't want to rush things. And even if it's completely undrinkable, it was only a 2.5 gallon batch so it's not the end of the world. It's a good learning experience either way. Thanks guys, I really appreciate the quick...

I just took a hydrometer reading, which came out to 1.018, down from an OG of 1.040. I tasted it and it tastes ok, no really apparent off flavors- my roommate tried it and said "it tastes like beer." So maybe I'm just freaking out for nothing? The bucket was from my local grocery store and I...

So I brewed my first AG batch Sunday afternoon, and pitched the yeast at about 6:00 in the evening. It's now Wednesday night and there is zero sign of fermentation activity-nothing from the airlock, and when I opened my bucket there is no krausen or anything on top of the wort. It was a Wyeast...

So it's all done and in the fermentor, and I think it went fairly well. I mashed in a little hot, my thermometer was reading at just under 160 for the first 5 minutes or so, but I left the pot uncovered for about the first ten minutes, and then covered it for the rest of the hour, the temp...

Thanks for the replies! This makes sense, I'll give it a go and we'll see what happens. My next step is to get a propane burner and a bigger kettle as soon as possible, but I'm too impatient in the meantime and I want to brew today. :)

After having done a couple extract batches I'm hoping to do my first stovetop BIAB tomorrow afternoon. I bought a NB 5gallon Cream Ale kit and plan to split it in half and make two separate batches BIAB-style. I'm trying to calculate the best way to manage a 2.5gal batch on my stovetop with only...

My other thought was to buy one of the 5 gallon all-grain ingredient kits from Northern Brewer, and then just split it in half and brew two 2.5 gallon BIAB batches. This would also allow me to experiment with different additions or maybe two different types of yeasts. Can a batch be halved...