Recent content by TylerPrime

By condition, I mean that the beer is usually too "green" coming out of the primary. Sometimes I like to let my beer sit for a few week after Primary until it tastes ready (if that makes sense). I know we bottle and leave at room temp for proper carb to take place, but I was wondering if I get...

Hey all, My wife got me a Keg for Christmas, so I was thinking about using it on a batch that is almost out of Primary. This is a two part question since I have never had to keg before: Can I condition the keg in the fridge? Does it have to be conditioned at room temp (as I would with...

Ahh I get it now. So, because the water is blended, the variables should be different on a day-to-day bases based on how it's being mixed. With that being known, how the hell am I expected to build a water profile? Would I be able to use distilled water and add the elements needed? Thanks again!

I'd like to get more into water chemistry and how it effects my brews. I googled my city water quality report, and found a chart that is a bit confusing to read. Here is a link to the report (let me know if the link doesn't work and I'll try an image)...

Hey All, So I just pitched a cream ale last night in my Conical, and I just realized that it might be too cold for reliable fermentation. While fermentation has already begun, I was wondering if anyone would recommend temperature control for the remainder of the fermentation process? I live in...

So if I get a mill and crush my grains, in theory, would that decrease the grain bill requirement? (Assuming it increases my efficiency)

Can I even do partial mashes? My knowledge base on all-grain brewing is practically 0.

Hey All, So my wife got me something called the "Gigawort" as a gift. It's basically an electric brewing kettle (sort of like the Robo Brew/Grain Father). The only difference is that it's geared toward extract. Since I am going 100% over to BIAB all-grain, I'd like to know if the 4.4 gallon...

Heh, I knew that was coming. I used juice from the store (it was pasteurized). I also used the same equipment I normally would use when I brew my beer. I took the same sanitary steps that i've used in the past. Anything that touched the cider was first soaked in Star san, including the conical...

So I am brewing my first Cider ever, and I noticed a bit of discoloration/white substance mixed in with the yeast in the bottom of my fermenter (pic below) Notice the white coloration mixed in with the yeast. I didn't use anything that would give it that coloration, so I just wanted to check...

Thanks for the details. Looks like I'll be harvesting my own yeast when I bottle in a day or two.

So I know from a financial standpoint, it's probably worth while to reuse yeast. That being said, what about from a quality stand point? After a few generations, I'd assume the yeast takes it's own characteristics. What about after 5-10 generations? Is it advisable to re-use your own yeast to...

Thanks for the answers guys. I have a fairly off-topic question: When you bottle, do you just add in priming sugar or is it required to add in yeast as well? Is there enough residual yeast left in the beer when I add it into the bottles?

Hey All! I'll be dry hopping my first brew in just a few more days. I'll be using pellets, so I wanted to know if the pellets will dissolve through a mesh bag? Or will they be contained? Thanks!

A little less than half an ounce (I am only brewing 2.5 gallons instead of 5). That's sort of what I thought but I just wanted to make sure. Will I be able to keep the yeast if I refrigerate the container?