Recent content by Ultrazord

I think I'll hit my local supplier and see if they have dry yeast and add a bit. Sounds best to just add a few and not risk it. Thanks all for the advice!

Just wanted some opinions on a couple beers I brewed about 3 months ago. I started a new job and have been swamped, so they've been in primary this whole time. I sampled them today and they both are at FG and taste scrumptious, however because they've been sitting so long, I'm worried about...

Yes, getting some sediment by 1-2 weeks. I clean the bottles by soaking in oxyclean, then thoroughly rinse them. Then I run them through a dish washer with no soap on light wash and steam sanitize setting.

A friend of mine and I are working on an idea. I love to brew frequently but can't drink full 5gallon batches regularly so I love to bring beers to parties and give some away (donations always accepted!). So basically bottles work best. However, we're trying to come up with a mobile kegerator...

.5) I agree too much home brew! And yeah the DIPA is really high ABV. Ironically they Belgian Cru I brewed carbed up best and is the highest ABV I've ever done. 1) At least 4 weeks, up to 8 weeks 2) Sometimes, but not usually. I secondaried the lager and the cream. 3) No post finings and...

I know carbonation can take 3+ weeks. I know the sites to determine priming sugar. I know most kits give you a bag of priming sugar. My question or comment.... I leave my beers at room temperature (65-78) and they take forever to carb. Like 3 months. And that isn't even high ABV beers...

Hmmmm, sand and salt :) I'm sure it's a typo but had to say it!

The only beers i've made that needed a blowoff were 9% + beers. I now use one always just in case and I bought the tubing (which is ridiculously cheap, you all should buy some). So moral of the story, use one, but not always needed.

I was under the impression that doubles were maltier than a tripel. Doubles also tend to be slightly darker. ABV's can be similar, but are typically slightly higher in a tripel too.

I always strain, however, like every part of home brewing it is 100% personal preference. Very little hop flavor is impacted without the boil and most sediment falls to the bottom.

I'm not an expert, but I think the butterscotch is caused by diacetyl. I think that often occurs when it ferments too high of a temp. It may have also been pulled off the yeast too early.

Unless you racked early and fermentation was nowhere near completed...

Soak in oxy-clean for 30 minutes, rinse, put in dish washer on sanitize. Never had a bad bottle doing this.

I have roughly 300 beers in bottles, 60-80 which are drinkable, the others aging/carbing. Another 4 batches just recently bottled, 1 bucket full to be bottled in roughly 2 weeks, and 2 carboys that will age 3 months.

Bleh, just saw another post like this, delete please...