Recent content by vinny150

so far this winter, i have brewed 3 batches that have fermented at 57-60 degrees and have had no problems. the temperature in the fermenter is going to be higher than the ambient temperature anyways due to all the activity going on in there.

I've seen people say you can use Malta Goya that you can pick up in the international aisle of your local grocery. I have never done it, but ive seen others say that they have.

i brewed my last batch with 1056 at 57 degrees and it came out great.

I try to always go to my LHBS as well. but in a pinch I use either Midwest Home Brew or Keystone Home Brew.

I found this site to be the most helpful when beginning to create my own recipes. It allows you to plug in ingredients and it will let you know the ABV, color, etc you can expect from those ingredients. Its a great tool. http://beercalculus.hopville.com/recipe

that was my thought when reading the original post as well.

My goal was an "Imperial Amber Ale" if such a thing exists haha. I was not going for a barleywine but if it tastes good... Who cares!

I used 2 ounces of Nugget Hop pellets for 75 min and 1 ounce of willamette for 10 min.

Awesome buddy. Nothing like a little advice from a local neighbor!

With that being said, how long do you suggest leaving it in primary before racking to secondary. I was thinking 2 weeks?

Well I'm not positive as I have had trouble with my gravity readings before. But I used 10 pounds of light DME and one pound of corn sugar in addition to my steeping grains.

Thanks man. I really appreciate it. It's only my third batch do I'm still full of questions/concerns. Thanks for not making me feel dumb! :-)

Oh and my OG was 1.100

I currently have an amber ale in primary fermentation. I'm about 26 hours in and I am concerned that its fermenting too cold. I used Wyeast 1056 and made a yeast starter. I have the fermenting bucket set up with a blowoff tube. I get a bubble like once every 10-15 seconds. Does this sound ok...