Recent content by WannabeBeerNerd

Still fairly new to this myself, but at this point I'd say no...it just looks like the yeast is starting to work and those little specks of yeasties will be the beginning of a nice healthy krausen

kcco

Have been enjoying my first batch of this for about 3 weeks and have my second batch cold crashing right now...flat out awesome, but while reading some of the posts about pasteurizing I just remembered what happened last week...had made and bottled my first batch and while bottling, no idea why...

How much hops are you using and how long are you letting them dry hop...I have a 5 gallon batch nearly done that I could experiment with and some Mosaic hops coming in the mail today

Haven't brewed it yet, but it's on my list of upcoming brews, if you want a brown ale with kick I would look for threads/links to Tasty's "Janet's Brown Ale" , by every description it's a brown ale with the hop kick you say you're looking for

If it fermented dry and all you added was the 3/4 cup of dextrose you should be fine...after sitting for 6 weeks you may want to turn them upside down for a couple days at the warmer temp and then back right side up to rouse the yeast and get it working again for a good carb level

Wasn't arguing the Alum/Stainless thing at all, I still use aluminum and all my beers have come out good, so I'm in no great hurry to change and while the taste/cross contamination of flavors issue is anecdotal at best I was just offering up what I had heard and aluminum is cheap enough that I...

Pretty new to this myself and I'm sure you'll hear people say to go stainless vs. aluminum, but from everything I've read and brewed so far your pot looks fine. That dark gray layer is oxidation and you want it to protect your beer from the raw aluminum of the pot....that said I've read several...

Started brewing about three months ago and am always on HBT on my phone researching the next brew, learning techniques, troubleshooting problems, etc...didn't really notice how much until she actually said one day after asking me for the 100th time in a week..."what are you looking at on your...

Another tip I picked up from a friend is don't hold the bottling wand directly, just use about a 1 1/2 inch piece of siphon tubing as a coupler between the spigot on the bucket and the bottling wand leaving the wand hanging pretty much directly off the spigot and freeing up one of your...

I do it with 2 pots also, a 3 gallon to mash and my 7.5 to heat up the sparge water and boil. The 3 gallon holds 6lbs grain and 2 gallons water perfectly with almost no head space and I only lose 2 degrees during an hour mash using a few towels to insulate it. Guess I technically use a...

Had this same idea few days ago when I found and brewed the Orange/Cascades pale ale from the American pale recipe page here on HBT...sound light, refreshing, and citrusy for spring

Was talking with a guy I just met and found out he considered himself a bit of a beer snob. When we got around to discussing styles of beer that we like I said that I enjoyed Milk Stouts over Dry Stouts. His response was that he had never tried a Milk Stout, that he had wanted to, but on the...

Pretty new here and was planning to gelatin my next brew in about a week. I've seen both opinions, but is it really necessary to add new yeast after gelatin if you plan to bottle?