Recent content by Weapon-X

I made a starter last night around 6pm and plan to pitch today around 1pm. The starter was bubbling away and would produce about a half inch of foam when I swirled it. I left it near (about 3' away) from a radiator to stay warm. Around 9pm last night I could easily get 2 inches of foam when I...

I've only done it once... I used a bag. I boiled it first and I put it in my primary. Only draw-back was trying to remove the swelled up hop bag from the narrow opening on the carboy.

I've read the partial mash thread before. I do wanna try this... I do need to buy a 5 gal pot, I've only got the big one. Also need the grain bag. Also I dunno if you've read my other post, but I had a bad experiance recently... sour batch. I'm just getting back in to this after a bit of a...

Wow! I don't know how me being broke = I should start brewing AG. I do realize the initial costs are high but it pays off in the long run... and I do plan to do so when I'm living somewhere with more space (and I have more $$$). But now the issue is I've got like $25 and I wanna brew next weekend.

Ok. Thanks everyone for the input. I'd say the general consensus is that it probably wouldn't have gotten better, but I probably should have waited longer just to make sure. Lesson learned.

Looking real good! Glad that they taste good. BTW that's my favorite beer glass.

thanks for the input. Now that I think about it, it was just my blow-off tube that is all gross. my siphon tube stays pretty clean.

I'm kinda broke right now and can't afford to buy ingrediants for a 5 gal extract batch. I'm considering a pre-hopped kit just to see what they're like. If they're super crappy I guess I can try to make a 2.5 gal batch.

I've noticed it's hard to clean inside the tubing I use for my siphon, etc. Does anyone re-use their tubes, or do people just discard them and use new ones?

So your're saying that it's supposed to me as sour as a lemon after 9 days? the instructions that came with the ingrediants said "allow to ferment for 7-10 days. rack to secondary (optional)". I really hope I didn't pour a good batch down the drain.

I've made batches that had a distinct, undesired after-tastes that were fruity or sour, but overall the batch still tasted like beer. In one case, after a few months of bottle conditioning the taste went away. This was different. It didn't tase like beer at all... it was face puckeringly sour. I...

Ok... to answer several of you: -I used white labs california ale yeast. I pitched it after the ice bath, after I added the wort with water in my fermenter and after I oxygenated. -I stored the fermenter at 68 degrees for 9 days -On day 2 I had to change from an airlock to a blow-off tube...

Well... I just decided to get back into brewing. It had been over a year and I decided to make an American Pale. After it was done in the primary I went to bottle it and it was SOUR! almost as sour as lemonade. Not sure if this is what did it but I made a 5 gal batch and put it into my 5 gal...

I've been drinking the stout lately. It is quite delicious and I would reccomend it to anyone. It stands above most of the large micro-brew stouts and is almost up at the craft-brew level. I'd also strongly reccomend SN bigfoot.

Hi everybody! Jeff from Tacoma, WA here. I'm excited to talk and learn from you all. -Jeff