Recent content by Wildcat_Brewing

Sounds over carbed, let it warm up a little and pull the release a few times to let out some of the carbonation that comes out of solution. It happens to me when I try to carb it to quick but is usually better than waiting.

These looks amazing, oh wait, I don't see anything.

You can knock beer all you want but lay off spicy foods, they wake up the taste buds (sometimes they fry them off)

i always do my second dry hop in the keg. I have the clear beer draught system for all my kegs and it is a float that draws the beer off the top, no more dreaded dip tube which caused me lots of problems in general.

cold crashing is getting the beer cold (30-40 degrees) for 24-72 hours before kegging/bottling. It drops the yeast out of suspension, as well as other particles, and solidifies the yeast cake and trub. Makes racking much easier and beer much clearer, I use gelatin also. I never secondary...

I buy them if I get them for a really good price but temper my expectations. A lot of them are very basic on specialty grains so I will usually add some for interest, like munich and wheat to the ipa kits and tweak the hops to my preference (I buy lots of varieties in bulk). I think lots of...

Hi, I made some wine from fresh grape juice last year, I am a brewer and have no clue making wine. It sat for a couple months then I had to move so I transferred it (it fermented completely). It has been sitting for a few months and there is about 1 1/2" of lees at bottom but I don't know what...

Gelatin is for the yeasty boys and clearing the beer, not for the hops, imho.

Sometimes a pile of hops float on top, swirling the fermentor will get the cold water on top of the hops making them heavier and sinking them.

American wheat, Pale ale, Vienna lager and stout. Trying to keep the ABVs down, so I can make it to the night game. Brewing helps ease the wait till football season.

Maybe gently swirl the fermenter so the hops get into the water, which will help them sink

Thanks guys for your input, it's bubbling away nicely

I brewed an IPA yesterday and pitched yeast but I messed up the setting on my temp controller. When I checked this morning it was 38 degrees instead of 65. I'm warming it back up, should I hit it with more o2 when up to temp or pitch more yeast, have some dry on hand? Thanks

Well put Dan and brewbama, my thoughts exactly.

Schematix is an ass hat, he said he was brewing ****ty beers until his LODO revelation (something I never have a problem with). He even went so far as to tell someone that had won and placed high in several competitions that he must not of went up against a LODO brewer or he would not have won...