Recent content by wterry

if a bottle is stored upside down in a sanitized rack(not a tree) then the likelihood of bacteria floating up into the bottle I think would be negligible.

Is it ok to use the diluted StarSan to sterilize bottlle? The night before bottling have been dipping the bottle in the solution and swirling around and draining. Then I put the bottles in a drying rack. So, the bottles are dry when I bottle the next day. There are so many dire warnings on...

Thanks for the response. I guess I am getting as good as it can get.

1.25 lbs chocolate briess 350L .75 crystal 60L .75 gold swaen 75L .75 caramel 30L

BIAG...mashed at 152 for 90 minutes 15.25 lbs MO 3.5 other Raise the temp to 167 and hold for 10 minutes, the hang and drain the bag...do a bit of squeezing. The boil for 90 minutes give or take ending with about 6.25 gals wort.

Using a recipe I found that actually said should be hitting 1.085-89 and ending 1.016-1.020. No particular reason why other than that, but kinda of figured it would end in the recipe range. I do like the beer and am going to brew it again, probably this weekend.

What works best with an imperial stout.....OG 1.09? I used US-05 for OG of 1.08 and ended at 1.022. Seems US-05 always ends with an ABV of 1.022-24 when starting with an OG of 1.08. Is this the nature of the yeast, I wonder or maybe just me....I have let the fermenting go for 3 weeks for...

I am thinking of dry hopping in my primary with pellet hops. When is this normally done? I assume it would be after fermentation is pretty much done and should be left alone for 5 days or so. Will these pellet hops settle out on the bottom? I assume that they are just dumped straight into...

How many of you all do set the grind finer for BIAG? Kind of a survey I guess, I have yet to ask the shop to change their settings just for me, but if it really makes a difference (and it is sounding like it does) i may have to explore that route.

ok, I will ask the shop owner next time about grinding a bit finer, thanks

It is definitely a PITA :) I do not grind, have it done at the shop. I imagine settings vary depending on the grinder...I guess I could ask the shop owner to reset for my grind but not sure how much finer a grind should be for BIAG, or if it really needs to be. Couldn't the mash in period be...

This book I have suggests raising mash out temp to 167F. I never really get that done. The instructions says to get this temp throughout, but then it says to not get the temp for the wort surrounding the bag above 176F. (I suspend the bag a bit so it is not resting on the bottom.) Well, that...

Cool, I hope that is right...i have read where some folks said that the tolerance is higher than stated by fermentis....keep my fingers crossed

Will I kill my yeast? brewing a 5 gal batch OG 1.125, pitched 2 hydrated 11.5g safale us-05 and one more of the same dry. been 5 days, bubbling has slowed, keeping at 65-67F. I probably should have liquored back, but did not. Now I am worried when I come to bottling there will be no yeast...