Recent content by yourhuckleberry

pitched some safale us-05 just to be safe. I'll post back when/if I hit krausen.

Can I save this beer? The recipe called for nottingham yeast I was all out and I just happened to have a batch transfered to secondary today that had nottingham yeast. So the plan was to pitch onto the nottingham yeast cake. Here is the story, my floating thermometer doesn't float very...

Or perhaps have an option to select your own wort retention rate and suggest a number on the scale (No squeezing to SCOOB)

I think I'll be using this often. I do a hard squeeze, the notes at the end of the calculation say subtract 1 inch or more. 1 inch of the water fill height in the pot? Is there a way you could include in the calculator the Mash and Mashout amounts for a hard squeeze? Or have a...

Is that 1.0 heaping tsp of each ingredient? For example: 1tsp nutmeg, 1tsp cloves, 1tsp all spice, 1tsp ginger, and 1 tsp cinnamon? I am excited to try this.

As you saw a few posts above this was my first batch of beer and I went all grain and a little fast and loose as I didn't want to get to mixed up in the details. No hydrometer I guess I boiled it VERY vigorously. I made a 2.75 Gallon batch and just bottled 1.5 Gallons (After losses to...

I finished brewing a batch of tea and placed this Kombucha in a secondary fermentor with 3 piece airlock (with no added sugar or fermentables) Is it safe? they kind of look like bubbles but there seems to be more to it than that. It is gelatinous on the underside. Has anyone seen this...

to the OP Any chance of re-upping the pictures? This guide is in a stickied FAQ after all. I don't mind hosting them on my dropbox if you PM them to me.

Thanks for all the help everyone. I will go ahead and build a bottling bucket (I have seen Revvy's posts before and it does not look hard and I need to make the trip to the hardware store to get a t-joint for my siphon anyways). My problem is still the priming sugar. I have a 23L (6 Gallon)...

I brewed a Bee Cave Brewery Kolsch that has been in primary for 3 weeks. Yesterday I went to a friendly LHBS and asked for bottling bucket and a siphon to transfer. He recommended against the bottling bucket because the spigot could be hard to clean and could create an infection. What I...

Well since the ambient temperature has remained between 59F and 60F since Krausen. I think I will follow Charlie Papizian's advice for now and "Relax, Don't Worry, Have a Homebrew" I'll look into ramping up the temp with the heating pad tomorrow when I hit day 6. Thank you all for all...

Is it the up down, up down fluctuation that is bad? If I keep it consistent (well insulated) and it slowly drops is that okay? The yeast is WLP029 German Ale / Kolsch yeast and my temp is at 60F at the moment (day 5 of the ferment) compared to 64 F (days 1 and 2)

Thanks for the insights. So it sounds like I want to keep the temperature at a consistent 68 F for the whole fermentation (3 weeks) until I am ready to crash cool and drop the yeast out. Alright so my understanding is if I was reading 64 F just outside my carboy during Krausen than the...

Hello, I'm new to homebrewing and new to this forum. You can check out my first brew, an all-grain Bee Cave Brewery Kolsch, here. I live in Montreal and it gets quite cold here in the winter and hot in the summer. Right now my fermentation room is at around 59-60 degrees F which I think is...

I just brewed this up all-grain on sunday and pitched the yeast at midnight. My first home-brew. I didn't have the DME to make a starter so I just use one vial of white labs yeast for a 2.75 Gallon batch. The carboy is in a cold room ~15 degrees and I am insulating the carboy with towels...