Recent content by zanyBD

Yes it is us!

Hey guys. So I'm in the process of turning homebrewing into commercial brewing. We have several ideas for a logo but we wanted a secondary logo that we haven't come up with yet. We want something very simple but identifiable. The name of our brewery is "WillCall Brewing". We love simple lines...

So I wanted it to be sweet originally. But I figured with all of the specialty grains and the temp it would finish between 1.018 - 1.023. So I just wanted to make sure it was done because I really don't want bottle bombs

Hey guys so I've made my first stout and it seems to be stuck. I'll attach a picture of the recipe but here are the basics. It's an oatmeal stout. It's a 5 gallon batch. I mashed in at 160 degrees for one hour. I batched sparged with 155 degree water for 30 minutes. I started the boil and let it...

What's the kettle going for now?

I'd buy it. I'm from Somerville any chance oh come close to the city at all?

Thank you everyone for your help. I was pretty sure it wasn't a terrible thing but I also figured it wouldn't hurt to ask. I think I may have pitched a lot of yeast (I did a yeast starter) and that it might have caused the rapid fermentation.

Hello everyone. I brewed a 5.5 gallon batch a few days ago and starting yesterday it's been crazily fermenting in a fermentation bucket. It keeps filling up the airlock with what seems to be a yeasty foamy wort mixture. Obviously this isn't normal but I'm curious how to fix it/ how bad it...

Thank you very much 👍

How long do you age this? In primary? Do you even need secondary?