Search results

Thanks for the help and idea. My equipment is what it is at this point. I did just get a free brand new 5 gallon water cooler so I could use that to mash in, but I'd probably need to do it in a bag, I also have plenty of 5 gallon paint strainer bags. So, I suppose I could do my first all...

I'm interested in brewing this beer in extract. I'm trying to put together a recipe based on reading through this thread and other sources. Steeping grains are my question, and specifically the flaked oats. When steeping, what should be included? I'm thinking the flaked oats should not be...

I haven't had a problem with 5 gallon paint strainers yet. Paint strainer bags won't get everything, but it does a pretty good job from my limited experience. Last time I did this was a month or two ago and when I pulled out the bag, the trub/hops formed a "bowl" that lifted out some liquid...

I just use a paint strainer bag in a bucket and dump it all into the bucket, then pull the bag out and let it drip. If I want to use a carboy I dump it into the bucket first, strain out the trub, then funnel into the carboy. Since I started doing this my yeast cakes have been super clean...

I keep reading here and elsewhere that you should wait 2 weeks before drinking. I routinely open my first bottle between weeks 1 and 2 and it has always been nicely carbonated and tasty. Maybe I've just gotten lucky? I usually don't open the 2nd beer for another week though. Open one up...

Must be time traveling yeast!

My thoughts on a recipe were to keep it close to something like a Flanders Red Ale or an Oud Bruin. I think these would be a good bases to start from and allow a little ability to add berries if we choose to and also have a good chance to blend if necessary.

I am housing a friend's sour for the next year that sounds very similar to yours. He did primary fermentation with a trappist strain then secondary with bugs. I've had it at my place since the bugs were added and it took at least a month before I noticed anything going on. Now after about 2...

I apologize if this has been discussed before - I searched and couldn't find exactly what I'm trying to do. A friend and I decided to do a 10 gallon batch split in two and try half with De Bom and half with the Oud Bruin blend. I was able to find the smack packs at my local store so I've...

I know Shock Top isn't a "craft brew" but wow, honey bourbon cask wheat is terrible! Absolutely one of the worst beers I've had. Tastes like mushy graham crackers liquified.

I am not nearly as experienced as some other posters here so I don't have all of the answers, but I have had a similar situation in the past year and my beer turned out to be one of my best beers to date with just a tweak of the hops schedule plus an additional ounce. I think all you need to do...

I'm in!

I wasn't able to get a PH meter for my brew day, but the beer is brewed and waiting for the yeast to do its business. The sour wort tasted kinda funny. I don't have a good way to describe it but acidic, warm, and unfermented. Generally not the best flavor ever. The full boil smelled great though!

No I don't have a way of measuring PH right now. But if I did, what would I be targeting?

Northern Brewer is about two blocks off my normal way to and from work. It's about 15 minutes each way from my house if I needed something on a weekend.

Here's a picture of what my setup looks like. Very basic. It has been difficult to keep it above 105 like I had hoped. In the mornings it has been about 98. When first opened it smells a bit like bread. Does anyone have experience with this and what it should smell like?

I have been reading a lot and became intrigued by sour mashes, so last night I began a partial sour "mash" (pardon the improper use of the term) as an extract. I enjoy sour beers and fully expect my experiment to turn out only very mildly sour and lacking in complexity since I am keeping things...

I'm in!

I'm drinking a saison right now that I brewed about 1.5 months ago. I used Wyeast 3711. I get a nice peppery flavor from it and it's getting even better as it ages. When I first bottled it, I was extremely disappointed in it's flavor. Very boring. Now, it's coming along nicely and I would...

I read a few pages of this thread yesterday and wanted to thank everyone. This helped my bottling session last night a ton! I stopped by NB's store on the way home from work and picked up a few things to make my life much easier. First was a vinator for sanitizing bottles. It saved my back...