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The earlier bath mentioned was 3-4 weeks conditioning, and very little fridge time. IT was a rush job. The scotch ale I started popping bottles at 4-5 weeks, but let some sit for 2-3 months. Still no love. This batch I am working on now, I will have some space in my ferm chamber for a while...

My last two batches have been very lackluster in carbonation. The first one was evenly undercarbed, and my gut says that it was the high ABV, (~10.5) and the beastly yeaties (S-05) just could not do much more. The last batch was hit or mis. About one in five was decently carbed. It was a...

Thanks. I turned the therm from 60 to 65, and opened the fridge to 70F outside air for a while to aid in warming it up. Just a degree or two up and she started bubbling again. Going to wait to open it for a hyrdo reading. I think now I will rack to secondary right before my trip, dry hop on...

No. I have been trying to be patient and keep it buttoned up. I wasn't going to check gravity until racking to secondary. I think I will raise the temp up to about 65 today and see what happens. And maybe I will take a gravity sample later today too. Then I can see where it is at and if I...

I have a batch fermenting right now in a bucket. Recipe as follows: Here ya go: Anyway, I boiled this up on 5/3/14. I proofed the yeast. Initial fermentation signs took a while, but I was struggling with low ferm chamber temps, as my homemade thermostat kept resetting to 49. The first...

Thanks everyone. Just like with any beer, only time will tell how it actually comes out. On a different subject, I am hoping to BIAB my next batch. Probably a SMASH beer. Is there any extra equipment I should need? Any good threads or pointers you have? My main concern, as with the...

Here ya go: Ingredients 8.0 oz Caramel/Crystal Malt -120L 1.0 oz Chocolate Malt (350.0 SRM) 9 lbs 14.4 oz Pale Liquid Extract (8.0 SRM) 4.5 oz Amber Dry Extract (leftovers I wanted to use up) 2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 77.1 IBUs 1.00 oz Simcoe [13.00 %] -...

The common wisdom is to test three times in three days. If the reading is flat, you are done. I don't like to risk infection, so I normally do one test, then another 3 days later, cutting one exposure of my beer to possible infections. Make sure everything is sanitized. I also have some...

Sloshing is good pre fermentation to oxygenate the wort. After is bad. I have to agree with OP - set up a swamp cooler first thing, and keep it in it! Then, no strain, no sloshing after fermentation, and temps in range. I have a wine fridge I have rewired with a thermostat now, but I used to...

It's been a while. Job and outdoor brewing/weather have prevented me from brewing since about Dec. Boiled up a Red IPA Saturday evening that is happily fermenting away right now. I do have a couple questions. It is an extract brew, but I did steep some grains. 8oz 120L crystal and 1oz...

Have a coworker that used to brew, hasn't for a while due to divorce, smaller space, etc. He said I can use some of his gear until he gets back into brewing, I said sure thing! Today he gave be a Boots Pressure Barrel. Best I can tell its english/european and not made any more (mold stamp...

Thanks for the input. IIRC I was aiming for middle of the style so about 1 volume. With a temp of 68, that came out to about 1oz of DME. I boiled the DME in a cup or two of water and put it in the bottom of the bottling bucket before siphoning from my secondary. I will try to let it sit...

Hello everyone again. I have my 3rd batch in bottles. It has been bottled for almost a month now, and the carbonation is light and uneven. The beer is a scotch ale, not too heavy (OG 1.080, FG 1.030). It was aged with some whiskey barrel chips for a few days, then bottled. When I bottled...

Ok, so far I have brewed 4 alcoholic beverages as outlined below. I like experimenting and coming up with my own recipes or modifying a kit rather than just brew by the numbers. I also tend to like hoppier beers (Scotch ales being a big exception). I currently brew extract and steeped grains...

Just extra protein! Like mealworms cooked into bread :)

*Bonks self on head* I will officially (try) to keep my mouth out of things I know little but anecdotal tales about. Maybe I should keep it full of tasty beer.

It is corn sugar. And going over is not bad as long as it is not too much (and your beer was done fermenting all its existing sugars out TEST TEST TEST). I have yet to have a bottle bomb (and I just did a cider with too much sugar to keep it sweet.). The cider required daily checks and then a...

IMHO that is too light on the IBUs to be a DIPA. You only used .5 oz of a high AA hop. The rest are low, and late in the boil, so I would not expect eh IBUs to be high. Not that it will be bad, but not true to style. You could do as roastquake said and dry hop more, but that won't add much if...

IIRC SS has a tighter 'grain' or crystal structure (that is whay it doesn't stain). It also is a different metal and does not behave the same way in heat/cool cycling. That said, I use an aluminum turkey fryer pot and cheap propane burner now. I got it very free (and it was UNUSED!)...

I am sure it is a fermentation chamber, not a straight fridge. I use a wine fridge, but it doesn't go up to 70, at least not in the winter when my house temps are ~67. Eventually I will make it two stage so it can heat too, then it will work in cold basements/garages if I ever move my rig...