Search results

I like "Brewing Classic Styles" because it breaks down every beer (pretty much) by style and gives a very nice explanation of that style according to BJCP guidelines. Also try "Tasting Beer" I have not read it yet but it got a lot of good reviews. Go on amazon or somewhere and type in beer...

Right...................................................NOW!!!!!!!! :drunk: Check the time stamp, did I call it?

I just dont really see the chance of oxidation in leaving it. Opening the vessel to remove the krausen would only let OUT the built up gasses allowing oxygen inside... Thats my thought process anyways. I use my older style coopers fermenter and it has PLENTY of headspace, never had a problem...

I put my chiller in about 5 minutes before flameout to sanitize it. When I am done I spray it off in the sink and do it all over again next brew session.

Just buy another thermometer, you will need it at some point anyways.

Keep a better journal..... I get so lazy when it comes to documenting my brew sessions. Keep a separate propane tank for brewing and grilling. That way when you have a bunch of friends over and get ready to grill up some burgers........you actually have gas to keep a flame lit :cross: (almost...

This is absolutly true, at least up here in Anchorage. I see a lot of canned craft brews as of late. You also just reminded me about the canned beer photo contest :drunk: Deadline is the 17th, hopefully one of my pics will be displayed in the brewery. The Midnight Sun Brewery that is. EDIT...

Just start brewing some heavy stuff like barley wine :cross: That way you only NEED a good 1 or 2 to get a nice buzz.

Absolutely! Its Monday, I bottled my Imperial Blonde 2 weeks ago to the day. I plan on trying one tonight and I know it wont be fully conditioned but I like to see how my beer changes over time. Since its 9% abv It will be more like 4+ weeks when it is ready. :tank:

Many "young" beers will have a green apple taste is not conditioned long enough.

Saw the add in BYO a few times....checked it out online finally. I kinda lost it when he started pouring orange juice into his beer lol. That and seeing a 5 gallon bucket looking like a balloon ready to bust...... yea not sure about this one.

Check out the wiki (up top on the navigation bar) Go there and type in anything you want, you will more than likely find wayyyy more information that you ever needed in the first place.

I brewed a coopers kit, pretty sure it was the exact same one. If the beer has not conditioned for a few weeks it will have a very apparent green apple flavor. I tried one beer a week just to taste it as it evolved and after about 4 weeks the flavor was gone and I had BEER!

How much sediment was in your bottles? How long did you let it condition?

Wow its pretty much dead even. I dont, though I want to. My ferm chamber is made out of a DEAD minifridge lol so I cant get the temp down. If anything I shut the warmer off and let it get to garage temp for a day or two at 55 degrees. (no so cold crash)

Most everyone else? I thought water to grain was standard practice. I guess when I started brewing and read HBT I just thought that's how everyone did it. :drunk: Although I never have doughball problems or temp problems so I dont see changing any time soon.

Wait a minute. Are you pouring the water into your tun THEN putting the grain in? This is not a good idea. Pour all of your grain into the tun, then slowly add the water while stirring it around.

Do you preheat your cooler? If it is cold outside and your cooler is nice and cold, it can suck a lot of heat out of the mash just getting up to temp. EDIT: oh you are in Florida lol......most likely not the problem Im guessing.

Not apart of the GNBC...yet. I have been thinking about it lately. I also plan on submitting a beer or two into this years state fair.

If you are heading out of town NEXT Wednesday, just bottle it the night before. Was the FG supposed to be .010? If so then it is done fermenting and a week to condition is fine. Or like you said, rack to a secondary then just bottle when you get back. Also, no need to add extra yeast when you...