Search results

Thanks fellas ! Much appreciated. My damn brew kettle won't fit into my sink, so I have to use the garage fridge.

I've done it before with no I'll affects (the fridge I mean). I just put a towel underneath it. Anyway, yeah, it's the boil kettle. I left the top on to avoid toxins, etc. So if it gets down to like 60 or 62 it won't hurt anything?

Random question.... So I just finished brewing an all-grain batch and I went to store it in my garage fridge to let it cool. My dilemma is that I have to leave the house in about 30 minutes. I'll be gone for close to 3 hours. Will I be ok to transfer to my carboy at that point (around 8:30...

You're the man, Grog. Thanks so much. :mug:

Really appreciate the feedback.... Those links are great. Thanks fellas. So, to clarify. After you properly prepare that starter, you wouldn't add it into the carboy until the next day? The newly brewed-beer is ok to sit there for 24 hours without yeast? And it's ok to use DME to make your...

One last question - and I appreciate all the feedback - but I've been using liquid yeast (smack-packs)....so, should I throw two packs? * I do all grain

Yeah....it sounds like as long as I stick to a recipe and have the necessary ingredients up front, the rest is just a waiting game (specifically, waiting longer than the normal 30 days or so).

Quick Disclaimer: I'm relatively new to homebrewing.....Currently have my 5th batch in the fermenter. Things have gone really well thus far, but I'm ready to step up and make a big imperial stout. My question, and this would go for imperial IPA's too, or any high gravity beer for that matter...

Here's the recipe: https://www.homebrewtalk.com/f12/chocolate-covered-beavr-nutz-362380/ Man, thank you all for the quick responses. I can't thank you enough. This place is really incredible..... I think I got the right thing and hopefully it just darkens up in the fermenter. Thanks again!

Disclaimer, I'm brewing like my 4th batch of beer ever .... I'm following the recipe for that chocolate covered beaver nuts stout, and it says to get 11.75lbs of "domestic two row." At my homebrew spot today, the main dude was out and there was a fill-in who was a bit clueless. All I saw there...

Many thanks fellas!

Before I ask my question, just wanted to say that I tried to look through previous "cold-crashing" threads but I didn't find my answer. This may seem very obvious, but...... When you cold-crash, you're obviously chilling the beer quite a bit. Then, afterwards, when you bottle, you're...

Like I mentioned, because I keep reading that one smack pack of liquid is not enough to properly inoculate a five gallon batch. I'm starting to believe it because my last two batches have turned out great flavor-wise, but the gravity has been lower in each case. I suppose it could be something...

I wanted to pitch more yeast in an attempt to hopefully raise the gravity a little bit. I've often read (here) that one smack pack of liquid yeast is not enough to inoculate a five gallon batch. My home brew guy here in town made it sound like there's no such thing as a bad time to pitch...

I keep reading that a lot of people seem to think one packet of a typical liquid yeast (in this case it's London YEast ESB 1968) is not enough to inoculate a 5-gallon batch. Dude at my home brew spot said that you can always pitch more yeast at any point of the fermentation process, but I wanted...

Google..... any beer-related brewing question leads back to this place. :cheers