Search results

A lot of good advice/perspective here. Cleaning bottles with PBW before sanitizing is critical, because even with a good "triple rinse" that people describe, if you actually look carefully many bottles will have a slight haze of yeast on the bottom of the bottle, which then makes it difficult to...

They will make things right, but they have been -much- slower, even before all of this started happening. In early January it took 5 days before my order was even shipped, and then apparently it was delivered by a dude on roller skates because it took over a week. Not going to complain too much...

I agree that there is a bready, even doughy thing going on with all of their IPAs, and it's definitely the first thing that I notice. I do get some fruitiness/juiciness but I also believe the mouthfeel enhances some people's perception of that. The brewery in my town gets a similar profile...

Just echoing this sentiment. It is certainly possible with good practices to introduce a minimal amount of oxygen while bottling, but a little will always be present. Hoppy beers tend to see the biggest dropoff from this, but any beer will, really. Do your absolute best to have no splashing...

I definitely think they're better fresh, personally. Do you keg, bottle, or condition otherwise somehow? If brewed well I really like to let them primary only 3-5 days, transfer to keg, and let them finish in there for 2-3 more. Then I get them cold and starting to carb.

Good luck! As you get into mashes and stuff like that, you really need to do some internet research. A lot of people also like John Palmer's How to Brew book. Basic technique and some grasp of the scientific principles at play starts becoming more important. Yes, it gets more complicated, but...

No. A high mash temperature will still extract sugars (giving you the correct OG), but more sugars that are unfermentable. There are many variables, but the basic idea is that the lower end of mash temperatures (I consider below 150F) produce a more fermentable wort and higher mash temperatures...

Depending on how accurate your crystal thermometer is, and the fact that it sounds like you were mashing with an active flame stovetop, your mash temperature may have been significantly higher (or just inconsistent) than expected. If you're accidently mashing around 160 or even a bit higher...

What were you using to measure temp, and what was the mash temp exactly? I would still bottle it just to see the result of all of that.

Hey all, I just purchased and installed a reverse osmosis system from Home Master (TMAFC Artesian Full Contact https://www.theperfectwater.com/Home-Master-Artesian-Full-Contact-Reverse-Osmosis-Water-Filtration-System.html ) I went with the remineralization stage because the model is very well...

This is a kind of stupid method, but it's what I used to do. Got a dowel (if you have a wooden mash paddle this could work too) and cut in marks for 1 gallon, 2 gallons, etc. Now it will only work for the pot geometry, but...

I would check in 3 days. If it hasn't moved, I'd say it's time to bottle.

I've done it. It worked, but not as quickly as bread yeast for me. Rise times were quite a bit longer. Just my experience though, YMMV.

Don't underestimate some tutoring on pouring technique, either. Getting a bunch of yeast in the glass will put a lot of people off immediately. They might get annoyed, but too bad! They got free beer. This video actually isn't amazing, but the clear bottle helps:

Slight diversion, but I just racked my 1850's Truman IPA to secondary with Brett C. On its 4 month "voyage to India" now in a dark closet with temp control! Sample tasted good (though very bitter at the moment), and bottled about a gallon left over with no Brett.

To me two days chilled is minimum. But you have a lot of beer on your hands for one person, so trying one after chilling overnight wouldn't be too much of a waste.

Yeah, English yeasts can be a bit finnicky. I might just give the bucket a gentle swirl once a day.

I've always left it warm for a few days then got it to cellar temp, personally, but not sure there's a right answer here.

I wouldn't dump it either. I would just pop an airlock on that and let it go. Transferring like that kicked the yeast up again too. Probably won't be your best, but it will be beer.

Just checking! Yeah, that's not finished.