Search results

No THAT'S funny. lol

I am interested to see how it comes out. As for the secondary. I've never had any issues going from the primary to the carboy and at times have skipped the secondary altogether but I think whether or not I do will depend on whether I'm in a position where I need or want to begin another batch. I...

The dosage actually stated to use 1 - 1 /1/2. I used Fermax Yeast Nutrient. But, because you mentioned it I looked again and sure enough that was the dosage recommended - 1 to 1 1/2 tsp per gallon. Shrug

Redesigned an Ale recipe, screwed up on the LME and substituted half of that with 3.6 lbs of corn syrup.

So, the OG came in at 1.064 which is only .003 off the original recipe. FG is "supposed" to come in around 1.013 but it might be lower in the end as I think corn syrup is more fermentable than LME. Hopefully it doesn't affect the flavor too much. We'll see

Truebrew West Coast IPA. It's only 2 week in the bottle but I figured I'd give it a roll anyway. Tastes pretty good. Much darker than what it looks like on their website. Should be light colored but it's very amber dark

I currently have 2 cases of IPA in the closet (5 gallons) and another 5 gallons of stout in the secondary fermenter and am waiting for the wort on an ale to cool of which will also be 5 gallons when it gets in the fermenter so - 15. I actually didn't do anything until August of this year (not...

So, I found this recipe online and because, well, I can't always find the exact ingredients called for at the closes place that has beer brewing supplies, I often end up tweaking the recipe as is the case here. They (in this case) didn't have the specific ale yeast called for or the specific...

So, I have a "final report" , if you will on this. As I stated, not a stout at all - very much a blond ale. After being bottled for 3 weeks it is quite tasty but absolutely not what I was shooting for. I guess what I learned was how to make a GF blond ale. lol So, what is it missing? Well, the...

I used ground quinoa in my last GF - the head retention is terrible. In fact, there is hardly any head to the beer at all.

I don't have celiacs but I was led to believe this was gluten free. Oh well. Live and learn - stick with dry yeast next time (maybe). lol

I did a search for gluten free stout yeasts and found that one.

Wyeast - 1318 London III

Ok, but what exactly does that mean? First I have to wait for the yeast to fall to the bottom of the jar, right? Then what?

So, I followed some instructions I found to "wash" the yeast from my last beer. I now have a ball jar sitting in the fridge not quite full (left some head room). I can see the yeast in suspension (pretty sweet). But now what? I know they have to sit there for a bit and settle to the bottom. But...

Bottling update: Well, it's definitely NOT a stout. lol It came out more like a blond ale (very tasty with a nice finish). Not bitter at all. No notes of coffee or cocoa - despite adding half a pound of each to the steep. I was able to smell the coffee notes but it was very subtle (extremely)...

How do the sugars come out if it isn't steeped at a high temperature? He didn't really explain it

Interesting. But what would you use? Do you have a link to the article/s?

So, I find this a little odd because I've never noticed in any of my other batches before but the airlock on the carboy is still showing signs of life - every few seconds. I would have thought FOR SURE that after close to a week that I wouldn't see anything going on in there.

It's been percolating (fermenting) for over a week now. I guess I'll see how it comes out. lol