Search results

Yeah, either you bottled it too early, or it's infected. I'm voting on the bottled to early, myself.

I love the dutch, for so many reasons...

Personally, I wouldn't bother with the protein rest unless I were making a pilsner or something. For an oatmeal stout, just mash at 153-157deg. for an hour, then sparge with 170deg. after that. Easy. Edit: I've never had problems with oats gumming things up (I use a false bottom, btw), but...

That is almost verbatim what I was going to say... I already have the flyguy MLT, I can't wait for whatever is next! Just now realizing this is an old thread... Perhaps there is a new invention out there already?

So true.... I don't think anybody here would say that fat tire is the best brew in the world, but I think it tastes good. And they sell it at sams club by the case for $6 less than corona, and I live like two thousand miles away from the nearest beach.

I'm guessing that you're not in Great Falls, then! Oh, to live in bozeman or kalispell (or wherever else you might possibly be in this state that has four micros in seven blocks) HBT is a great place for questions, and good luck with the bottling.

I'm sorry that you haven't had more help on this... The least I can do is give you a bump (I am curious myself). Also, it would be great if you tell us how it turns out, I am wondering what the FG will be like (and if you will have to add distiller's yeast or something to finish the fermentation!)

Was it AG or extract? Were there bubbles adhering to the hydrometer? Edit: ok, so it was AG (I'm looking at morebeer now), maybe the hazelnut extract added a few points? What was your mash schedule like? Edit of the Edit: ok, so it was extract. Also ignore the mash schedule part. That is...

I'm sure it will be great. I hope that I was able to help (and everybody panics during their first brew, and it almost always turns out fine. I wish that I had known about this forum the first time I brewed!) Oh, and you might want to leave your computer to watch for boil overs...

Sure thing. Usually with the steeping grains you want to take them up to about 165 or so (following your recipe), and hold them at that temperature for a little while, like ten minutes or so. Then you remove them and bring the wort to a boil, add your extracts and bittering hops.

Also, if it isn't at a boil yet, turn down the heat until you have removed what you can. If you boil the grains you will get hazy beer.

Don't abort. Just swirl the wort and fish out what you can with a slotted spoon. It will be fine.

I would give it ten more hours, and have a pack of dry yeast on hand in case nothing happens by then. RDWHHB

It's okay, worth trying. If it is what I'm thinking of, it is everywhere in Ireland, though they pronounce it "smiddicks" or something like that if I recall (I may have been drunk at the time).

It's always a good idea to make a starter with liquid yeasts. And you don't really have to smack the pack before you use it.

That sounds like it will be a tasty beer. It will taste pretty good with the WLP001cali yeast, but if you really like Belgians, you should try Belgian yeast strains (as cfresh mentioned). Wyeast has a seasonal yeast available now, a "Belgian Farmhouse Ale" which I think is nice. Oh, and for...

Just leave it as is. Topping off is okay to do right when you pour the cooled wort into the primary (when you want things to be oxygenated), but adding more water to the secondary would add a bunch of O2, which you should try to avoid at this point...

The advantage of using the carbon filter is that it removes Chlorine compounds, which do indeed cause off flavors (and they aren't all removed by simply boiling, either). Bacteriostatically rated filters for the sink ensure contaminant-free water. Yes, they have to be maintained once or twice a...

Try making a Belgian saison. And it just so happens that Wyeast has a Seasonal VSS strain out that ferments up to *95*deg.F. Wyeast Farmhouse Ale VSS 3726 (Seasonal) This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a dry peppery finish. A...

Well, whatever it ends up tasting like, there is nothing you can do about it now... I wouldn't worry too much, though. And the way you describe it does not seem to me to be an infection. You might want to invest in one of those activated charcoal filters that go on your tap, they can be a...