Search results

I have used it a couple of times. Once at 60 degrees when I was able to turn the heat down in the apartment. But I also believe I did it at a bit higher temp. I pretty much use the same "fermentation schedule" for everything. Three days in primary and then it's off to secondary for who knows how...

I have always gotten very clean flavors when using it. I once made a batch at right around 60 degrees by turning the heat down in my apartment. As I said, I have never experienced any unpleasant esters while using it. Only good results.

I have only ever done this one time before and it can work properly if done right. Yeah, don't just throw a new batch on top of the old sludge. Harvest a bit of it from primary in a clean and sanitized container and then add it to a new batch. I think I used a sanitized spoon to simply scoop a...

Half a pound sounds like a lot of chocolate malt as a little goes a long ways. I also love using Biscuit malt in my brown ales but don't know if that will be too similar to the Carabrown.

Right now it looks like I need to do a batch this coming Monday. It's going to be a bit colder so temps should be perfect to get in a quick batch. Might do a golden ale....

Pretty sure I got that recipe out of one of those clone brew books. Probably got the book from the library. I can always post up the recipe if you can't find it. The only change I made was using a pound of Crystal malt instead of 3/4 pound because I ordered online and had a pound of it and...

I have never tried a Saison. Maybe it's time to go there. Looks like this yeast can handle higher temps. And I have a bunch of Strisselspalt hops in the freezer as well.

Patience. It looks fine. Relax. Have a homebrew.

Did anyone mention Saflager S23 yet? It ferments clean at higher temperatures. I have used it before with great results.

The bottling bucket is a separate vessel than the fermenter. It will have a spigot on it so that you can attach a hose and bottle filler and then once that priming syrup is mixed in with the beer you are good to go. So I would definitely recommend getting those three things. A bottling bucket, a...

Yes bottles in the oven is a bad idea. Just sanitize them and then let them dry upside down. I would sanitize my bottles ahead of time and then they would get stored in a box upside down with clean paper towels on the bottom and then I would seal the top of the box with newspaper and tape. That...

I like the marks on the side of the carboy. Very nice.

Looks like you are using a bigger vessel for secondary. When I go to secondary it gets filled all of the way into the neck of a 5 gallon carboy. So then I do need a blow off tube if I were to siphon on top of some puree. I also use secondary as a means to settle and clear the beer. So I don't...

My kegs come out wonderfully clear, even when I prime them with malt extract. Also when I used to bottle there would be only a tiny bit of yeast sediment on the bottom of the bottle. So I am perfectly happy with the results of my process....

How is that? That makes no sense at all. I am waiting until primary crashes and then I go directly to secondary. That is usually at about the 3 day mark. In other words, I am getting a first taste when the beer has basically reached its FG. I'm not sure why I would even want to try to taste it...

Damn if that Old Peculiar clone wasn't a smash hit. Got the recipe out of a book a long time ago. It just sat there in the pile until one day.... Used Mexican brown sugar, which came in a cone, Lyle's golden syrup and Belgian candi sugar. Was a bit more involved but well worth it.

That fruit puree is not cheap anymore. I believe the apricot puree was almost $30. I got the strawberry puree for free because the Ebay seller did a terrible job of packing and the can arrived with a huge dent in it. LOL. It still worked just fine but I complained to the seller who said they...

I also now get more beer into the keg because there is less sediment in the secondary.

I used to do that but found I could get better results by simply waiting until primary crashes (same as fermenting down to a few points of FG) and then pouring the puree into the primary. This has two advantages. First there is no need for a blowoff hose on the secondary. Second you don't have...

I guess you get a feel for it. It's like being a chef. You add good ingredients and you get good beer.