Search results

Well, here with an update. As mentioned, the Parti-Gyle was a no-go, but WOW did my Stout come out GOOD. Drank 6oz of it right from the fermenter last night and was amazed. A solid Imperial Stout @9.7% abv OG: 1.092 August 20th FG: 1.018 September 9th. Rich and complex with great coffee...

First time I've ever made it. Sure do love that WLP775 English Cider Yeast!! 3gals in the mini keg and 5 gals still in the fermenter. 377 + 8 = 385

Thanks for the great advice friarsmith. Lucky for me I have a trub dump on the bottom of my fermenter. Gonna dump the trub after ferm is done. I may rack out into two 5gal carboys, then back into the conical for secondary and then cold crash, but don't like the risk of aeration or...

Boston Butt for Labor Day

So,... I tweaked the original Pliny The Elder recipe for an 8 ½ gallon batch. Didn't have enough room in my mash tun for all the grain, so I substituted 6.6lbs of LME for what would have been the rest of the 2 Row and left all the other grain the same but scaled for 8 ½ gallons - ended up with...

yep, ... what I was thinking.

I just saw a great video on Mash Out or no Mash Out, but ended up taking away something completely different from the video. After conversion was complete the guy in the video connected a pump to his mash tun valve and pumped his wort back on top of the grain bed as a way to recirculate the...

Yep

Only read the OP and a few after so apologize if restating some key points. Before spending ANY money on cool guy/rich kid gear, get the basics down. -***Know your equipment regardless if it's igloo coolers or $500 Blickman kettles. e.g.: evap rate p/hr, temp retention, etc. - Water to...

Perhaps not what you are looking for, but if you want to stop the yeast/fermentation/carbonation, why not just put the bottles in the fridge. I know some Champaign yeast will still continue to ferment at very low temps, but if anything else I think you may be ok. There are chemical methods of...

Didn't run the numbers, but that has to be very close - perhaps a bit higher. Take a hydro reading next time and save yourself from the math headache. Just remember, .... the sugar in that juice is 100% fermentable and you could easily get a 5-6%ABV from that batch. If you let it run its...

I did a batch of cider a month ago. Three gals of good apple juice, 1 can of concentrate, some brown sugar to bump up he OG and a White Labs Pure Pitch English Cider yeast pack. I just syphoned it off the yeast and into a 3 1/2 gal keg and keeping it at conditioning temp to age. I then dumped...

O'Connor Brewing Co. in Norfolk VA is my go to. Kids went to Stone in Richmond yesterday and brought back a 1/2gal bottle of their 20th Anniversary Citracado iPA. Really wanted to go but had other commitments. The IPA was amazing. Visited Ballast Point in San Diego the summer - crazy outta...

I brewed an Imperial Stout a week ago - OG: 1.095. I took a reading this morning and it's at 1.040. I still have plenty of airlock activity and hoping to get down to 1.024 or below. After fermentation is completely done, I am going to add Cacao Nibs for 36hrs, rack to a secondary, add a...

Your ABV might be a bit higher than you think. Those numbers you cite bring you in a 9.32% YIKES.

I just put a cider together tonight. I had a three gallon batch in the fermenter since 31 July. I racked the cider off the yeast (WLP 775) and into a small keg, cleared the head space with CO2 and put the keg in the house to keep conditioning. I then swirled the yeast in the fermenter and...

Great info and thank you. I was genuinely interested in this and sensed there was more to the story.

My only experience with Campden was using it to stop fermentation in Cider. Given how it effects Cider fermentation, not sure why it would be used in a Beer Brew scenario. Can someone help me out here.

Can you tell us how you got that number. Although you can hit numbers like that pre-fermentation, not from 2 gallons of apple juice, concentrate and 6oz of brown sugar - I don't think. You say that after 6 month your getting this number? If so, that would be your FG, but that number doesn't...

I would really like to get a used bourbon barrel for aging 5gal batches of Stouts and Porters. Anyone know of a reputable web site? Looking for a turn key solution. Spigot, Bung, etc... Oh, and a cradle of course.