Search results

Can I add a clarifier such as Irish Moss or Whirlfloc at bottling? I seem to remember yes.

Sorry to be creating so many posts lately, but getting back into brewing has me excited!!! So, any women out there into brewing??? Any brewing girls who are also expert snowboarders in the Seattle area perchance? Just curious :cross: I would guess the ratio of male to female in the...

thanks for the info guys!

No, I have not been born again. I am merely wondering if I should ferment my beers in the dark or not? Currently the carboys are up on the kitchen counter for everyone to gawk at. Should I wrap a blanket around them to prevent light from getting in? How sensitive is beer to light and is it...

So, basically it's mainly in the cooling phase before yeast has been pitched that one should be careful? How careful? Obviously, the fermentation vessel should be sanitized. Should the air within it be replaced somehow before filling it? Should I invest in a sterile aeration system? What...

Dude... That gives a whole new meaning to I"P"A.

Everyone seems really intense about contamination issues, but how huge of a deal is it really? When and how can beer become contaminated and what effect does it have? How can you tell if it is contaminated or not? To clarify: It seems like if you make a yeast starter and get a quick, vigorous...

I tend to brew 6 gallon batches. Unfortunately, I lost a gallon when the carboy cracked. Moral of the story: Buy a counterflow wort chiller.

I'm just getting back into brewing after a hiatus, but due to a carboy mishap I am forced to bottle an ale I brewed just last week today. I will let you know if it doesn't clear in the bottle or if it has excess sediment.

I usually just wait a day or 2 after it stops bubbling.

Couldn't you just bottle after a week of fermentation and allow it to clear in the bottle?

Although, I will admit that after a couple of months in the bottle it tastes better.

What is the point of "secondary fermentation"? In most cases it means racking off the sediment, and not adding anything to the beer. After a few days, fermentation is pretty much over so why not just do a primary fermentation until it stops bubbling, rack onto your priming sugar and bottle right...

It is still in the carboy, but it looks darker than the amber ale I brewed last week (with 60L crystal) next to it.

I always thought this (about hop utilization), and wondered if I could wait till the end of the boil to add the extracts, but then read somewhere that the "extract character" would be there if I didn't boil for the full hour. Someone talk more about caramelization. Does it only occur with...

I recently brewed an Imperial Ale using 12 pounds of light malt extract and a little bit of 10 degree crystal and vienna malts. According to the numbers, it should be pretty light in color. On the contrary, it's dark!!! What did I do wrong?

I started brewing when I was 16 as a workaround to the age limit. I am 31 now and have brewed at least 50 batches. For a long time I was into all-grain but now mainly use a partial mash technique. I find the greatest flavor improvements have come from sanitary techniques, using liquid yeasts and...