Search results

was all out of 10L... can't get 15... so sub'd a little less 20L instead... plus did a protein rest with unmalted wheat instead of white wheat... used wyeast kolsch... did a 800ml starter(exact same process but with 5 pts lower grav).. going to ferm approx 5-6 days at 58, and 5-8 at...

screw it... gonna just do a fairly basic unmalted wheat beer(pils,unmalted wheat, oats)... secondary the hell out of it with some lemon juice, lemon zest, a ton of ginger... couple cinnamon sticks.. then add a lot of non-fermentables at bottling...

flash freeze? not freeze bottle explode freeze... but a quick freeze... is this option a possibility for bottle conditioning a hard ginger beer... I so want to make one(like WIld Ginger or similar... just something like an original say goya ginger beer but around 5%)... I've read this...

for both of those responses guys.... I truly appreciate them.

At the house I've got a 10lb bag of maris for a base, plus I have about 12 oz each of carahell, breiss victory, dark munich, crisp crystal, flaked oats.. I think I have .6oz of whole cascades, .7-.8oz of whole centennial, .4oz of ukfuggle pellets, there's another 1oz pellet bag of mt. hood ...

yea... the other wheat brew is done so I'm cold-crashing them both now... I'm just gonna retake the sg of the brown ale when I'm bottling the wheat... if it's dropped significantly(anything under 1.25/was 1.059og) then I'll go ahead and taste flat to see if it's bad.... will lower the...

alrt... brewed an all-grain batch of "hal-now-brown-ale".. just your typical brown ale... my neighbor gave me some Nottingham yeast he hadn't used from about a year ago(kept in fridge)... I've got NO action... none after 72 hours... I re-oxygenated and re-pitched a safale ale yeast...

i'm in lookout valley, and I also do some brewing up in cleveland too where I have a bit more room.. I do all grain stuff... wouldn't say I'm a novice anymore, but not an expert either... but I've been making some reallly good brews of late... bottling a belgian style/american ale...

thanks guys... i'll ck the gravity when i get home, but i so wanna just crash it and be done with it.

The second AG batch I ever did was fantastic - so this last batch I did something very similar with a few small twists. Basically it's a golden/american ale style with about 10lb of weyerman pale, and 8oz of both crisp crystal and dark munich, and about 6 oz of oats, dash of irish moss...

i don't know what I'm looking for exactly, but I don't have/use a secondary, and I'd like to try some new things. any ideas? drinkin:manumana the slendor(slendor porter) in primary:Ruby Sue's Gold Rush(American Golden Ale)

1wk at about 62degrees... but i was only asking because, while my last few 'lager' batches were better in about 2 weeks, they were 'carb'd' plenty in just 3-4 days... so when these weren't carbing up at all after a week i was curious.

So I had the understanding through responses and info that it takes longer for a darker beer or a stronger beer to 'condition'... but i thought it meant more in terms of "mellowing-out flavors" than "carbing-up"... was this the wrong assumption... a week after bottling a rather tame...

so considering it's black as night, and 6.3, how long might it be before it's near "maturity"...

I jumped in and went all grain from the start, but I'm bottle conditioning and using dry yeast just to make things easier for me. first batch chunked, but I knew the problem. second batch amazing blonde/american ale... couldn't have been happier. third similar but went a little hop...

obviously, not enough, but here's a breakdown of my lessons learned from weeks 1-3. number 1. cook with enough heat. you have to hit a hot-break, but not necessarily roll a crazy fast wicked boil to accomplish the goal. boil is boil, and equipment is equipment. you work with what you have to...

the good news - is who needs a wort chiller... gonna call the neighbor asking him to make a walmart run for 3 bombers of helles in trade... he'll ask for 4(know him well), maybe I should offer two...:)

but I've pretty much done everything I can do at this point. took one of the heaters under the house.... just about broke$ so if a pipe breaks I'm in deep crap anyway... so as I sit here pondering the possible inevitability of disaster... waiting... I wouldn't mind keeping myself busy...

pardon my stupidity - I'm a beginner. It's 4degrees and a couple of my pipes are frozen. Basically means I'm stuck here in the house(waiting to see if there's gonna b a pipe disaster or not) and can't go buy the spring water I usually use for brewing. I don't wanna use the tap because...

im clueless but of the yeast I have in stock I think the safale-s-04 might be better than the fruity other options... I always use dry yeast for ease of use for the beginner that I am.. primary:earthy stout conditioning: german spalt and hallertau hellas lager polishing up: American ale...