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Tasting samples increases your knowledge of how your beer is coming along. Your going to gain virtually no experience and a less of a honed palate if you put samples back. Just drink it, its like 70ml. Less than a mouthful.

What's the lime Mr. Wolf? Cream of the crop Greenwich Mean Lime Eastern Standard Lime Sour Power (probably not a good one) Zest is best South by South Zest The American Cream

I also use a thief. I transfer about 70ml over to a trial jar and take a reading from there. Surely putting a hydro straight into the beer gives for a hard reading?

How much is more sugar exactly?

Input appreciated!

I've fiiiinally got myself a basic extract recipe for my first porter. Just wanted to run it through with you guys, I have my doubts with the balance though, could really do with your input. 6 gal batch 7.4 gal pre-boil 6.3% OG 1.067 FG 1.019 30 IBU 8.8lbs Amber DME (seems like...

As long as you know why you missed it by 10 points you can fix it on you next brew. What happened? :cross:

This priming EVERY bottle manually with sugar is not just time consuming, but inaccurate and will result in irregular carbonation. Its not worth the time and will result in great frustration! Leave stress at the door and make bottling day enjoyable :rockin: Don't stir vigorously either, only...

1. Throw them hops in loose! 2. Just strain your wort out with a colander, if any loose hop leftovers go into the ferm they will settle out to the bottom - not a big deal.

Well...the vodka isn't going to be soiled after one 3 week airlock usage! Might aswell reuse it

If you weren't using a stopwatch, do so for your next brew.

Thanks for advice folks. I don't want to resurrect this thread, but thinking about it yesterday, is this overload of floating residue stopping the krausen from rising?

Once you've blended it, maybe try leaving it out on a worktop for an hour? I imagine it might be a bit like a bubblebath, the longer you leave it, the less bubbles. Maybe then there might be less oxygen present.

Just watch out for that hot break though bro My last extract EPA was a 6 gal batch, because of using a soup blender my hot break rose to the 13 gal mark in my 15 gal kettle. I was scared.

How much head space are you giving yourself between liquid volume and the rim of the kettle? I just constantly stir vigorously until the foam begins to recede.

I've been using an electric blender, one of those handheld ones for soup to obliterate the living hell out of those DME lumps. Just dissolved the DME in 1/2 gal of water, nuked it to hell then added it to the boil. Smooth as a baby's bottom. A whole load of hot break though probably due to so...

They are. No there was some cold break I managed to keep out. I did a great job last time of filtering cold break, I'm kicking myself! And yes, bottling day is going to be a little annoying now!

I am a little concerned. No. I am not open fermenting. There was a lot of cold break, and I neglected to purchase a straining bag this time round, and in a hurry I didn't even whirlpool. Rookie error there! Do you think I should take any action? Its been 48 hours since pitching

*unstrained

So I read on here that krausen is a bit of a natural defense against infection when present, and I seem to have a lot of cold break I didn't filter out (see pic). Just out of curiosity, I was wondering if it too protects the beer from infection?