Search results

agodfrey11: that is exactly what the infection on my stout's small-beer looks like. I have left it in secondary for quite a while now, and am thinking of just letting it be for a while longer and then bottling cork and cage... and putting it away. Right now, I simply can not bring myself to...

I got one of these for way too little money, and wanted to use it for eventual BIAB experiments, but also as a mash tun for high gravity batches. I got my last mash tun with a manifold off a friend who got out of brewing due to time issues... So I never had to address this specifically...

Beer can get sucked up into the gas line and connection. This just happened to me. Theoretically you're blowing that back into your keg if you don't take things apart and clean them up. Now, whether this will hurt the beer... It's probably a source of contamination, but I'd bet you can finish...

Those get added at the boil. I would not try this recipe note for note in a 5 gal. I WOULD try modifying this recipe by steeping the dark grains at the end of your boil (not putting in the mash tun) as discussed in another current thread, and aiming to get less sugar in the wort from your...

I have an epic great LHBS (Chicago Brew Werks in Plainfield, IL) that has let me taste a whole bunch of different grains--he stocks everything. It has been informative, but I still think I have to make beer with them to connect the dots between the grain taste and the beer it produces. This...

This is kind of fascinating. I would think that there's a balancing act necessary to get the color / look and maybe the mouth feel to work out the same, but this seems like a total no brainer to me, and might make a much easier platform for the coffee stouts I need to start brewing for winter...

Better to try SMaSH or to use a common base malt and then experiment with one additional grain? I want to make my own recipes, but the problem is that I know what I like in the finished product, but I don't know what to tweak to get more of "what makes it better" because it's such a...

Breaking the bank, for me, would be spending what some people refer to as money. :)

That's kind of where my head is on this as well. I'm all ears for ideas, but yeah, I think you're right. I think I'd be able to pull it off with the keggle, but I may just have to do another 5 gallon batch for this one. It's a bummer because the real variable I want to play with is different...

I love big stouts, and I have one in secondary myself. I was SO tempted to coffee stout it, because that's probably my favorite style, but I am attempting to employ something called "discipline" and will try this recipe without additions before deciding on how to improve it. If you've...

I intend to do my first 10 gallon batch next, on the suggestion of a few friends and my LHBS. You know, the logic of "it's the same amount of work for 5 or 10 gallons, so you might as well make more" etc. The question is, do I need a bigger mash tun in order to do a 10 gal batch? I know it...

Some people note a harsh bite from carbonic acidity (at least, so I've read) when the beer is freshly carbonated. It would seem that the common experience is for it to be harsher in that first week on forced CO2, and significantly better by week 2 or 3. It could be a sanitation issue... it...

Keep some dry malt extract on hand for when a beer doesn't hit its number, if you are concerned about ABV. This one will be less alcohol than Guinness if it really was 1.028. Doesn't mean it will suck. Does mean you should burn through it quickly and make it right, next time. If you didn't get...

My first IPA smelled amazing in primary, then awesome in secondary until bottle time. Then it tasted okay, but smelled kinda gross. After 6 weeks it was one of the best beers I've had, and my hophead friends took more than their fair share of it. If you're not getting enough aroma, it could...

Right on. I figure I've eaten more than my share of bugs via McDonalds. I just started all grain brewing as well... honestly, I thought it would be significantly harder. It's only more time consuming. If one has the space for the gear and the space to brew, it's clearly the thing to do... so...

This looks almost exactly like what I just put into secondary. I would love to know what this type of bubble signifies, and I'd also love to know what you did with the beer. I like sours and brett beers, so I'm not creeped out by it, other than that it may mean buying new stuff to prevent...

Just drooled my way through this whole thread. Anyone in Chicagoland who has made this stand, is there any chance you'd let a nerd come over and see it in person? I'm sort of between DIY and buying something prefab. I was going to start all grain in May, and was thinking of getting a bunch...

And you didn't mean .5 oz, right?

I'd fire away with whatever they recommend. I just did an Irish Stout kit, and added a cold coffee press. Kind of... an... awesome beer! Used all of the corn sugar they recommended... Bottles are very much good to go now.

My airlock was filling with goo repeatedly. Woke up to a bunch of goo all over the bucket. No way to attach a blowoff tube... Until I remembered the racking cane that I never used (auto siphon was a purchase before the first batch) and I managed to get the airlock connected to the racking...