Search results

Taste the beer. If it tastes sweet, like sugar sweet, then you're not done fermenting. If it tastes like beer, then your measuring apparati are failing you. You might also look up "forced fermentation" on Google to see if you are actually finished.

I've done about 70 BIAB batches so far and all have dropped clear. I squeeze the bag until it is dry and I grind at about 0.025" which is basically flour-level. I pour the hot break, hops, and all into the fermenter and pitch. One thing I do after fermentation is finished is set the carboy...

I mash in my kettle and put a sleeping bag over everything, including the burner, and only lose a degree over the hour if it's really cold (I brew outside). I started off moving from the kettle to an Xtreme cooler for the mash and then back to the kettle for the boil for a few batches then...

I BIAB and grind using a Cereal Killer to 0.025" and regularly get 82% efficiency.

Is anyone successfully using their glass-top stove to boil 5L starters? "Successful" meaning no broken flasks. I *really* don't want to have to clean up 5L of boiling wort and broken glass if ya know what I mean. Oh, and buy a new flask. What about just pouring boiling water into the flask...

If I may inquire: Why the Midnight Wheat *and* the Carafa II?

Tilda Swinton, Mae Whitman, Christine Baranski

I use 150 grams for 5 gallons.

I use a cheap Walmart sleeping bag on my 10 gallon pot and it works great. One or two degrees for an hour of mashing. You could probably get a kid's version for your 5 gallon pot.

The dry ale yeasts like Windsor do well at high temps.

Try pitching more yeast to get better attenuation.

I've yet to see anyone give a number or percentage where they say that's "overpitch". You would think that if it's a real thing, for homebrewing anyway, that it would have a number/ratio/formula, etc. "Don't go over ___," for instance. I've never seen it.

Is this yeast only available from Saflager as dry or is there a liquid version? I've searched online and some say it's WLP820, some say WLP003. Is there a consensus?

Looks like they added $30 to the cost of 50 lb. bags to cover shipping. Morebeer has the best shipping on bulk grains that I've found.

I saw some guy on the news recently get arrested for having a big copper still, but he also had a lot of drugs and guns and stolen stuff that they used for probable cause. I still thought it was weird that they'd even put that in with the rest of the arrest stuff, like it was still prohibition...

It's a SMASH lager with Pale Ale base malt and 1/2 lb. Munich just for fun. I was using Hallertau Mittelfruh at 4% 60/30/15 but now I've got Hersbrucker at 2.1% 60/30/15. Beersmith says just add twice as much to get twice as many IBU, but because hops aren't only just AA% I wondered if I'd...

My latest batch of hops is Tettnanger 2.1%. This is about half of what I'm used to using. If I use 2x as many hops in my next beer to get the same IBU, will I get 2x the hops flavor/smell or will I not notice any difference?

Will it hurt my lager any if I bring it in and let it come to room temperature before I start bottling? That way I'll be able to know what temperature it's at when calculating how much sugar to add to prime. Otherwise it would just be a guess wouldn't it? Right now it's at about 64° F in my...

Pretty much as the title says. I'm using WY1332 at lower temperatures and I like it but I wonder if I'd like it more as a lager. Anyone ever do this with good results and what yeast did you use?

NB sells 10% for $4. Sometimes they have free shipping. http://www.northernbrewer.com/phosphoric-acid-8-oz-10-solution