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Be careful with how you pour the beer. With 2 weeks in the fridge the yeast should be well settled in the bottom of the bottles. When you pour out the beer to your glass, pour nice and slow and leave the last bit of beer in the bottle. With some practice you can leave all the yeast behind.

I've been using 1 tsp at 10 or 15 minutes... Whether it's too much I don't know, but the moss I'm using isn't fine powder, it's fairly coarse flakes or strips, and I just can't imagine 1/4 tsp of the stuff I'm using being effective in 5 gal. I have been getting great protein coagulation with a...

I brewed another wheat beer yesterday. I rinsed the rice hulls. HUGE mess. Never bothering with it again! :smack: A clump of stray hulls got away from me and clogged my sink up completely, and I ended up with two large bowls and a strainer that I had to take out in the yard and rinse with the...

This is terrifying.

That's how it works. The positive pressure from the fermenter is pushing the water out of the first chamber and into the second one. When fermentation slows down you will see the liquid start combing back to a more equalized state, with the occasional bubble. I personally love the bubbler...

5.5 gallons of Maris Otter/Cascade SMaSH Pale Ale, 5.5 gallons of Wheat 18992.5 + 11 = 19003.5

Because I can't cook.

I did a brew without rinsing or hydrating the hulls and had no problems, but I've heard of this a couple of times recently so I'm going to look into it before doing another wheat brew tomorrow.

Got some plans for another wheat beer recipe tomorrow. I'll have to figure out how to do it and watch The Masters at the same time without boilovers...

A friend of mine actually has a tattoo by Kat Von D before she became a TV star. No matter what anyone might say about her, she does really, really nice B&W work.

Cracked a sacrificial bottle of my Simcoe/Citra IPA after 6 days conditioning, holy tropical fruit flavor. This should be excellent after a bit more time in the fridge.

I'm going to be brewing a second batch of this tomorrow while watching The Masters. My new LHBS doesn't have any Vienna or Munich malt so I just left out that 1/2 lb of grist. Last batch I brewed using their crush I way overshot the OG (87% efficiency) so I think using just the 5.5lb 2-row and...

Well I just cracked a sacrificial bottle. After tasting this I'm going to start throwing 6-packs in the fridge. It's been bottled for 6 days and certainly tastes good. Very very fruity aroma and flavor, with enough traditional bittering to clean up the palate that the tropical fruitiness...

Relax, don't worry, have a homebrew! Don't stress about time (I felt like my 60 minute mash had to be exactly 60 minutes and I hurried to sparge and fumbled through the steps, as an example) Take your time. Preheat the mash run with some boiling water in the last few minutes while heating...

As mentioned the sugar doesn't matter. Just use the correct amount based on one of the online calculators. You can use DME as mentioned, but I've read that it will leave a krausen ring in the bottle necks.

Half a pound of rice hulls should be fine. I don't think a pound will hurt anything but is a bit overkill. I would also up the base malt a little... My efficiency wasn't great my first few batches, though it's mostly down to the crush. I brewed the recipe posted above and it is totally...

I want to do exactly that. Copper is very expensive here on the island though. I've been keeping my eyes open for a good deal on some tubing.

These are gorgeous.

It takes well over 30 minutes to get my wort down to 85 degrees. I live in Puerto Rico and the OP lives in New Mexico - our groundwater is a lot hotter than Quebec groundwater :) I have to do a primary cooldown with the immersion chiller and a secondary cooldown by putting the pot in a bathtub...

When using a bottle filler, fill it up as far as it will go without spilling over. The filler will displace a certain amount of fluid and when you remove it you will have an even amount in each bottle. I wouldn't worry about the amount of space you have being too much. The amount of priming...