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I have some grains that have been milled. They are sitting in a plastic bag, in a box, on a shelf in a dark closet. How long until they become stale? Should I move them?

He did say it was astrigent, which could give you the perception it is dry, or give you a drying effect on mouth feel. Maybe that is over coming the residual sweetness?

I bottled a coffee stout last weekend. I cold steeped the ground beans in a French press for 24 hours in the fridge. I used starsan on French press, coffee grinder, etc. I used purified bottled water. The only thing I did not sanitize were the coffee beans. So what is my risk of...

All grain or extract? If all grain, high mash temps will create more unfermentable sugars, leading to a higher FG. Mashing in the upper 150's will give you that FG...

Well, just tested it again, still 1.020. Went ahead and bottles her up. Hopefully it will be good....

For my wet tshirt contests, i always use those bikini beach babe t shirts, call the fermenter Bridget, and wait to see how long it takes her to finish!

I made a cascade pale ale with s05. Very good. Nice hoppy flavor an aroma, very little yeasty taste. If you are unhappy with the hop profile, I wouldn't blame it on the yeast. Rework your hop schedule. If it just tastes funky, it may have been you fermentation situation. What was OG and...

Do these thermowells allow the airlock to be installed as well? Where does the airlock go if not?

The key is to relax and have "A" homebrew, not a six pack! ;)

Tag for future bud light experiments!

So take it out of the swamp cooler? Swamp water stays at about 67 when I dont add any ice....

Just got my rhizomes, plan to plant them today or tomorrow. Should I trim off the little shoots sprouting out, or leave them? I live in northeast florida.

So if I add the yeast, and nothing happens, will this add extra yeasty flavors?

Yah, but I figured stouts and porters should be around 155+, oh well. I'm just glad I got a 1.060 for OG instead of the 1.045 which the recipe called for, otherwise, I'd have a very sweet low alcohol beer on my hands!

That is what the kit was calling for. It called for a mash temp of 152, I missed by a few degrees. I had it in the low sixties first week, then high sixties second week. Should I push it above 70?

I think I'll pitch the muntons pack and wait another 8-9 days, and if nothing changed, bottle her up. I still need to add the coffee, so maybe that will help tone down the sweetness with some bitterness...

Also want to note, I was a little shocked when I opened the primary. Usually there is a distinct layer of dry kruesan a few inches above the beer caked on the sides of the bucket and a little messier. There was nothing. I almost thought it hadn't fermented at all. It looked almost like when...

That was just my notes on airlock activity. It has been in primary for 2 weeks...

Here are my notes: Peace java coffee stout - all grain 3/23/2013 9 lbs Domestic 2-row barley 14 oz chocolate malt 4 oz flaked barley 4 oz caramel 60*L 16 oz roasted barley 1oz challenger hops 1 oz tettnang hops 4 oz Peruvian coffee 1 packet s04 yeast 11.5 g Expectations: IBUs = 24 OG = 1.045...

Hello everyone, I brewed a coffee stout 2 weeks ago, just popped open primary to take a hydro reading. Went from 1.060 to 1.020. I used 1 11oz pack of safale s-04, rehydrated. It was supposed to get to 1.010. My question is: should I add a 5g pack of muntons ale yeast, or let it ride...