Search results

Guinness Draught. Nitro can. One of my go-tos.

Awesome! I'll be using my harvested Voss Kveik in a cream ale this weekend. Made a Mirror Pond Pale Ale clone with it that I bottled yesterday. I think it worked so fast I missed the krausen. Left it outside to warm up and it got skunked because my primary is translucent. Ended up dry hopping it...

Thanks. I'm pretty much there. I'm sure there's a lot of yeast regardless, so even if some cells are killed, I'll have plenty.

When I was pouring my slurry into my sanitized mason jar, I forgot to pour out the little bit of starsan that remained in the jar after spraying. It's an 8 oz jar, with probably as much as a quarter inch of liquid in it. Anyone think that's a big deal? I'm concerned about killing a lot of yeast...

Blue Moon clone...sounds delicious! I've definitely thought about stainless in the past, but honestly I love these Morebeer buckets. They have a spigot and the inside part of the spigot has a sediment blocker (basically there's a slit for the beer to travel through). They cost around $17, and...

Pleasantly surprised this morning to stick my nose over my breathable bung and smell some fruit. The skunk is still there, but not as dominant. I took a reading: 1.010. Taste's pretty good, too. I ended up dropping a sock of Amarillo in for dry-hopping, .6 oz in a 3 gallon batch. I figure it...

Just checked it when I saw this. It's surprisingly a lot less skunked, but still there. Not sure if it's worth dry hopping. I'll taste it in a day or two to see if it's worth bottling.

I wasn't aware skunked aroma from being light struck (if I'm correct that it happened) got fermented out the way diacetyl does.

I wish I had your optimism. Thanks though, really. I figure i spent enough money already i might as well monitor what's going on and treat this as an experiment. Hoping the aroma lessens, I think it has already.

I think i know what the smell is...it's skunked! I use a Morebeer bucket which is barely translucent, but enough for direct sunlight to hurt the beer I'd imagine. Don't make the same mistake i did by putting your primary in direct sunlight.

Alright. I'll give it a few days. Thanks.

Well I ruined this batch. Brought it inside yesterday afternoon and it smells like burnt rubber. I figure the temperature fluctuation from 74 to probably 90 F outside with exothermic heat didn't help. 3 had batches in a row. I think I dislike summer brewing...

I intended to. I ran my chiller for 5 minutes and it was down to 98 F because I had whirlpooled hops for 10 mins prior. But I added top up water, not anticipating it would drop it so low. Thanks for the advice!

Thanks. All day? It's in the low 80s right now and the beer is warming up pretty quick.

I pitched dry yeast Lallemand Voss Kveik yesterday around 3 pm, so about 18 hrs ago at 80 F with no fluffy krausen yet. My basement is 72 F and this yeast works at 77 minimum. Think it's too late to put the primary in the summer heat outside, or will that be a dangerous fluctuation and p-off the...

You could use a combination of those and the tablets i believe Brewers Best makes. 4 tablets make medium carbonation I believe, so maybe a drop and 1 tablet.

Time will tell! My experience has always been, though, if it doesn't taste decent out the hydrometer, it likely won't be any good.

I appreciate the input. I'll open a bottle in 2 weeks to see what's going on and share my thoughts. Yeast stress does sound like a real possibility here.

Just as the title asks, did I ruin my batch of beer? I recently made a pale ale recipe with some white wheat malt (only 6% of the grain bill) and let it ferment in a 2 gallon Mr. Beer barrel. I let it naturally cool and in the morning (less than 12 hours later) pitched a leftover packet of...

Boy oh boy this has gone off the rails. I was merely asking if I get any extra gravity from mashing specialty grains for 45 mins than I would steeping for 30. I'm doing a Mild so I want my numbers to be fairly accurate with such a low OG (1.036).