Search results

Excellent idea! Sometimes I cool wort down using the water line in the laundry room that goes to the washer. There is a sink in there as well and I'll give this a go. Seems pretty straight forward. Thanks!

I'll be headed to a family reunion on the 4th. So decided to brew today. Brewed a red rye ale. Chilling the wort was a PITA with it being so hot in ATL.

For the majority of my APA and Amber's, my overall process is 2 -2.5 weeks. 10 - 14 days in primary 2 - 4 days carb in the keg (2 days at 30 psi and two days at serving temp) I have a couple recipes that I can crank out grain to glass in 10 days. I only play that card during football season...

My personal opinion is that unless we are talking about a high gravity brew (8% or higher) OR you have to soak in wood chips, vanilla, etc. Then secondary is not necessary. I have gone as long as 6 weeks in primary without issue. Some people secondary anything including a sub 4% blonde. Not...

I've never brewed with Ginger but two weeks may be a bit much. Beer could be a little hot because of the ginger. Try 3-4 days and then taste a sample.

The other guys are correct that kegging is faster and easier after it's all said and done. Consider your budget. You can find used bottles very easy and dirt cheap, even free if you tell your buddies to save their bottles from commercial brews and at worst case you buy new bottles online...

You gotta get you a baby carrier. Best 30 bucks I ever spent! My daughter is 6 months old now and I can do almost all brewing tasks with her on me. Even with the 10 gallon batches.

Haven't made this but I have a couple brews that use honey. I don't get any aggressive bite. How ever I have never gone higher than 2 pounds in a 5 gallon batch. I generally don't add honey until flameout or maybe with a minute left in the boil.

Like everyone else said.... check your hydrometer. However based on the numbers you gave (1075 OG and 1005 FG) that should be one boozy beer for a Hefe. How did it taste? If anything you should be worried about it being too hot. You have pics of the hydrometer reading?

Well it looks like Morebeer is jumping onto this bandwagon. Their new Unicorn Fart recipe. I honestly thought it was a weird April fool's joke. But there is actually a recipe there. Who's going to give it a go? Lol.

I would try what tsholl recommend. Uncap, pitch some champagne yeast (or yeast for high gravity) and see what happens.

For a 9% beer....how much yeast did you pitch? Did you make a starter? May not have enough residual yeast to carbonate the bottle.

I do number 3 always but I keep it at 30psi for 36-48 hours. I normally wait another day after I set to serving pressure. Works like a charm.

I would consider adding a dark crystal malt like c120 to this. C60 even.

I used magnum if I use a bittering addition. I've been on a centennial/amarillo kick lately. Nothing new with that combo but surely dang good!

I bitter with magnum and add Cascade later in the boil. The last brown I brewed I just bittered with magnum to my desired IBU and that was it. Turned out pretty dang good.

I have actually done this with a .5 ounce of magnum to bitter and it turned out fine. The magnum has a pretty high AA as you have figured. I bring it up because I bitter just about everything with magnum. I have to brew 10 gallons of this now because I can't keep it on tap.

Have a Speidel 15 gal (60L) fermenter for sale. Recently started brewing 10gal and realized that I would prefer to split the batches to try different yeast. I have only run 3 brews in this fermenter. Looking to get a couple 7 gallon Fermonsters. Cost is $60 or trade for a couple Fermonsters...

What you are saying makes too much sense. Lol

Extract or all grain? I'm always a fan of a nice pale or a hoppy Amber.