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Anyone know if this unit can be converted to NG?

I'm like a month in the fridge now, and no difference. Not worse and not better. Taste is OK, not an IPA. Much darker than it was when I bottled.

For those who care, this beer is incredible and getting better. Very easy to drink, except for the 8% alcohol.

Hi jack, sorry, but related.... I have an IPA that pours with excessive foam in the glass. I don't know if they are "gushers" per sae. I always immediately start pouring into the tipped glass. This particular brew does not taste very good. 3 weeks in primary, stable FG. The sample at...

Me Me

I added 185 degree water to my 40 qrt igloo and the now side walls are bubbled and deformed. I won't do that again.

30 % Rye ? BTW, tried a couple bottles this week and it's really tasty. The fruit flavor has subsided a bit, carbed nice and a little spice on the finish. It's very dry and refreshing, I like it. Only problem so far, it's 8% alcohol. Kicks me in the butt.

In the photo above, is the "white" layer, the yeast ? If so, why not decant as usual ?

What he said. I think my beers are ok, but still room for improvement. I would have to say that 1 out of my 11 batches was fantastic, the others... meh

Dry hopped with 1 oz Sorachi Ace for 7 days and bottled last night. FG = 1.005, 7.6 % Alc. (12) bombers, (5) 16 oz and (25) 12 oz. Taste is Fruity and sweet and then finishes dry and nicely bitter. I don't really get the lemon from the Sorachi but maybe after it carbs up that will be more...

Would there be any advantage (or disadvantage) to mash this longer than 45 min ? Also, I would be inclined to add the sugar to the fermenter after the initial activity slows. Would that make much difference here ?

Gravity = 1.006, I think it's about done.

Opened up to stir. Gravity is at 1.009

Hi everyone, My name is Terry. I have lurked around this site for some time before joining with an annual membership. I've posted and participated in several posts in the last couple months. I brewed my first batch on January 2, 2012 and 8 more since then. I was a BMC guy until now. They are...

Went with this. Bottled on 7/6. I'll find out how it is in a couple weeks. FW 1 Willamette (20 min in BeerSmith) 60 .5 Magnum 45 .5 Summit 15 1 Willamette 10 .5 Centennial 5 .5 Cascade 0 .1 each Cascade / Centennial DH .1 each Cascade / Centennial - 9 days

Update: To recap, I pitched at 68 degrees. At 7 hours, blow off at 2 bubbles / sec and temp = 75 degrees At 24 hours, same blow off pace, 82 degrees. At 48 hours, same blow off pace, 82 degrees. Last night at 60 hours, the blow off had slowed to about 1 bubble / sec, So I decided it was time...

My last three brews, IPA, Brown, and Saison, I moved 30% of my late additions to FWH. Drinking the brown now, just bottled the Ipa. I figured them as 20 min additions. I'm very happy with the brown. The IPA samples got me very excited. I'll report back when I can.

+1 this is so right on. I brew umteen times in my head before brewday. The cheat sheet keeps me on schedule and helps me avoid missing something.

Forgot to mention, my mash efficiency = 91%. Probably due to the long mash.

Well I brewed this, this morning. I kept the Munich, added the Oats and also decided to follow my original plan and make it more Rye based. This is the grain bill that I used. 60% 2 Pilsner 14% Rye Malt 6% Munich Malt 6% Wheat Malt 6% Flaked Oats 1% Special B 7% Table Sugar ( to be...