Search results

Yes, I agree with JKaranka, skip the keg and just bottle condition. A big RIS will thank you later on.

I know guys who bottle half and keg the remaining. The longer it sits the better it will get.

I just bottled a batch of this on the weekend. When I brewed I used what hops I had in the freezer. 1/2 oz of Mosaic for bittering. I also added 2 additional oz of cascade food whirlpool. It was crystal clear after 2 weeks and I know it will only be better once it's carbonated. I'll be making...

I heard this the other day on xm radio and really enjoyed it. Although I am a fan of Corey Taylor https://m.youtube.com/watch?v=od7GUy9XS7c

When I did mine, the first month was quite sweet. Originally mine stopped at 1.024 and it was really sweet. It's been 5 months now and it tastes really good. The sweetness kind of goes away. I have a feeling because yours had a higher OG and FG than mine, yours should do the same. If you're...

I bottle condition all my beer at 68 for 2 and a half weeks, then take them down to my basement where it normally 58-64 degrees

No issues at all. Mostly just preference. Some will say otherwise though.

They say it ages better in bulk rather than bottles. I only left mine ijn secondary for a month after 3 weeks in fermewntation. After 3 months in bottles they are really great. If you are not using any oak or vanilla, you could leave it in primary and transfer directly to bottles

Maybe mash with more water than you normally would. I normally mash with 5-6 gallons of water, lauter at 50 minutes and drain the wort. It drains for about 20-30 minutes then I add the remaining sparge water. Doing this I am consistently getting 80% efficiency.

I brewed this back in July and after bottling the end of August, it is amazing. I had a local RIS last night and then 1 of these, and I preferred mine to the craft beer. I will be doing this again in Feb-March. One of the better beers I have done. Thank you OP (I don't even think he is active...

I'm in. I've been looking at these fermenters the last little while. Maybe I could win one

A guy I follow on twitter (@lewybrewing) slices pineapple rings, then grills it and then throws it into the mash. I haven't done one, but just passing on some information.

Miller, coors, bud. So you like imperial stouts with 90 IBUs but you don't like IPAs?

So what does the OP like drinking? He still has not told us. I assume he is a MCB drinker. Or as I like to call it, not real beer

The recipe looks good. I may add it for spring time. That is some crazy efficiency, that's 88% brew house efficiency plus as btbnl said 95% attenuation. According to my calculator, it should have finished at 1.024. I have never had S-05 finish that low before. How big was your yeast cake?

Can I ask what your recipe was for this beer?

If you have taken a gravity sample before it started fermenting, I would suggest you take another one and see where your beer is sitting. no activity could mean most of the yeast are done, but now they need to clean up. is there still a layer of froth on the top of the beer?

You ferment for a week then bottle? When I do a batch of beer, I am looking at least 3 weeks before I even think of bottling. I do 7-10 days in Primary, 14 days in Secondary then I normally let sit in bottles for 2 or 3 weeks before I start drinking. If you want quick beer, go buy some from the...

Hey everyone, I bought the ingredients for this at half batch. how do I go about mashing? I assume I take the 10 pounds of grain, mash using 4.5 or 5 gallons, and don't sparge? then I am going to try the parti-gyle with the sparge water and do 2 boils. Am I close on this?

You could always try pitching some more yeast, but make sure you do a starter, or it will just die because of the alcohol. Some people say to add some amylase to dry it up a bit, but only add a little bit as it could potentially make your first RIS into jet fuel. I had the same thing happen to...