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+1 to both comments. Welcome to HBT. Ferment in the bucket, leave it 3-4 weeks in the proper temperature. 5 gallon carboy doesn't have enough headspace for primary fermentation. The secondary serves numerous purposes: 1. To sell you a secondary 2. To increase the risk of infecting...

You are right. That means we can try it in March. Hope I don't get called out for serving oatmeal stout on St. Paddy's Day. :mug:

I put my tomato sauce (or broth of a white chili) in the blender with mild green chilies, a hot pepper, and about half as much hot spices as usually called for first. Then add to beans and browned meat in the crock pot. This makes it sweet, tangy, and hot (but not too hot) and the kids can't...

+1 I just had the same thing happen last night. Apple cider made with S-04 and bubbles forming an air pocket where the cane meets the tube when racking into bottling bucket. I pinched it off and it came back several times. Noticed bubbles in the bottles too (clear Newcastle bottles) and in the...

Here's a handy table from the fine folks at BYO. www.byo.com/images/stories/brewspices.xls

Thanks. We bottled it today (three weeks since brew day), after the FG stopped dropping. Tasted a sip of the green (brownish green) beer and have 0 concerns. FG = 1.015 which is drier than I had planned. Probably due to the long mash time. I don't do a mash out b/c I batch sparge...

Last 10-15 mins of boil for most styles.

Both. I do get hooked on homebrew, but if a particular batch is really good, it's gone before you know it. I also get burned out and need something new, so I'll brew something different and pick up a 12 craft brews I haven't tried yet. Plus I end up drinking whatever SWMBO picked up that she...

+5 gallons of a clone of Four Peaks' Kilt Lifter. 190g

White Wedding

You will find that many on this site dry-hop in the primary and tend to avoid secondaries altogether finding the risk of infection and oxidation are not worth it. Like many topics, there are strong opinions either way. I would recommend waiting another week, then dry-hopping in the primary...

^ This. Although we tend to be impatient with our beers, f/u beers are the exception. Time heals most wounds, and when we leave the yeasties to their own devices, they do their things. That and our f/u's lower our expectations. Few beers, if any, can meet hightened expectations. Also...

Buried Alive

Thank you. This is the hella ticket and just what I need for a reality check. For many homebrewing hobbyists, the temptation to rush is everywhere. I often start the process too early before I've sufficiently prepped, cleaned, sanitized, and checked the recipe numbers. I may pitch too early...

Weird Science

Spent grains from Oatmeal Stout, flour, olive oil, herbs, water, and hef trub yeast, veggie slices brand fake cheese, cheap sketti sauce plus pineapple juice, toppings, and home brewed pale ale. I nuke the pepperoni a on a paper towel for a minute on 60% to lose some grease. RDWHAHB and...

The trick, or so I'm told, is to "dry can" the beer to replicate the taste. I've tried putting old beer cans in the boil, say last 15 minutes or so, but most of the aluminium taste goes out the airlock with the CO2 during primary fermentation. My buddy used to rack his Busch clone over 12...

Thanks, but now I have that song stuck in my head.

Oopsies. I think I goofed. OG was 1.072 on Oatmeal Stout on Sunday. That sounds too high. Can we fix this? Got the recipe and grains from LBHS. (strike one?) Here's the info: 9.4 lbs. US 2 row .5 lbs. Crystal 90 .5 lbs. Chocolate Malt 1 lb. Belgian Special B .5 lbs. Roast Barley 1.5 lbs...