Search results

Was to have been about 1.114 but OG is now 1.098. APV should be about 8.8 %. Wanted 4 gal into the fermenter but I got about 4.5. I guess I could have boiled a bit more, but what the heck. LOL It's in the freezer set to about 64*. Will forget about it for 5 weeks then check for the first...

Looking better now. I've got the chiller in waiting to see final results.

Slow mash today. Doing an Imperial Stout today. Plan was a 90 min mash as OG was to be 1.140 with a pre boil of 1.071. After 90 min pre was only 1.050 so I let it go another 15, and then another 15. It's slowly going up. After close to 2 hours pre boil the SG is 1.054. That's it I'm gonna...

It's an extract kit. If your water volumes are correct you have the SG stated for the kit. You gotta "tune" BS to your situation for loss to trub and boil off.

Sam's and Costco usually have 7 cu ft freezers for a good price.

Unless you are adding something to the fermented bier forget the secondary. If doing it because you need the fermenter, buy another bucket they are cheap. The only place I "transfer" bier is to a bottling bucket or my chilled glass. LOL

Mine is the same as yours. BUT is Pilsen Malt the same as Pilsner?

Yes and Yes

Yes the flour is made by grinding the whole pod. Mahalo for all the comments. I'm not to afraid of dough balls as I grind all my barley to flour like in a blender. Just found this on the home page of my source for the flour "Kiawe bean Pod Flour is 45+% fructose and sucrose, <1% fat, 15%...

3-4 weeks is my normal fermenting time. I'm never in a rush. Most people transfer from primary to bottling bucket w/a syphon so as not to aerate the beer. I usually add the priming sugar in as the transfer is happening. that motion seems to be enough to mix it well into the beer.

I used some in a "German IPA". (Munich grain, K-97 yeast) LOL Will be bottling on Tuesday.

I've never steeped anything as I went from extract to all grain in one leap. I have some Mesquite flour I want to steep to see what taste and color it will produce. I have one lb. How much water should I steep it in, what temp, and for how long?

Big bucket, some standing water and ICE.

That looks like a fermenting barrel to me.

Because I'm the main drinker and I like something different each day. Don't want to store 50 bottles of this and 50 of that and 50 of something else to get to my "different" stage. 2 gallons give me 3 six packs.

For years and years I've been doing 2 gallon batches which yeald about 3 six packs. But when I do an Imperial Stout and want to age if for like a year for contests but still have a few for drinking 18 bottles just don't go to far. So.... I bought a 10 gallon cooler to mash, a 8 gal alumunum...

I do 2 gal batches in HD's 2 gal paint buckets. Usually have 3 gal or less in the mashtun. I use a 5 gal boil pot. You be safer w/a 6.

Sounds ready for bottles.

For those of us that mash in a plastic cooler adding the grain to pre heated water is the only way.

Good point I could just steep the flour on the side and add to the boil along w/the mash.