Search results

The first thing you need to figure out is if you have the right equipment to actually get started. If you just want to make a 1 gallon test batch you'll need a kettle of some kind. Most people have an 8 quart kettle in their kitchen. You'll also need a fermenter. You could start with on of the...

12 orders to go!

I agree with that. Sometimes it does take forever.

I'm always looking for different yeast to try. I guess I'm/we're in the minority here. Do most people just buy what ever yeast is in stock/freshest at the LHBS? It's an honest question. My local shop only carries the basics from White Labs. Any thing else I have to order in. The yeast vault...

I went about a year before I made the jump to kegging. I did this after I had a few bottled batches failed to carbonate properly. As everyone else has pointed out, kegging is easy. The start-up costs are hard. I chose to purchase all new equipment. Kegs, CO2 tank, refrigerator, ETC. Once I did...

You are fine. It may take a few days for fermentation to start with direct pitch. Just wait it out. It's happened to all of us at some point.

It's never too early. You can always make a spice tea at kegging/bottling if the spice fades too much.

Interesting. I added 6 tsp of yeast nutrient with the dextrose up front when I put everything in the fermenter. I'll have to move that out to a warmer area to see if the activity increases. And, before any one says anything, I did make sure the juice was pasturized when I purchased it. It did...

They usually ship with in a week or two after it's released. Though I've had it take longer. I only order one at a time as well. It comes in an insulated envelope with a freezer pack. It usually takes a few days to ship to me here in PA. Shipping time is going to depend on how far you are from...

It's been at 16 for the last several days. We can't get any one else interested?

I used 6 gallons of store bought apple juice which I made a 1L starter with. Then put in to primary on 4/22 with 1.6 pounds of Dextrose to boost the OG to 1.050. I plan to leave that in primary for about a month. Then secondary for 1 -2 months. I was out of pectic enzyme at the time. I plan to...

I always try to give credit where it's due. If I've based my recipe on another I will link back to that original recipe when I post the new version on my website. I also try to disclose research on recipe's I've done. The Nugget Nectar recipe I recently brewed is a perfect example...

I finally was able to work this in to my brewing schedule. I used the recipe as listed on the American Homebrewers Association website. I scammed the recipe up to 6 gallons. The beerXML file for the recipe I used is available on my website. In case any one is interested...

In order to get this down to the target gravity you would need to add an additional 2.5 gallons of water to the fermenter. Adding a single gallon of water would take you down to 1.057. Even with out diluting you shouldn't need additional yeast. Just give it an extra few days. Check the gravity...

Troegs Nugget Nectar has always been one of my favorite seasonal brews. It's not an IPA. It's an imperial amber. What makes this unusual is that it uses Vienna as the base malt. I had never used Vienna in this large of a quantity before. The full recipe is available on my website here...

The Nugget Nectar video is now up. The full recipe is available on my website: https://brewingaroundtherealm.com/brewing-a-nugget-nectar-clone-recipe-troegs-independent-brewing/

I've run in to this problem. I have a video on how to set up a ball lock keg for first use. Including removing the posts.

Look forward top hearing about this.

I don't know that I would want to go more then 2 weeks like that. The risk of oxidation is too high.

I've done 6 weeks in the primary fermenter with out issue. As long as the fermenter is sealed and there is no air exchange there is no reason you couldn't go much longer.