Search results

I currently have a high gravity doppelbock in the fermenter. Munich II 60% German Pils 20% Vienna 10% Caramunich 6% Carafa III 2% Melanoiden 2% Safelager 34/70 - 4 packets I decided to pass on a decoction (hence, the melanoiden). With the high gravity and so much Munich, I did a temperature...

I've only used Juice once for a NE IPA (with an OG of 1.057) and it did finish on the high side (1.016). Still tasted fine. The yeast was a little old but I believe Imperial yeasts have (200b) cells so even if it was tired, the starter should have gotten it up to a good count. It may have been a...

Yeast or protein clumps. Doesn't look like an infection. Is there wheat malt in the recipe? I get the "egg drop soup" look with wheat beers.

Hi, HomeBrewCrew, I have a set of brand new probes (pH & temp) for my Milwaukee 102 pH meter. I think they work on any Milwaukee unit with plug-in probes. I've tested them against my other set and they are spot on. They go for ~$35-40 each on-line. I'm asking $40 for the set plus shipping. If...

+^ on all of the above. One added tip - use a drop of two of Fermcap and you won't have to worry about head space.

Agree with kh54s10. It's probably done. Mashing at 155 could account for higher FG especially since it could even have been a degree of two more. Either way, you probably won't notice the difference in the final product. Cheers!

The general consensus is that 5.2 stabilizer is fairly useless. Get the Bru'nWater program, created by Martin (see post #8 above). It has a bit of a learning curve but you just plug in your grains and your water profile (or specify RO) and it will guide you through mineral additions. Much better...

I would say Spice, Herb or Vegetable - 30A.

Fermentation will scrub a lot of the flavor away. And, also, ginger is one of the flavors that does mellow over time once it's kegged or bottled..

The larger Walmarts have RO water dispensers for about $0.37/gal. Cheaper than distilled water at my local store.

A pH swing of 0.2 is not that big and shouldn't effect the brew. There may be slight variations in the minimal minerals present in RO water depending on where it came from (i.e. home filter vs Walmart). However, the more significant variable is going to be the grains. U.S. 2-row pale malt may...

Not positive but I think I heard it's better to do UPS and not USPS. Something about government shipping vs private. I do know that plenty of people ship beer to competitions.

1.078 isn't super high. You'll be fine without added yeast. The only times I needed extra yeast were brews over 1.100.

++^ Also, Stubborn Beauty and Forest City are right next to each other in Middletown. Still Hill in Rocky Hill is 10 min up the road from there. Also, one of my favorites is Firefly Hollow in Bristol.

It's hard but not crazy hard. Download the Bru'nwater app and it will walk you through mineral and acid additions to make it workable. K-meta will help with the chlorine/chloramine. If you do want to use this water, I highly recommend sending a sample to Ward Labs (Google it) since your tap...

Yes, pilsen is the same as pilsner. Fun fact, pilsner originated from the city of Plzen in the Czech Republic in 1842. My work here is done! :cool::mug:

Have you confirmed your boil off rate. You may not be boiling off as much as Brewtoad thinks you are. Also, double check all your volumes and he sure they're correct in Brewtoad. Finally, your grains are actually not "fermentable" since there is no base grain present to convert them. I've never...

First, before you think about bottling be sure to give it enough time in the fermenter. At 11% I would give it at least 4 weeks. Longer is better. This will help to clear it, too. If it still needs clearing, you can cold crash (with finings if you want) for a few days before bottling...

I still have my original with the old modified screw on lid but it has been getting a bit deformed. I clean it by filling with hot water and Oxyclean to soak for an hour or two. My hot water is about 120-122F. Even though BMB says it is safe up to 140F, mine has slowly deformed over the last...

Depends on what you're going for. If it's basically a fruit beer with a twist (rye) it doesn't much matter since you'll probably keep your IBUs in the 20s of lower. If you do want a little hop presence, something citrusy would be appropriate. Maybe Mandarina Bavaria or Motueka for something a...