Search results

According to the OP he used Roasted Barley 300 SRM not 500 SRM. I used the 300 as well. Might have to try the 500 next time, will have to wait and see how it tastes.

Glad you liked it, that is Princess Leia and she has a FBS!

I am sorry, :( change has been made.

NHL go Wings!

Anyone else notice the color of the final beer to be kind of light? Mine ended up more of a brown than a black color. Beersmith has the LV at 23?

These are pictures from mine today. There are some bubbles from the brett and it appears the cubes have some film over them. I have had them on the cubes for a couple months now. My plan was to leave them on the cubes until october at which time I would keg it. I hope this isnt too much time...

Does any one know how to add apple juice into a recipe in beer smith for making a cider?

How much of the first runnings did you boil down and for how long? I boiled just under two gallons for about 2 hours. It got very thick and stuck to the spoon. I wonder if this would give more unfermentables to the wort.

I have my kegerater on a unheated front porch here in MI. I bought some soil heating cables and hooked it up to one of those outlets that turn on at 35F and off and 45F. I ran the cable around the bottom of the freezer and it has worked great! No worries of frozen beer.

I have made LilSparkys Brown ale (https://www.homebrewtalk.com/f67/nut-brown-ag-30187/ a few times and love it. With the colder weather my basement stays about 50F and I would like to try making it with Saflager S-23. Any ideas on how the flavor will change?

First time posting here, low estimate 50 gallons. 36385+50=36435

I just racked over the 3oz of oak cubes in mine and now they are all floating. I am hoping it gives the brett something to munch on.

Alright, so that was pretty close to where mine came in at. I wonder if boiling the first runnings down created some unfermentables, and depending on how much each of us boiled it down we will all have different amounts of unfermentables.

Brian, what was your gravity at transfer time?

My plan is to wait a couple of months to see if a pellicle has formed and to take a hydro sample. If the gravity hasnt lowered I will pitch a pure smack pack of brett to it.

I just transferred this to my secondary and added 3oz of oak cubes. The hydro sample tasted great very toasty and toffee like. It was only down to 1.030 but I am guessing that is because it has been sitting at 52F for the last couple of weeks. I have moved it to a warmer location for its long...

So the serving pressure I use will increase the amount of CO2 in solution. Then how do I know the correct serving pressure to go with the right amount of corn sugar to equal the right amount of CO2 in solution?

I just transferred my Berliner Weiss to the keg today and I was going to try naturally carbing it while it sat till summer. I have aways force carbed before. So I changed the type in brewsmith and it is telling me that I will need 2.6 oz of corn sugar in the keg to get the right amount of vols...

My Berliner Weiss has spent 1 month in the primary and now 4 months in the secondary. I just snapped a couple of pics of the pellicle today (not sure if this is lacto or brett). I transfered it to my keg where it will sit till summer. I tasted the hydro sample and while it tasted good it...

Thanks, maybe cold and carbonated it will taste less sweet