Search results

Hey guys, I brewed up a trappist recently - Sunday night. So it's been a little over 36 hours and I have yet to see a bubble. I thought maybe the swamp cooler temp is too low (64-66 ish), but I popped the lid just to take a peek. There is a good layer of white foam that I am thinking is...

Hey guys, Brewed up a batch of the Noble Trappist Ale from MW last night - off the top of my head, the recipe consists of 8 oz Caramel 40L, 8 oz Carapils, 6 lbs Pilsen Light LME, 2 oz Hallertau, 1 lb Belgian Candi Sugar, 1 oz Styrian Goldings and I used Wyeast's 3787 - Trappist High Gravity...

Revolution on the west side is OK. They're trying. I live in the city, don't like going to the suburbs...

Map Room is great. Quenchers if you like dives in a little less glitzy part of the city. Want to pick up a growler? Go to Half-Acre and pick up some Daisy Cutter on the north side. A great APA. City is big enough that "depends on where you're at" is a valid concern...

Big ups for MW.

Yup. There was actually a report in, I want to say Scientic American(?), that the real key to keeping things carbonated was just keeping them cold(er) - it was actually discussing champagne, but I don't see why it wouldn't apply to beer. (The silver spoon in the opening doesn't do it...)

5 G batch I'm assuming? I would think you could add a little more LME, but like you said you already thought of that. Other than that I think it looks pretty good.

Nice. I've heard somewhere that about 6 months on the yeast cake / trub is the sort of guideline? Nice when laziness (or extenuating circumstances) pay off like that...

This may be dumb, but what if you put bacon fat into the fermenter? It won't ferment, but I would think it might impart a flavor? Although it could add a strange variable since it won't mix with the wort... I'm sure some more brew-ducated dudes around here will shoot that down...

...see if you can get out of it?

+1 what Topher said. Given that it was a water bottle, you're probably safe, just sanitize that sucker. I've never used one, but I imagine it's pretty close to a Better Bottle.

Sounds like you're doing pretty well. (Hopefully you remembered to sanitize everything...) A rule of thumb is 3 weeks primary, 3 weeks in bottles and for a beer like the one you've got there that would fit the bill nicely. You're not going to get any more alcohol by leaving the beer in a...

This dude is right.

touche...

You shouldn't lose any beer per se - if your fermentation is really active you will lose some krausen, but your beer will be fine. If you're worried about that, there is no harm in putting a tray, or a tarp, underneath your carboy to help keep clean up easy. Make sure to fill the pot that your...

Brew as much as you can as quickly as you can, share some with brewing friends, once they dry out some, sell them to neighborhood kids as weed?

I have the same Ikea rug! Advice: have fun with it, don't freak out about little mistakes, just keep everything clean and try to hit your temps.

From my trips to Germany, my favorite became Augustiner. So much so that once I got back to the states I rushed out to find some. Unfortunately, a good many of the really good German beers don't take the boat ride so well it seems... Still good, but not sitting at a cafe in Munich good.

You can do it.

Doesn't seem all that likely that the knife caused an infection. Were you just cutting chicken with it or something? In a related thought - I was going to add coffee and vanilla to a porter I'm going to brew this weekend. I was told to throw a brewed pot of coffee into the secondary along...