Search results

If you are using a bucket, I would just sanitize a measuring cup, It will be faster. On your wine thief, it might be defective, or dumb question:you are plugging the top hole with your finger right? It shouldn't leak more than a drop or 2. I usually hold the thief in for a couple of seconds to...

Yes they would have been carbed. You also risk oxidizing your beer doing it that way as well. I use a short piece of hose and shove one end up the faucet end. My faucet is 20 yrs old, so most likely not the same as yours, but experiment with the OD of the hose and find what works for your...

I use a thief to get beer out. It seems easier. I also only test 1, maybe 2 times on the occasion that I rack to a secondary.

I go full blast the entire time and I pay for water. For free well water, I would definitely go full blast for the entire time, it will just end up back in your well in a short time anyways. Although as hezagenius said, there is probably a curve that someone could figure out to maximize the...

You'll be fine. Most of the conversion takes place during the first 15 minutes anyways. Are you mashing in a cooler and stirring? I usually stir really good at dough in, and 2-3 times during the hour. I mix with a paint mixer/drill to get even temps

Looks good, I am considering building something just like that. Is that in your basement, and if so, do you have any concerns with CO, lack of Oxygen, or condensation?

I posted this in the other thread as well. Adding that, yes, it is clunky. But once I get my profiles dialed in, it should be easier to use. I bought Beersmith and currently only use it for saving my recipes. Beersmith has so many variables. I barely have enough time to brew beer, much less...

I bought Beersmith and currently only use it for saving my recipes. Beersmith has so many variables. I barely have enough time to brew beer, much less enter profiles and learn the software. When I do brew, I try to document everything, so that I can just plug the info into Beersmith when I do...

1. For soda, you don't need priming sugar at all. You already have mixed up your sugar, honey, etc. For beer during fermentation, the yeast have consumed all of the fermentable sugar. So to carbonate beer, you add a little sugar at bottling time to re-energize the yeast, give them something to...

Oops, I didn't realize this was in the soda thread, sorry. I have only force carbonated soda, I have not used yeast for carbonation. But in theory, I would think the results would be the same.

For dry yeast, you will want to proof it by dissolving in about 80° water. Then pour that into your fermentor (ale pale/carboy) When youre ready to bottle, Boil a cup of water and dissolve the priming sugar. Cool to your beer temp and pour into your bottling bucket. then rack the beer into...

I dump mine into either the garden or compost pile, and into the garbage every once in a while. I then pull off the false bottom, clean, and dry.

A million ways, a million of your dollars, and a million different opinions on this one. Yes you are on track. Using a cooler as a HLT is deemed the "cheaper" way to get started in AG, but lugging 175° or hotter water is not fun as you stated. I have a pump on my wish list, but until then I...

I would question your OG reading, or as wailingguitar pointed out. Your wort wasn't mixed well. Also as a side note, that kit uses about 2kg of malt and 1kg of sugar. That's a lot of sugar and can produce off flavors. If a kit calls for sugar, I would substitute malt extract. The only...

An OG of 1010 is very low. I assume you topped off your wort volume with water to a total of 24L. An extra liter of water wont dilute that much. 100g short of sugar also wont result in that low of an OG. My calculations (brewersfriend.com) are in gallons and ounces, but a rough conversion is an...

IMO, 5 gallons is too small, especially if you batch sparge. I had a 5g and had to use a smaller ratio of water to grain during the mash. I have also heard that grain bed depth does not matter, but I do not have anything to back that up. I have also heard that if you brew in cold weather, too...

I just did 2x5 gallon batches 2 weekends ago. No problems, except that my LHBS swapped the labels on my grain and i didnt notice until the bittering hops went in. Now I have a full body, malty apa, and not very bitter (first batch). The porter on the second batch turned out ok. I had to scramble...

Thanks Rivenin. It doesnt get any cheaper than that

Rivenin, What did you use for a thermometer and bulkhead on your mash tun. I have heard they are prone to leaking. Thanks