Search results

It makes sense. Fermentation doesn't really stop when we bottle. It just slows asymptotically to the point where we don't pick up a measurable change after three days. Over three months it seems quite possible that the yeast could continue to convert what little remaining fermentable sugars are...

What is the purpose of asking a question on this forum if you don't take heed of the advice you are given by many who are experts in this hobby and have been brewing for years? My two cents.

Have fun cleaning up the mess when they explode.

Bubbling every two seconds sounds like it is still in very active ferment. I would probably wait until you see your krausen start to fall back into the beer and notice a reduction in the amount t of activity. Ballpark is generally 5 to 7 days. Your krausen still looks pretty full.

I don't even know if I should even risk that haha. All of my problems seem to occurr post-boil.

Don't worry about that. I do our all the time. If your tap water is clean enough to drink then it should be fine in your beer. I always top up with tap water and have not had any infection issues. It is much harder to ruin a batch of beer than you might think.

You want to make sure you have the timing of the hop additions as per instructions. One ounce of hops boiled for 60 min will give far more IBUs than the same amount boiled for 10 min. Another source of error could be your wort volume. You will get greater attenuation of your hops in a greater...

*tipped

Kinda did the same thing. Brewed up a nice pot of Amber ale wort whilst having a few homebrews with a friend and accidentally typed the whole kettle into the ice bath water. Next time I brewed sober and alone haha.

Definitely sounds like an interesting idea. Do you reckon there is a market for home brew beer as well in Thailand or is the price of Chang and Singha just too cheap to justify importing malt?

I am impressed with your thorough and to the point explanation of the essential brewing process. Couldn't have explained it any better than that. Another recommendation would be to use the recipes you see in the recipe section of this forum. There is a tab on the brown menu bar at the top of...

Did you use sanitizer at all?

If you added the chocolate malt to cool wort it is probably not going to do much if anything at all to the flavour of your beer. I suppose it depends how much chocolate but doubt you will get any harsh tannins from it. I think you will most likely end up with a drinkable beer that is a bit bland...

So I went ahead and made it more complicated for the Yanks by converted to metric. I have to convert every recipe I get off this forum to get my head around the quantities. Anyway I just did a 60 min BIAB mash at 67 deg C and added one can of Cooper's Light LME to the kettle at flameout. I...

Nope not necessary. Mine just has an attachment that fits into the tap on the inside. It's just a one inch piece of cylindrical hollow plastic that is sealed except for a slit along its length. You install it to face up. The fermenter it's made by Copper Tun. Might not be available in the...

Why not just replace the base malt with LME and do a partial mash biab with the remainder of the grain bill. That's what I did for this recipe and it turned out great. I used one can of light LME and calculated the remainder I would need for 2row and kept the rest of the grain bill the same.

My PET fermenter has a tap about 2 inches of the bottom and the tap has am attachment that makes it draw from above. I bottle directly from my fermenter bit use hop sack for dry hop to reduce trub. I reckon if you're installing your own tap you should install it so it draws from above. I have no...

Doesn't look like infection to me. Just looks like the krausen has finished and is dropping back into the beer. This is why I brew in opaque plastic ;)

Couldn't read this without laughing a bit but agreed, this recipe gives great head!

Moon Brew. Nickname my girlfriend uses for me. Long story.