Search results

A few points from my experience which isn't as much as many (brewing since 2012). 1. If you pitch the correct amount of yeast, which includes not overpitching, you will be rewarded by your beer. Always use a calculator! 2. Different styles and different yeast strains peak at different...

I've made a brew day check list specific to my equiptment and process. Its certainly an evolving document that gets tweaked with each brew. For my first 20ish brews I would use brewersfriend checklist and make notes if you want something free and available that will help you keep track. I also...

It sounds to me that you are doing a lot right and I would be frustrated too! A change worth considering would be to add the dry hops in your primary, then cold crash then keg, carb and serve. Hope you find some a good solution!

Sounds like you got acetic acid bacteria infecting your beer. They cause the vinegar taste and can only live when oxygen is present. Perhaps you accidentally allowed too much oxygen to come in contact with your beer after fermentation was complete. Bummer as there is no fix that I'm aware of.

There are some factors to consider when calculating that. If you are adding after fermentation is completed then the abv addition will be minimal. For the full picture see this link: https://www.morebeer.com/articles/fruit_in_beer

Never thought of trying that! I'm guessing it will end up under attenuated but if it tastes good, that's all that matters. You might be a genius.

I will say to make sure you scrap out the black tar looking substance in the vanilla bean then cut up the bean into inch increments and soak it in a liquor for a week or 2.

Sounds like an appropriate amount. I do 5 vanilla beans in a 10 gallon batch of coffee vanilla porter and it is about right.

I'm a lucky one. My wife loves beer and almost all styles. She gives me good feedback and it allows me to commit more money and time to brewing than if she didn't enjoy it as well. If only I could get her to help me brew!

The easiest solution would be to look at the package of yeast. It will give you the ideal temperature range on the packaging for that particular yeast strain. If the preferred temperature is closer to the closet then do it there or if it is closer to the basement, do it there.

What was your OG and what is the current gravity? How does that compare to what you predicted? The recipe seems fine. I'm personally hesitant to taste just to prevent and contamination issues. The fermenting temp you're at is fine, the yeast will clean up. It may just be young. I'd let it ride...

Here's mine. I have (4) 5 gallon corny kegs and a 20lb Co2 tank with 3 taps. I've also got a converted chest freezer fermentation chamber behind it with an additional (4) 5 gallon corny kegs, inkbird controller and 2 brew belts.