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Has this been tested yet? I often wonder if there is a difference between when you take your hop bag out at the end of the boil, to those whose loose hops have to stay in the wort as its cooled.

After taking a hydro reading (down to 1.014 so it should be done) I gave it a taste. Pretty good, lots of malt character in there. I decided a little more hop character wouldn't be out of line so I put 11g of Cascade in. 11g because that's how much I had, and figured it was small enough it...

I had two part bags of 2 row from my last few brews yeah. As well as the carahelles. The MO was a new 2kg/4.4lb bag. If it's looking like a bitter maybe I should stay away from the American dry hops?

I'm not quite sure if this is a bitter, an amber ale a pale ale, or what. I brewed this on the weekend. 4.5 gal batch OG:1.060 Predicted FG: 1.015 IBU: 38 4.4 lb Maris Otter 1.7 lb 2 Row 1.1 lb Munich 10L 1.1 lb Victory 1.1 lb Vienna 1 lb CaraHelles 15L .5 oz Magnum 12.6% @ 60 .3 oz Fuggles...

Haha no they're not all TH, just that one I got from a friend so I didn't even have to drink it. It lives in a 6 pack with 4 100th Meridians and a Muskoka bottle that's the very similar shape. Anyway, it's happened in a couple different batches and in multiple bottle types, pretty consistent...

+ 4.5 g Extra Special Pale Ale =7159.5

I have used on twice. It worked fine. They go into a dark corner of the furnace room to carb up, so not much to worry about if it blows. I read somewhere to use electrical tape after the lid is on to seal it a little better. Don't know if it helps but it doesn't hurt.

Currently: Corner of the upstairs hallway: Kettles, buckets, equipment, tubing, spare grain, empty bottles. Shelf in basement: filled bottles, wort chiller. Mash tun on floor. Table in basement: fermenting bucket Garage: Temp controlled freezer, burner next to bbq.

Here a few pics, first two are while full and the last one is after a pour.

I'm 8 batches in, tasted 6 of them. So far only the pale recipe has had me go "this is actually pretty good beer" an been willing to share beyond my brother and dad. The rest have had detectable off tastes and one possible infection. The Pale was fruity and delicious and disappeared so damn...

It sounds like you didn't prime your previous batches? If not then they would have none or very little carbonation (only if it hadn't quite hit FG when you bottled). What you want to do is prime with sugar when you are bottling, and then wait about three weeks to give time to carbonate from...

Upright. I'll try to get a picture of it to show what I mean.

I've been noticing that quite a few of my bottles have sediment clinging to the sides of them, and this comes out in the pour. I also tend to have some floaties that look a little larger than the rest of the yeast particulate. Not very big mind you, about the size of cornmeal grains. Any...

I might try one of these. I've been trying to make an Irish red but the last one had something wrong with it, possibly infected as its a bit sweet and tart. Not malty at all like you want.

I made mine, bought a 50' roll from Home Depot and split it. Half goes in the kettle, half goes in a ice bath to pre-chill. I even got lucky and had fresh snow my last two brew days to use for the pre-chill. I need to add a disconnect between the two coils though, currently the other half just...

After reading the abbreviation "SNPA" so many times on here, I realized the other day that I've been referring to them as "Snappa bottles" in my head. :ban: There's a brewery near my place that uses non standard bottles that the beer store won't take and they're not set up to wash and reuse...

6219.5 +4.5g Edworts Haus Pale Ale (with Galaxy) +4.5g Crop Chopper LAger = 6228.5 gallons

It never even occurred to me that it could smell bad till my mom made a comment about "that stink sure hangs around doesn't it" :confused: Ah well, I like it just fine.

Sounds like it RDWHAHB time :mug: Thanks guys!

This is how I've done it too. I use the bucket step to measure volumes exiting the mash tun.