Search results

You can reuse collared (not threaded) brown beer bottles. I save all of my Sierra Nevada bottles as well as some longnecks; soak, scrap, sanitize. It's a bit of work but MUCH better than buying bottles. I, myself have never used plastic to bottle, sounds a little scary. Plastic can imbue...

Best bet would be to let it hit room temperature before pitching your solution. Reason being is that when you bring somethin fresh from a boil and introduce it into your room-temp beer, you're creating a temporary "hot spot". The remaining yeast that has been brought back into suspension after...

I'm kinda sketchy about just straight racking over skinned and unpasturized berries. Thinking about making a mash or puree in a blender, bringing them to a pot and letting them reach about 160 to pasturize, THEN racking over the mash/puree in the secondary. It makes sense that the skins need to...

Nottingham is a very strong strain of dry yeast. IMHO, I've done my own tests on it. Two IPAs side by side, one pitched with dry nottingham and one with rehydrated. No distinguishable difference between the both. It's just a matter of preference. As long as you aerate (slosh or beer stone)...

Gonna be doing an AG Blue Moon clone, looking to achieve a very well pronouned blueberry flavor that balances out with the sweetness of blue moon. I've never made any beers with fruit, nor have I ever made a hefeweizen...so it'll be interesting to see how this turns out. I'm here on this this...

Thanks, zach. I bottled a few days ago, ill let you know how the final product is.

A 185 degree sparge? Man, that's dangerously high, IMO. I never go above 170, usually 168 max. Don't think this would correlate to your SG problem, but geez that's some hot sparge water!! Let us know how it turns out. Also, did you use a starter? They work wonders... :)

Aeration techniques may or may not help this particular problem, but here's an idea: if you are trying this recipe again in the near future, incorporate ONE new technique at a time. If you try making more than one improvement at a time, you probably won't know the exact culprit of your previous...

I recently brewed a Piraat clone, and it came out way too dry with hardly any sweetness. OG was 1.076, FG was 1.010. Piraat is recognized for being on the sweet side. Since the fermentation has already completed, I'm about to throw it into the secondary to let it condition. After that, bottling...

I recently brewed a Piraat clone, and it came out way too dry with hardly any sweetness. OG was 1.076, FG was 1.010. Piraat is recognized for being on the sweet side. Since the fermentation has already completed, I'm about to throw it into the secondary to let it condition. After that, bottling...

That seems odd, but I'm still new :) not sure how you could mash 7.5 gallons and ONLY collect 3.5. Seems as your grain would be very retentive of water. But, if you use a false bottom then that kinda (sorta) makes sense. I have a circular mesh collection manifold on the floor of my tun. It...

Mashed at exactly 152.4 for exactly 90 minutes. You say that your preboil volume is 6.5? I have never started with anything less than 7.5 gallons, being that I mash with so much grain, I tend to stay with my grist ratio. Technically, I should be using 9 gallons to sparge (1/2 gallon per pound of...

So i followed this recipe to the letter, here is the link: https://www.homebrewtalk.com/f12/piraat-clone-48910/ Problem is I had a really low starting gravity - about 1.076. I believe it should have been much higher, around 1.104 and dried its way down to about 1.0244, leaving the expected...

Ok, I'm going to do a tertiary only because I did a lot of dry hopping. 3 oz of pellets, total. Lots of trub on the bottom of the carboy. Plus, I'm a little worried about bottling just yet, considering that expanding gasses are still being produced. I wouldn't want any exploding bottles...

Yes, they were exactly the same, both sampled at the same exact temperature. Odd, eh?

Mashed 16 lbs @ 152 degrees for 75 minutes.

Ok, makes sense, other than I would think that if I underpitched, the yeast would wear out very QUICKLY as opposed to going on forever. So when will it be safe to bottle? I'm tired of waiting :D

I did my first AG brew about a month or so ago. I had previously done just extract kits, but decided to step it up. Did a double IPA with an OG of 1.083, and used WLP090 San Diego Super Yeast. It was was my first time using a liquid culture, and I did not use a starter because I didn't have one...

That makes good sense.. thanks for the help. What would you recommend for a better yeast, next time around? Munich? Windsor? I just used what camke with the kit. The kit said dont bother rehydrating the yeast prior to pitching, which is a conflicting suggestion, considering the yeast sachet says...

First time brewing.. used an IPA kit that contained the following: 6.6lbs canned light LME 1lb Golden DME 1lb Caramel 40L 8oz Victory 1.5oz Columbus pellets (bittering) 2oz Cascade pellets (bittering) 1oz Cascade (aroma) 11g Nottingham yeast Also threw in 1/2 oz of summit whole...