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Oh yea.. My sink was able to enjoy 2.5 gallons of smoked porter.

My thermometer busted during my cool down. Not a happy camper.

It's the sanitizer we use in kitchens. It is a no rinse. Thanks for the heads up on it killing off yeast.

Shouldn't be a problem using this right. Food service sanitizer

Og was 1090 final was 1021 about 9.1 abv tastes great (warm and un carbed) July 4th weekend will be celebrated with a good beer. Thanks guys for the tips and input.

Do you use any of the grains or only certain ones

I'm in Virginia. It's about 95 and 90% humidity.

Thank you!

I'm still new to brewing. Only about a dozen or so batches. But when you talk about sparging that's rinsing the grains with more water right? If so then yes. I want to get all the flavor I can

So I think I am going to try my hand in all grain this weekend. I live in an apartment and have zero room for any more brewing gear. So I'm going to do one or two gallon batch. My question is how big of a pot do I need to do it. Mine is 6 gallons. And if anyone has tips that would be realy helpful

Just over three weeks and I still have activity about once of twice an hour. Let it keep sitting for another week?

Should I pitch more on Saturday? I can't get to the store before then? Or will it be ok

Just one vial of the white labs. I don't remember the type. But it was pretty violent within 18 hours of fermenting.

I brewed a maple wheat two Saturdays ago. (16 days ago) i still have airlock activity, about every minute or two. It had a starting og of 1.09. I'll check what it is when I get home from work. I know you have to wait it out and let the yeast do its job. But, I have not ever had fermentation...

i used 3 pounds of frozen cherries and simmered them to concentrate the flavor. had i not of reduced the liquid that extracted from them it wuld have been close to 3 quarts and that would have prolly "watered" it down. i brewed a stout a year ago and added whiskey to it and the mouth feel was...

I didn't check the gravity before I racked it over. It was in primary for about a month. I tasted it and its good. Not too much cherry flavor though. Will sitting longer develop more flavor? I'm going to let it bottle condition till the fall before I crack them open.

So I added cherries to secondary two weeks ago. Im fixin to bottle it today or tomorrow. Do you think it should sit longer or is two weeks ample time? Thanks y'all

Picture?

did you cold brew it or just put the crushed beans right into the secondary?