Search results

One thing that freaked me out when I did my first all grain brew was the amount of smudge that goes into the fermenter from the boil kettle. Biab is all I've done and my understanding is the amount of proteins and fatty materials are a little more then multi vessel systems because of no real...

Yeah man, I do them by the dozen but I've always had the caps rinsed and soaking in star san. This is just another case of me not reading the description. I have a habit of not reading the fine print and ordering what I thought was right and it turns out wrong. You'd think I'd learn by now...

I messed up. Went through my orders and the caps came from Amazon. Thats my fault but I found this in the description that I failed to read

Dude that's the same caps I just posted about. I just bottled 2 cases of beer and I can twist the caps with minimal force. Im using the same capper I've always used and never had a bad seal. I think this is 2 cases of beer that's ******. Makes me sad. Same damn cap.

I have bought all my bottle caps from Northern brewers and I've never had an issue till this last batch of caps. I just bottled 2 cases of an English brown ale and I had a cap that didn't seat right so I took it off and tried another. I can turn the caps by hand. I'm using the same bottle capper...

Thats what ill do then, thanks man!

I have about 15 brews under my belt by now and I want to try gelatin to clear. My English ale is done fermentation and I also bottle my beer and prime in the bottle. When and how much gelatin should I add and how should go at it? I'll have to cold crash outside and temperatures are close to...

Cool thanks for the reply. I have a tilt hydrometer in the carboy and with my water and sugar addition it brought the wine up to 1.033. No yeast added and its seemed to level out at 1.004. I want a sweeter wine so ill have to taste on the next rack. I suppose I should treat with campden tablets...

That is a reassuring response! I'll have to try it to test it out

I was wondering if you cook your invert to about 315 degrees and kill it before it burns, does the sugar get caramelized to the point it won't all be fermentable? I think at about 240 degrees you get a clear goo thats 100% fermentable. When you caramelize the sugar does this drive down the...

When do you add the invert? During boil? Its gotta have time to dissolve but how long do I keep it in there?

Thank you for turning me on to invert sugars as I now understand it as a better substitute to crystal malts which im borderline done with cause of their unpredictable sweetness. This is a good basis to get very fermentable sugar and attenuate out fully leaving only the flavor of how high of a...

Cool man I will look it up! I can do simple sugar no problem. I just added some to some wild persimmon wine im making!

Like a simple sugar solution?

Keep the magnum for bitter too or just the fuggle

Hi fellas, I have 8lbs Simpsons English maris otter and 5lbs best Maltz red x. I have us04 yeast and some magnum hops and 2 oz of fuggles. I also have a bunch of denali hops too but I wasn't really thinking about using them. Its gonna be a 6 gallon batch. How should I hop this? I want the magnum...

I just tried my hand at making wild persimmon wine. Its going very well and I finished primary today and squeezed the pulp in prep for secondary. The recipe i used called for not a full volume during primary, but add water and sugar to secondary fermentation. I started at 1.085 and ended at...

I'm trying wild persimmons myself for the first time. Im on day 6 in primary and its sooooo thick. When I break the surface, the must under it is very wet but when I stir it in its all thick as hell. I guess I have a week or more to go. Mt question is, how did you squeeze that liquid out? I brew...

True. I learned a lesson yesterday. Only took once but I learned from it

I only had contact for about 2 or 3 minutes but it was 91% concentration so I think maybe dilution would have been better. Im chalking it up to another lesson in homebrewing learned!