Search results

Hey everyone, I recently upgraded to an all grain set up which includes a 10.5 SS kettle. I was talking to my landlord today, and he said that if I brewed 8-10 gallons of pale ale, he would knock the cost of the brew off my rent, and we would split the beer. Sounds pretty good right? I'm...

Thanks guys! Yooper- I've got a few oz of cascade hops that I got from deschutes when they were in town. Think those along with some some washed 1084 would suffice?

Ey guys I've been in a financial bind lately that has prevented me from brewing as much as I want. Haven't brewed In a month! I was wondering what beers you guys thought were best for brewing in a financial bind. Thanks!

I recently bottled my cider which ha fermented and aged for about 3 months. The fg was 1.000 and I didn't back sweeten. Is it still necessary to pasteurize even though the SG is equal to that of h2o? I did a quick search in the topic, but didn't find much. Noob alert! Thanks guys!

thanks. The yeast is about a month old from brew date. I didn't record the manufacturing date, so who knows...

Hey everyone, I washed some wyeast 1084 about 4 weeks ago and stored the yeast in the fridge up until yesterday. I decided that it would be a good idea to make a starter to check if the yeasties are still viable. I used 2 cups of water to 1/4 cup Light DME. I cooled the mini wort and...

Are you thinking that 1 lb of crystal 60 will bring too much sweetness? Thanks for the tips!

I am attempting to create an American brown ale. I'm using BrewTarget to gauge my malt/hop measurements. Does this look alright? Let me know what you all think. Does this seem like too much or too little of anything? Thanks guys!:mug: 9.5 lb 2-row 1.0 lb Crystal 60L 2.5 oz Chocolate...

Whew! Thanks! I'll let y'all know how it turns out! Cheers

Hey guys, I brewed a hoppy red ale on Tuesday and pitched some washed wyeast 1084 into it that evening. I had an og of 1.070 and went ahead and put a blowoff tube on the fermenting bucket in case I had a huge krausen. I did not see any fermentation bubbles, and later realized that the seal...

Got a six pack the other day. Rather pricey at 15 dollars, but this years is pretty damn good. Plenty of bitterness to balance the sweetness

Thank for the reply. I'm going to give this method a try. A friend of mine says that he just dumps the new wort in the yeast cake... How does that affect the beer? Too much trub? Will the stout flavors come out in the red ale?

Hey guys I plan on bottling my dry Irish stout today and reusing the yeast Wyeast Irish Ale 1084) for my India Red Ale (Hoppy ass red). Should I just pour the new wort right onto the old cake with the stout residue in it or should I scoop some of the yeast out and pitch it into the new wort...

I dissolved the sugar in 2 gal of warm apple juice to prevent settling. So I think my SGs are ok... I'll grab some notty this week and toss em in. Got sg of 1.011 a few days ago so we are close. Og was 1.086

Hey guys I'm brewed a dry Irish stout last Saturday. It was an extract version, with roasted barley, and I used Wyeast Irish Ale yeast. I overshot the OG somehow and it came to be 1.056 instead of 1.048. I aerated the wort and fermentation began within 24 hours. It was about 70 degrees, and...

KFH what kind of FG are we looking for here? I'm about a month in. Gonna rack to secondary on sat for a few more weeks before bottling. Trying to push this out for st pats!

I saw the guys on brewing tv use a hair drier wired to a temp controller believe it or not. Check out the "bad ass brewery"episode at northernbrewer.com/brewingtv

Im going to wait until my next batch is very clear until I bottle. Then 3 week bottle condition. I'm beginning to realize how important patience is with these things, although its tough for us noobs! Ha

guys just tried a bottle i chilled for a day in the fridge. Poured all but the last inch in the pint glass and boom! Good beer! My ******* poured some of that sediment into the glass yesterday which gave it a nasty taste. All grain seems to have more sediment on the bottom? Oh well all is...

And fern temp was always around 65. Did not exceed 68