Search results

Sorry I didn't mean to insinuate that. If it's an actual infection, the flavor will get worse over time. But if it's not an infection, there could be off flavors caused by any number of other things (including just being green beer), and time will fix those off flavors. My main point was to not...

That looks like an infection to me, not a layer of dried krausen. The stretched-looking white opaque bubbles are what's tipping me off more than anything. With the blueberries floating, bacteria was probably able to get a foothold on top, but not so much underneath due to the alcohol. In any...

Maybe try this recipe for sweet cider: https://www.homebrewtalk.com/f81/5-day-sweet-country-cider-265986/ I've seen Nottingham, S-05, and several others used for "fast" cider recipes. This thread may be worth reading if you haven't already...

Long story short, this was the last extract kit we did. It was a birthday present from a buddy, along with a Colt 45 (ha-ha). We decided to doctor the recipe because the hops were weak.. We added brown sugar, an oak chip tea, and three additional hops (citra, amarillo, and something else). The...

Understood. Thanks for the info. I think 152ish would be a good place to start for the mash temp.

Does anyone know how to properly convert an extract recipe to all-grain? Short list (full recipe here): 9.9 lbs Light LME 1 lb corn sugar 0.5 lbs Crystal 40 (speciality grain) 0.25 lbs Carapils (specialty grain) My attempt at a conversion: 15 lbs Maris Otter (to replace Light LME and...

Flathead Irish Stout. :)

The other day we brewed an all-grain stout, boiled, and started to cool it with the immersion chiller. Got to about 120 F, and a screwdriver rolled unexpectedly and ended up right in the pot. Crap. 120 degrees won't kill germs. So we put it back on the burner, heated back to 180, and timed for...

^ This. I've learned to lean toward what John says. Yes you can sprinkle the yeast on the wort directly, but some of the yeast doesn't make it as a result. Rehydrating in water like John says will give you a more attenuative fermentation, less likely to get stuck, etc.

- Prepare everything before you get started. - Make sure your beer is done fermenting before you bottle. If you had a kit and you're bottling after "10 days" per instructions, it might be fine, but it's risky to do it that early unless daily hydrometer readings over 3 days shows 0 change in...

45 gallons so far this year. Irish Dry Stout, Dark Belgian Strong, Nut Brown, Red Ale, Double IPA, American IPA (x2), German Maibock, Punkin' Ale 36730 + 45 = 36775

I wouldn't use wort. Rehydrate dry yeast in water. "Re-hydration of yeast in plain water is strongly recommended because of the principles of osmosis. In a wort with a high concentration of dissolved sugar, the water that the yeast needs cannot be drawn across the cell membrane to wet it. The...

For future brews, use this: http://www.tastybrew.com/calculators/priming.html (The BB Double IPA should be calc'd based on the India Pale Ale style) If you're using dry measuring cups rather than weight, use this to convert...

It's definitely the esters (the stuff that adds "fruitiness" to beers) that are produced by the S-04 yeast during fermentation, based on the yeast and what you described. S-04 doesn't ferment as clean as S-05, and is generally more widely used in wheat beers/belgians, because of the esters it...

This is going to be tasty. The only change I'd make is adding an additional 1-2 oz of cascade and/or citra to the dry hop. 0.5 oz dry hop is going to have a relatively light nose, even with Citra's help at 2 minutes.

Congrats!

You don't need a warmer place in the house, most likely - if the basement's ambient temp is the low/mid 60's, the basement is fine. Get the fermenter off the floor. Even if you set up a little TV tray or something, that is enough. A cool basement is better anyway as it keep your fermentation...

Did the smack pack swell over that 3.5 hours, or when you pitched was the smack pack as floppy as it was before you smacked it? If it swelled, it's just the basement floor temp. Once it gets warmer it'll take off. The basement floor bringing the fermenter below 60 is almost definitely the...

Congrats! That's awesome.

Oh okay, that makes a lot more sense. I read in Palmer's book that the first hours are used to multiply/bud, but I didn't recall it mentioning how fast or slow it happened. Thanks!