Search results

Usually is around 5 gallons in the bottling bucket but this last batch i bottled i got about 40 bottles from so I was short on 5 gallons. I still put 5 gallons into my calculations and they're carbonated nicely. Not too much even though its a kolsh and can go higher c02 than a lot of other...

If youre going for the yeast profile only id keep it a simple grist. Straight up basemalt or maybe a dash of crystal for some flavor and keep the mash on the lower side to get a drier beer. Maybe even keep it to a smash beer to let the yeast shine as much as possible. Some yeast can bring out...

Honestly I always put 5 gallons and 70 degrees even though its always give or take for both. Ive never noticed a big difference in outcomes. What other volumes have you tried and what kind of sugar are you using? Be sure to use the correct sugar type based on what the priming calculator says...

Ill just add that if you look up "priming calculator" you'll find one so you can figure out on your own how much and of what kind of sugar you need to carbonate. Usually you go for, on the very low end, 1.8 and, on the very high end, 2.4 volumes of c02. It depends on the style of beer and...

+1 on The Joy of Homebrewing. That's what got me started. For something more intermediate to advanced down the line I've been digging The Mashmaker by Michael Dawson. Lots of good recipes and Dawson is full of knowledge and wit! Speaking of him you can also check out the old Brewing TV and Chop...

Welcome to the forum and to homebrewing! I agree with what was said above and you have to have the equipment to keep oxygen out of the beer if you really want to nail the style. It's all about hops, and a ton of hops at that, so i'm not sure if your kit would have come with enough hops to get...

going to try and squeeze one in this weekend since I don't have any airlocks to sniff at the moment... it gets me a little on edge. Idk what I'll brew but it'll be somethin' good!

Kegged up an amber ale that turned into more of an amber IPA I think. I still win.

when I bottle I do 2.1 or 2.2 for hoppy beers. Stouts and darker beers I like a tad less. I'd make 1 adjustment first then see how it affects the outcome so you know exactly what it the issue was.

+1 on the hop tea. It'll affect the FG a little bit but it might get you to closer to where you want to be.

I got into all grain brewing via biab. I did 2.5-3 gallon batches and had a blast brewing lots of different styles because a half batch is so cheap to brew and a biab is a pretty quick brew day. No mash tun to clean and all that... Biab definitely had a place in my homebrewing career. With...

I agree, if you have krausen then your yeast is working. What temp are you fermenting at? I'd wait another 6 days or so then take a gravity reading so you'll know for sure. If it's dropped close to FG then move it to around 70 degrees for a few days to let the yeast clean up after themselves...

We don't need no stinking secondary. But, for real, like everyone said you can just skip that part. I've aged a strong ale on oak chips in the primary for months and it was fine. I've used buckets and carboys and can't really notice the difference. If you're going to age something for a long...

I pitch the next day too. I built an IC a long time ago but was so tired of cleaning it and worrying about what to do with all the water wasted, buying ice, etc. Plus when I added 2 kids it was just easier to not deal with an IC. I also use sa05 a lot and do not have temp control. My basement is...

haha. The ole Irish car bomb? An Irish slammer? The Bomb shot? The Dublin Drop? A Boilermaker? All appropriate names.

just make a keg of irish coffee minus the irish cream. You can add that after you pour it. or make a big oatmeal chocolate stout and do espresso car bombs with it. Those are damn tasty and a good way to start the day! Haha.

I tried that hard coffee in the store at the beginning of the year. man, it was gross... really sweet and had that malt beverage twang to it. Not very good. I'd rather just have irish coffee. And 8% hard seltzer?? We'd call that high gravity malt liquor back in the day. I'm sure i'd rather have...

the fake stuff is the best way I'd think since maple is so fermentable. I've also read if you get some good homemade really robust syrup and use it as priming sugar it'll give a sweet maple flavor but I've never tried it myself. i've heard of people using up to 1/2 gallon in a 5 gallon batch to...

try the soapy water trick... Take a sponge and dab soapy water on all the connections. Your leak sounds like it'll be pretty obvious as to where it's coming from. If you can't find it then I'd trade it in at an exchange/fill place or you can have them tested for $50 i think at any gas or oxygen...

The ants were here long before we moved in. Well established and a pia... I have lots of ant piles. We don't treat the yeard due to our "wildlife home sanctuary" title we earned a year ago. Ive yet to take the ants on but the cleaner you keep your kitchen and pantry the better off you are.