Search results

Maybe I am responding too late in your brewday, but here is how I would do it. Strike water: (10.64 lb)(1.5qt/lb) = 15.96 qt or ~16 qt = 4 gal. 168*F sounds fine, it's usually easier to stir the mash to lower the temp than to have to add more hot water to raise it. Grain absorption and...

When first turning mine on, (different make/model,) it got quite warm, but never "too hot to touch." When it cycles it gets warm, but the manual says that this is normal. I would let it cool to temp and keep an eye on it, if the external temp is still of concern maybe contact where you bought...

I think that if I were to "upgrade" to a larger volume setup than five gallons, I may want one. But for now, knowing how far to measure down from the rim of my kettle is working just fine. Though I've never used one, I don't think a sight glass would be much, (if any) more accurate than my methods.

Can't hurt to try, thanks!

When I first hooked up my regulator, I had a leak. I could actually hear the hissing from the regulator itself. Lots of googling informed me that there is a small rubber part that is meant to blow if the pressure exceeds what the regulator can handle. Sometimes these aren't seated properly from...

Ummm... Perhaps be honest? Explain how this beer is different than the first because the past dozen brews allowed you to refine your technique. The next time that you make her favorite ale you will save yourselves $X!

It's just a personal preference on flavors. I should have said in my previous post that I can't/shouldn't comment on what would fit perfectly into the RIS category, only share an opinion on your recipe based on big stouts I have made and enjoyed. Edit: To be more specific, I just don't think...

If it were me, I would reduce or remove the crystal, and increase the roasted barley by a pound. In most of my stouts I also throw in a pound or two of flaked oats, and/or flaked barley. Of course this is just my opinion, and I'm sure you'll end up with something great. I can't help but...

Went ahead and brewed this today, still chilling actually. Definitely has a pinkish hue to it. I used... 8 lbs Marris Otter 3 lbs raspberries from our garden that I blended to oblivion. Boiled for last five minutes. .75 oz Northern Brewer, for 23 ibu's. Safale US-05 Was planning on pitching...

You see a commercial with a woman talking about "yeast infection cream," and wonder if your local home brew shop carries it.

And therefor a larger grain bill, typically more hops ( depending on the type ,) a larger starter, and then some. A "big beer" generally, if not always, takes longer to mature. So it's big in ingredients, cost, time commitment, and ideally body and abv to boot!

Yikes! At what temp did you pitch the yeast? Another thought on avoiding that mess, is to ferment on the lower temp range next time.

I like beer.

Villain

Green

Mud

I vote for Haus Pale Ale, (do a quick search.) It was one of my first all grain batches, and though I thought I made a half dozen errors, it turned out great. Not sure of shelf life or calories, but it's a yummy, simple brew.

Ha! I got a good laugh out of that one, thanks!

I'm not sure if I understand your question. I've always heard that you aren't supposed to bottle a naturally conditioned beer in a growler because they can't withstand the pressure that a normal beer bottle can. In fact, I've had a growler burst once, so I wouldn't recommend it. If you are...

As others have said, my vote is to continue swirling the contents of the flask, and leave it at room temp for another day. Check the gravity again and hope there is a significant change. If it's still at 1.036 tomorrow, then I'd start thinking about remaking the starter with fresh yeast...