Search results

I hope so...my gravity sample tasted like ass. Intellectually, I know it will probably smooth out over time (and this is only my 2nd brew, so I haven't witnessed the transformation first-hand). I'm trying very hard to RDWHALocalMicroBrew (no homebrew ready yet). As to your last sentence --...

Yep, time. It is your beer's best friend. I got a little panicked this weekend because I tasted my 1st beer after a week in the bottle. It had a terrible taste to it. A very strong weird flavor on the back end. I suspected chloramines in my water giving me a funny taste (because the beer...

On Jan 1st I brewed the Northern Brewer Nut Brown Ale kit with the dry Nottingham yeast and it kicked off quickly and attenuated well. I dumped it into 95F water and let it sit for 15-20 minutes to rehydrate. I had airlock activity in well under 10 hours (I pitched at 9:20pm and it was already...

Yeah, a band-aid flavor is usually attributed to chorinated water or incomplete rinsing of equipment sanitized with bleach. Edit to add: I recently had a store-bought craft brew that had this flavor -- I have no idea how something like that could go to market, it was really bad.

And going the extra step(s) to better control fermentation temperature, etc. I think mine stalled mostly because it got too cool. That, or I didn't properly measure the OG somehow -- I can imagine that it may have been a few points higher than I measured, either due to top-off water affecting...

At the beginning of December I brewed the Midwest Irish Stout kit...it just made it to bottles this past weekend mostly because of issues with high gravity. I checked the gravity over three days after 2.5 weeks in primary, and it was holding steady at about 1.022 (from an OG of 1.045, so that...

I just brewed the Dry Irish Stout kit from Midwest, and the recipe used .5 oz of nugget for bittering and 1 oz Willamette for aroma. So I would say nugget is just fine to bitter a stout. That said, the kit actually came with 1 oz of nugget and, of course, I used it :rockin: . At 14.4% AA my...

+1 on McGarnigle's observation that it probably depends on when you do it. For some reason, your wording seems to indicated you would brew and ferment 5 gallons, then add water at bottling or kegging to get a more dilute brew. Indeed, I would think you'd have problem getting it evenly mixed...

An Oxyclean soak and a bottle brush should do it. If I didn't have a bottle brush, I would definitely find something to scrub and scrape around down there with (a toothbrush, a stick with a cloth tied around it, something).

According to the page for just the keg, it's 14.5" high, 8.25" wide (diameter).

http://www.midwestsupplies.com/kegging/kegging-systems/2-5-3-gallon-systems.html The benefit to these is that if/when you expand to a full setup (and one of them even comes with co2 tank and regulator) these are standard kegs that can go along with the rest of the kegging equipment.

Spent Thanksgiving in Alabama, and Pecan beer was all over the place down there this year. I didn't get up the nerve to buy a six of it to try it. This caught my eye, though, in terms of being Southern-themed for this year's Mardi Gras party... If I was too apprehensive to pick up a six pack...

The video about extract vs. all-grain seriously reminded me of Bruce McCullough's rant from Kids in the Hall "to the guy who stole his bike wheel." I kept thinking the whole way through, "he's even talking like he's in a Kids in the Hall sketch!" Then about 3/4 of the way through it becomes...

I saw somebody fry an egg on a piece of paper once. That has to do with transferring heat from flame to the liquid so it isn't absorbed by the plastic/paper/whatever. I don't think it's the same for pouring hot water into plastic (I've melted a few plastic containers pouring too-hot grease into...

I like my glass carboy...I can see what's going on, presumably fewer sanitation worries (doesn't scratch, dissolve in acid, etc.), but you do have to worry about dropping it. Get at least one of these http://www.northernbrewer.com/brewing/the-brew-hauler.html and it'll make your carboy-hoisting...

I live in an old house with no vent fans, etc. Usually opening a window or two would be fine -- the cold air coming in is very dry, and as it warms its capacity to hold moisture increases and it will evaporate the droplets on the walls, etc. Good circulation is key, but with the fans, etc. it...

What are the "symptoms" of your contamination, out of curiosity?