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Also, can only blame myself, I went to the store to get it, but was certain I got the right grains. I'm polish, but not that bad!

Also, can only blame myself, I went to the store to get it, but was certain I got the right grains. I'm polish, but not that bad!

Beer smith says 4.3. However after double checking my recipe it does call for a 60 min boil (90 min mash screwed me up!) I had a feeling it was because of the boil time: I thought of the same analogy, making caramel. We'll see how it turns out. I imagine it will be more bitter and darker than...

This is my second attempt at brewing my recipe. It calls for 8lbs German pils .5 lbs of Munich .5 lbs of Vienna .5 lbs of carafoam 90 min boil Estimated color is 4.3 I brewed this first as a test batch, and I completely missed my OG (1.033 missed from 1.053, i do know what the...

Welcome! A bit of advice when making your own recipes: start with smaller batches (3g), because if it's not right you end up with a ton of bad beer to drink. You can always make a large batch if your 3gal turns out great!

Funny, you ask for advice, and then when several people point out your problems you say you're going to continue...:drunk: 1. Mash time If you're worried about efficiency, many of us get 75-85% doing 60-90 minute mash. With a 12 hour mash you're maybe gaining 5%? Is that worth it? This s why...

Ive read that most people stop sparging at 1.010. But what I don't know is that is that 1.010 with hot wort, or adjusted for temperature? Hot wort will read a lower gravity than cooled wort, so clarification on this is obviously key Thanks

I brewed this AG today. I added some pure maple syrup to the pumpkin bake, a little more than 1/4 cup drizzle over the top. I also used a different type of ale yeast, just for preference. And I added some rice hulls for the mash. I did get a stuck sparge when I was about half way done, even...

HA! I hope some people get that reference

Kramer09, Welcome to the wonderful world of Brewing! First let me say keep this website book marked. This is a great resource to learn about all kinds of things with brewing. I'll let you know what I did along the way and what I learned, you can take from it what you want. I purchased...

Easy there. Someone must be having a bad day. Just recommending an alternative way so that he can prevent his glass from breaking down. Don't get so defensive jr. Have a beer and relax, it's Friday!!!!

I've never done this before and I would probably avoid it. Just in case of some suck back. When your batches are done with the rapid fermentation process, you should really switch to a standard air lock to prevent this suck back. As your beer stops fermenting as strong you can have some of the...

:mug:

I did this once and it was a PITA, mostly to get the hops out of my carboy. They won't drop, they will likely stay on top. You can give a slight swirl to your carboy to try and encourage more to drop, but in the end you'll still be battling the hops. When you go to rack to your bottling...

Going to need more information before anyone gives you any advise... What size batch? What's your target OG? FG? This is important because if you want a strong ale, you probably need some sort of candied sugar to get the OG you want. What is your target color rating? Target IBU? How old...

I would recommend you use Starsan and save yourself some time. Either that or use your dishwasher without any detergent. Much safer for the glass. Glass tends to break down because of the high heat of the oven. But yes, you are fine as long as the foil has a good seal

I usually use pellet hops (until my hop plant starts to produce cones). I had a similar issue. It wasn't a big deal, just CO2 escaping really. When I went to rack I used a hop bag at the end of my siphon to siphon into my bottling bucket. Don't worry about 5 or 6 days. You're splitting hairs...

Best way to tell if you have a problem is to check your gravity. If your gravity is considerably higher than your target FG, then you may have a problem. When you put beer into a secondary, it is basically done fermenting, just cleaning up. Secondary fermentation is actually a meaningless step...

I agree, I leave the lid off. For DMS as well as if I put the lid on I encourage a boil over. Rolling boil. I would say in between of your really HOT boil and a low boiling

It took me 2 years to finally settle on my name. I had used my last name until I decided to name it after my dog: Suva Slobber Brewing Co.