Search results

Thanks! Since the 6 oz of slurry I used in the starter was unwashed and definitely has lots of trub and hop material in it, I'm sure it's due to light exposure. The erlenmeyer was right in the window getting full sun. I don't think I'm dealing with spoilage or infection, but I do have additional...

I have a starter made from slurry whirling around on my stirplate. That stirplate was in my office window and exposed to sunlight. As a result, it is giving off a light "skunked" aroma, like a lightstruck beer. I'm in Oregon--we're not used to sunshine, and we have some today for the first...

Hey Deadalus, thank you for the suggestions! I'm gonna go through some of them here in my response. First, though, I agree with you that my keezers, glycol box and stainless don't go great together. Maybe they do need painted, like what you suggest later in your post. I hate that blue wall, too...

I'm kind of stumped on how to improve my brewing space. It's been reconfigured a dozen times, and right now it looks a bit rough. I've got a back wall of approximately 12 feet wide and an adjacent side wall with about 7-8 feet available. The adjacent wall has a big french cleat system that is...

Yeah, it is definitely an option. I just threw out two scratched Fermzillas last fall and bought the stainless bucket buddies after a few back-to-back infections in each of them. I loved them before they became compromised, but now I think any future fermenter I buy will also match these. I must...

Thanks all, I appreciate the thoughtful and detailed responses. With beers 1.065 and above, especially those that have gone into "secondary" kegs before receiving priming sugar for bottling, I plan to do a small yeast repitch of a (non-diastatic) yeast. I've had higher gravity beers fail to...

Hmm, my initial reaction was "what about rousing the sediment when stirring in the priming sugar solution?!" But then I remembered 90% of it will be left behind in the fermenter. The rest can ultimately just compact on the bottom of each bottle or, as IslandLizard said, simply jump it to another...

Is there anything wrong with this method for bottling beer? Ferment to FG + a few days Rack to a keg, purge with Co2 (but don't carbonate it) and bulk condition at 50F for anywhere from 2-8+ weeks Pressure transfer from the keg to a bottling bucket, add priming sugar, and bottle it I realize...

I ferment in 9 gallon Bucket Buddy fermenters--usually a 5.5 to 6.0 gallon batch size. The fermenters stay shut throughout fermentation, minus drawing a couple gravity samples toward the end of fermentation via the spigot. They are ferm-wrapped and have glycol coils in them, so temperature...

Quick update--I brewed this one 7 days ago and just took my first gravity reading/taste test. My hydrometer says 1.010, but it reads about 3 points low--so 1.013ish. It's very opaque/milky. I'm thinking/hoping it'll chew through another 5-7 points before its done. Pineapple and sweet fruit on...

Well F.... I just looked back at my post and realized I did NOT add gypsum when measuring out my brewing salts. I was distracted, and therefore the batch got none. It's now in my fermenter about 10 hours post-pitch. Can I boil and cool some water, add gypsum, and pour it into the fermenter? I...

I had a whole post written up about today's brew day, with tons of details, but I accidentally swiped left on my trackpad and lost EVERYTHING. So please pardon this short recap. It was a good brew day. Here were my stats OG: 1.062 (target 1.064) Water chemistry: Yellow balanced Ca: 55 Mg: 4.8...

All good homies. I talked with my friend at the LHBS about it this afternoon when I was picking up ingredients. He echoed what mac_1103 said above, regarding the easier ferment with dextrose vs glucose/fructose due to its simpler a purer nature, but neither of us were quite sure how/why a beer...

Jeroen! I think we're friends on IG--I am "hoodwinkedbrewing" over there, and I believe you live in Tiel? I have family in Tiel. Small world. I might've mentioned that to you forever ago, but maybe I sent you that message in my head instead of through the app, haha. It really is! It's also...

Five years on and I'm finally going to rebrew this. My equipment and knowledge (and patience!) is better now, so I think the odds of success are much better this go around. IIRC, I rushed the last one, had mash issues, and sped through conditioning. Shame, shame. Might as well revive this...

Spot on! I took the recipes from that site, but since the the 8 fits more in the quad category, I thought it'd be best to scale the recipe down and use a candisyrup color that would be more representative of dubbel. Though some of the dubbel recipes on that site do use D-180. It'd be nice if CSI...

Cool, thanks everyone. Looking forward to this series. Last time I tried to brew the full trappist series, I had an infection that just kept carrying its way into each successive beer--I didn't catch it until it was way too late. It was disheartening to throw away about 20 gallons' worth of...

Thanks, I'll give it a go!

I'm planning on brewing a Dubbel tomorrow and will use a single, 200ml fresh pouch of Imperial B48 (Triple Double), no starter. The Dubbel will be an estimated 1.066 OG, and 1.25# of those fermentables will be coming from candisyrup and table sugar. I want to reuse the slurry in a BDSA/Quad...

Big fan of Belgians and love the Rochefort 8 and 10.. but I've never fermented with the Rochefort Strain (WY1762). I'd like to brew something in the Dubbel gravity range and came up with this recipe after consulting BLAM and various forums: 69% Weyermann Pilsner (I have a bag of this at the...