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Straight to the point...my immersion chiller hose came off the copper chiller today while chilling and before I could fix it about 1/2 gallon of un-sanitized tap water went into my brew kettle post boil while the wort was about 160 degrees. I've never had an infected batch before and am...

Just an update on this. The twang has greatly lifted from the beer. It is still just a little present but does mellow in time. So, for everyone who suggested more time...you were right. Next time I brew this I will know to just let it sit for 6 months before even touching it. This yeast...

Recipe: 10 lbs. pilsener 1 lb. wheat 3 lbs. Invert Sugar 2L Starter of WL 570 90 Second oxygen blast before pitching yeast with a standard homebrewshop oxygen valve and .5 micron stone Fermented at 64 and ramped to 82 over the course of the primary Cold Crashed after reaching terminal...

Saaz

I have a belgian golden strong that has been in bottles for just over 2 months. I've had the bottles lagering after two weeks in the bottle. I used WLP 570 and am getting this musty twang to the beer. I had the beer analized by a judge and he said the musty flavor tastes like oxidation. He...

I am playing around with a Imperial Belgian Stout Recipe and would like any feedback I can get on it before plunking down the funds for a pricey batch. Any feedback at all is good feedback. Thanks! Recipe Specifications -------------------------- Boil Size: 7.50 gal Post Boil Volume...

I was looking at the into the boiler perameters and realized that it is only going to give me the gravity points for the grain and not the sugar which the into the fermenter perameters is where it seems the extra gravity points from the sugar is added in. Am I right?

So far I think that this version is a much needed improvement to 1.4 Anyways, I am trying to figure out how to add in sugar content to the overall fermentation profile of a recipe. That is, when you have sugar in a recipe, I want it to reflect in the gravity of the fermentation profile. Do I...

I would sparge more from your mash to get another 1/2 gallon or so to your pre-boil volume.

I am double interested!!

I was just about to buy an oxygenation system and now I can't find any regulators from any home brew sites. WTF!!!!! They all say out of stock or not available. Did I miss something?????:confused::confused:

What is the best thing to do now that my bottles of 7.4% IPA have been sitting for 3 weeks and no carbonation. I know the solution did not mix because I poured the last bit of beer from the bottling bucket into a gravity testing cylinder and the gravity was way up from where it finished out...

That is the new BREWMASTERS WAREHOUSE location. If you havn't heard of BW then you need to do some business with them. They are awesome and will take care of you!!!

Sounds like it will be yummy. That trappist yeast will be very interesting. Quite a hefty beer you got going. Rocket Fuel now, 5 Years = liquid gold ;)

Thanks guys, I've bee using White Labs and starters for a long while so this is the first time in over a year I've used dry yeast. I shall let it sit and let the beasties do there thing. Revy, how did that that huge Barley Wine of yours attenuate?

I brewed yesterday and in the thick of everything I accidently rehydrated my US-05 to cold (I think). I forgot to take out my boiled water from the fridge earlier and without thinking I pitched the packet into the water before it warmed up. I believe the water was around 38-40 degrees when I...

I've had a Imperial belgian stout from Weyerbacher in a 750 ml bomber. It rang in around 13% I believe. Can't remember the name of the brew but it was freakin' delicious. It was bottle conditioned and had tons of yeast sediment on the bottom. The styles blend really well actually...If done...

WillPall, lilke the avatar. Eraserhead is badass!!!!

I've been searching on the web and on the HBT site and can't find a Weyerbacher Merry Monks clone or even a starting point anywhere. I feel it is probably the best tasting American made Belgian Golden I've had yet and would really like to try brewing it. Anybody know anything about the recipe...

TAKE OFF YOU HOSER :mug: