Search results

Fermentation was going this morning...pretty fast. I am using Nottingham on this one. Jay I am going to do 2 weeks in primary then bottle. I have always had good results and good beer this way.

Most of the software lists using a smaller amount for strike, is this because the first runnings are higher in sugar and the second runnings help equal out the batch? I did a 4gallon strike and 4gallon sparge.

Ok here are the details. 10 LBS American 2-Row 8 Ounces Crystal 80 2 Ounces Roasted Malt 2 Ounces Special B Mashed In at 157 after stirring. Panicked and didn't listen to my uncle who was helping me and lost 3 degrees by opeing the lid. 30 minutes in sitting at 150 added touch of...

75 Degrees

Do you mean it will be a little high in alcohol?

A touch over the 5 Gallon Mark.

My before boil gravity was 1.040 and my in the bucket gravity before pitching yeast is 1.056. What should I do to correct this should I top off with some water? Shouldn't it be 1.48-1.050. I am brewing the Midwest Amber Ale All-Grain.

Whats best software for determining sparge and strike water

Today is the day guys any last minute tips.

Yeah Jay got that app and have been playing around with it. Do you find it works well for you and is accurate?

Special Hops....That chart is the best Ive seen so far in breaking down the procedures.

I will be doing a split-boil and have and idea. If I collect the runnings in two kettles then dump into a larger contain mix and distribute back to the kettles will this be the best way to handle this.

Grain Bill 10 Lbs of American 2-Row (Upped it from 9 to 10 due to efficiency) 2 oz. Special B, 8 oz. Caramel 80L, 2 oz. Roasted Barley, Fuggle and Hallertau hops

Here is my procedure for tomorrow: Collect 8 Gallons of water from my filtration system and treat with Campden. I have Chloramine in my local water. Bring strike water to temp and dump in mash tun. Add grains and stir to avoid dough balls. Check temp and if in range seal tun for 60...

Equipment: 52 QT Coleman Mash Tun w/ SS Braid and Brass Ball Valve Tomorrow I will attempt my first All-Grain batch. I currently have around 10 Extract batches notched on my brewers belt. I have gained a tremendous amount of knowledge from this forum and appreciate all the people...

So is it a must to release the pressure? I guess adding the CO2 without releaving the pressure would cause it to blow out the overpressure valve.

Thanks for the info. I think these things are awesome. I was going to purchase the TAD but have since decided to get a few of these. The only thing that concerns me is the reports of the pin that pierces the cartridge failing. Did you let yours condition standing up or laying down?

I used the same amount of priming sugar as always and I wonder if this will be okay or will I have to open her at intervals to releave some of the pressure? I brewed a Autumn Amber Ale from Midwest. My final gravity ended up at 1.012. I left it sit in the primary for two weeks before...

Thanks I was concerned about this. How soon before bottling should I add the gelatin? Does it need to be room temp when I add it?

Is it ok to put gelatin in the primary a few days before bottling? I plan on utilizing the 2 week primary as that worked so good last time. If I do put this in is does it need to be stirred or let it settle naturally?