Search results

I just doughed in on a Terrapin Rye Pale Ale clone. My target temp was 154. I came in at 152.8. I just couldn't get any higher than that without making the mash too thin. The mash is scheduled for 90 min. Should I cut that down to prevent the beer from drying out too much, or do you think I...

I would like to transfer to a keg before fermentation is complete to carb naturally, instead of adding corn sugar or force carbing. I have never tried this before and am not sure when to transfer. Any ideas as to what the gravity should be when I transfer? This is a wit OG at 1.051, FG is...

On a conference call with Microsoft. After 2 years of working with them I thought I was done ... then they pull me back in. Definitely rather be brewing, or walking on hot coals.

You can leave the hops in the keg until its empty. The cold temps tend to slow down the process and keep off flavors from developing. I have a IIPA in the fridge for roughly 4 weeks, that still have the hops in it, no grassy flavors. At keging time I will usually add gelatin and my drop hops...

I can get a reasonable gravity beer ready to drink in under 10 days with force carbing it. There is a thread around here about being able to brew beer quickly if your control is pretty tight. Basically, pitch plenty of healthy yeast I do a 1.5 - 2 L starter. Ferment cool enough, and perhaps...

I just had the same issue. I heated my liquor and preheated my MLT. But by the time I was done stirring I was qt 148, and was supposed to hit 152. I was able to get the temp to 150, but after 80 minutes I was at 146. So, I'll be a bit drier than I was hoping for. Fortunately my efficiency...

Yeah, if you only used 3.15 lbs of dme, you gravity is spot on with the specialty grains. You really needed much more sugars to make that beer.

OK, had to change this a bit. Was expecting to get another sack of MO, but didn't get it yet. I was getting the grist together last night and realized I only had 4.5# of MO last night. I realize the new recipe will have more malt character, but what do you think about this? Recipe...

Anyone ever heard of/used extra pale MO? I'm getting a sack of grain from a local brewery, and the head brewer recommended this as a sub for MO if looking for a little bit less malty profile than the MO provides. Anyone have any feedback?

I am looking to do a Pale Ale. This is one style I haven't gotten quite right yet. I am a little tired of drinking big malty beers, that's all I had this fall/winter. I want something with a decent malt backbone, but somewhat dry and a decent hop profile, but on the lighter side alcohol wise...

OK, I know this general question has been asked and covered already. I know the basic differences between American 2-Row and Maris Otter. My question is this though. I can get Munton's Maris Otter for $40 a sack and Briess 2-row for $35 a sack. The question .... is it worth the $5 savings??

I actually like the 52 for a brown ale. You should end up with a little bit lower attenuation, and some fruity (peach) esters from s05 that low. Both of which should be OK in a brown ale.

Username: lyacovett

is your thermometer you use for mashing calibrated?

what type of yeast? I've had clumpy looking cakes like this with English strains. They tend to form large clumps while still floating, then settle that way. Some strains will even start to floc on the stir plate.

I've left harvested yeast in the fridge for around a year before making a starter for a batch. Took a bit longer for the starter to get going, but worked fine. 6 weeks really isn't that long at all, but you should make a starter to make sure.

Chico is a good yeast for IIPA. Clean if ferm temps are under control, and it will dry it out nice. You could probably use no Crystal at all, and you should have plenty of body getting the gravity that high. When I do something like this I mash low (149). I get around 80% attenuation from...

mine will drop that too, if you include preheating it. but after its heated up, only a degree an hour.

I've done this before too. The smell I got was more bubble gum/banana though. What I did was clean it out really well with hot water, and drain it to clean out the fittings. Then I just left it out in the sun with the lid off for a few days. It still has a little smell to it, but now it...

I got a cheap corona mill. it much more convenient to mill the grain myself. I have the flexibility to brew whenever i want, without having to go to the LHBS to get grains. Keep around 100 lbs or so on hand and I can decide to brew last minute if I want. I also get around 83% eff. with my...