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WRT using purified water from the grocery store. I tried that once and was dissappointed. I believe that the reverse osmosis process strips away some of the desirable salts much like using distilled water. I've been happier using my local tap water. To de-chlorinate I just put my brewing water...

Some people say that those water jugs can be permeable to oxygen. So you might want to transfer to glass carboys once it's available. I don't envy having to clean dried-up krausen out of those. Good luck.

sweet. it's siphoning as i write this post. Thanks shanecb and doulovebeef!

Really? Awesome, I have a sachet of yeast lying around. Would it hurt to rehydrate that and add it to the bottling bucket w/ sugar?

Hey ppl, I made a nut brown ale... about 4 months ago. It's been sitting in a plastic bucket fermenter since then. No secondary or nuthin'. Unfortunately, as is often the case, life got in the way of brewing and I never got around to bottling it. My question is; should I do anything...

Thanks everyone for the input! OK I've revised the recipe. Here is the new one. Style: Northern Brown Ale Name: Don't know yet Batch size: 10 gallons Color: 17 SRM Bitterness: 22 IBUS OG: 1.047 FG: 1.010 Alcohol: 4.8 % Grains: 12 lbs 2-row 1 lbs Biscuit malt 1 lbs Amber malt...

I think I will add more hops, but only up to 20-22 IBUS. Over 30 and it's off-style. Problem is, I only have Saaz on hand. Figure add 0.5 oz saaz for 60 mins? Adding choco might make it darker than I want, plus I'm gonna save it for a porter ;).

Maybe I'll put some of the amber in the toaster oven for 30 minutes... I do love the smell of roasting malts.

I made this up for my next brew. The extensive list of malts is so that I can clear out my specialty grains. Out with the old, in with the new! Style: Northern Brown Ale Name: Don't know yet Batch size: 10 gallons Color: 16 SRM Bitterness: 15 IBUS OG: 1.049 FG: 1.010 Alcohol: 5.0 %...

I like my grains to be "fresh" so I keep a bag of 2-row (straight from the maltster, no middleman). My specialty grains are low as of today's inventory, about 25 lbs. So right now about 60 lbs.

+ 5 Gal Honey Ale + 5 Gal Blonde Ale + 10 Gal Beecave 9052

How do plan to measure 0.268025078 grams of CaCl2???

Hi HBTers, I'm putting together an Imperial IPA using all amarillo hops and grains that I roasted myself. I didn't have any mid-level roasted grains on hand so I soaked some 2 row for an hour, then baked it at 250 F for ~30 mins, removed half, then baked the rest at 350F for about 20 mins. I...

I have had estery beers before as well. I found that it was more of an aroma issue than a flavour issue. If I had esters, I would let the glass of poured beer sit for 5 minutes and I found the effect diminished. Best to prevent this and make sure your yeast get to work nice and cool.

Update: I spent Canadian thanksgiving weekend drinking the brew that resulted from this botched shipment. I did edwort's haus but subbed 3.0 lbs of the mix instead of the normal specialty grain bill. It's a bit stronger than the normal recipe due to the extra 0.5 lbs of grain. On the upside...

It probably picked up the infection after you bottled it. Your beer is probably fine.

The cure for beer pedophilia... pipeline! More beer in bottles/kegs = longer lasting.

I'm sorry, I can't believe nobody commented on this. Hilarious!

Actually, that's what I ended up doing after a bit of research. Next time, I'm going to use Nottingham instead of Lalvin EC-1118 and hopefully I'll end up with a slightly sweeter product. Of course, I haven't waited NEARLY long enough for the stuff to age. Time will tell.

I'm sure they would. Unfortunately they would charge me an arm and a leg to do so. There must be some sort of store that sells the stuff besides a brew store (please?).