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Hey guys need some advice here is a recipe that I plan on doing Sunday: -- 8 lbs. English Maris Otter -- 1 lb. Torrefied Wheat -- 1.5 lbs Ashburne Mild -- 0.5 lbs. English Dark Crystal -- 0.25 lbs. Bairds Carastan Malt -- 0.25 lbs. Fawcett Pale Chocolate Malt BOIL ADDITIONS & TIMES...

Last Sunday, which has turned into my brew day, I went golfing. 4 man scrabble in a corporate cup for work. I really missed sitting home with the kids, and brewing beer, both really like to help out. Oh well bottling Friday and another brew day this Sunday.

With my wife's help I finally placed the slightly off flavor. Ginger. Not the sweet type but the after sushi type. Any ideas?

That is the air temperature. Probably a little too warm but all I have. I might have to look into that swamp cooler idea during the summer months.

Ya I siphoned into the bottling bucket through a funnel. Didn't pour but still not good. Won't do that again.

It's hard to place but that's what I think I taste, a woody kind of taste. Hard to explain. I put a funnel with a screen on top of my bottling bucket while I transferred from primary fermenter. As far as temperature control goes I put the fermenter and bottles after transfer in my unfinished...

My first extract brew turned out ok at best. It is drinkable but not great. I think I might have oxygenated my beer during The bottling process. I tried to filter during the transfer to the bottling bucket and the rest is history. Oh well lesson learned. At least it is drinkable.

Would you go a little lighter on the ginger or did you add more than the recommend? I don't love ginger so I might dial it back a little bit anyways.

5 gallons of fat tire clone in secondary and big brown ale in primary.

Thank you! It was fun!

That sounds simply amazing. I must try this.

A gallon of trub? That seems really excessive. Like I said I over shot my water a little bit and ended up with about 5.75 gallons of beer. I hardly end up with any trub just a little hop sediment and some "other" stuff on The bottle of kettle. Not even enough worth mentioning really. My grain...

Today I did my first BIAB. Went great. My basic setup was I mashed with 7 gallons of water, brought water up to 165 and then mashed at 154. Didn't drop 1 degree over an hour. Stirred at beginning, Once at half hour, and then at the end. Put a towel over brew kettle to help with heat. At end of...

I just did 100 bottles. The best way I've found is soak as many bottles as your container can handle, I use laundry sink, in oxy clean. Let them sit about 10 minutes, peel the labels, don't worry about getting all The residual stuff. Let set another hour or longer if you can and then I just use...

Will The water sanitize them alone? I did a batch of bottles and didn't use the dry cycle just The sanitize cycle on my dishwasher.

Appreciate it guys. New to this stuff and definitely learning as I go. A couple batches down and learned something every time. Love This site for The great info and learning opportunities .

Ya it splashed quite a bit from what I remember.

Bump

That's a good idea with the hop bag. I will try that next time. Hopefully by batch turns out ok!

I had a "genius" idea of filtering my beer through a funnel with a mesh screen when I was racking from my primary to my bottling bucket. Now I'm hearing I probably ruined my beer from exposure to oxygen. The beers in the bottle now so I guess I'll just wait and see. Anybody had experience with this?