Search results

+1 on the foodery, that place is amazing Oh, and it's located at 10th and Pine. If you're going to be in New Jersey, look up Roger Wilco, Canal's, and Total Wine. All 3 of those places have a dope beer selection, and it's way cheaper than in Philly. Also they are in all within 20 mins...

When the krausen drops, a lot of that nasty brown stuff sinks into the trub anyway. I'd agree the krausen "funk" is not a significant source of potential off flavors in your finished beer. Unless of course you intentionally siphoned the funk.

1. Are you asking if you should pitch both the old starter and the new one? You can pitch both if you like, but if it were me I'd just toss it and make a starter from the new smack pack. Personally I prefer to know for sure that my yeast is healthy and the approximate cell count I'm...

1.040 is the target OG for a starter. If you added 1/2 lb of sugar to a liter starter on top of that, your OG is going to be very high. I think you may have overstressed the yeast a lot. Plus the fact it is a few months expired, I'd say that yeast is pooped. My recommendation is to bite the...

1 jar becomes 1 starter So by splitting up the yeast into 4 seperate jars he's getting 4 starters out of it instead of only 1.

For the record my vegan friends have never once lectured me on veganism or questioned me as to why I eat meat. I respect their beliefs and they don't give a crap what I put in my body. So your stereotype is simply that, nothing more.

What was the temperature of the "weak" part of the boil? If you were above 212F you're fine. Wort needs a higher temp than water to accomplish a vigorous rolling boil. However, if you were above 212F I wouldn't worry. I've made several batches just like that where the temperature of the...

I have some strict vegan friends and they consume nutritional yeast all the time. Similarly, any beer that is made from regular ingredients with no animal products added (gelatin, milk products, etc) falls within the definition of a vegan diet. Only foods originating from animals are off...

I noticed that you shook the large mason jars after you poured the washed yeast into them. I was under the impression that you don't want to introduce oxygen to the yeast prior to storage. Wouldn't shaking the jars introduce unwanted oxygen?

+1 to all that has been said above. For a beer with that high OG I'd say you want to let it ferment for AT LEAST a month. The direct answer to your question is YES. You are risking bottle bombs by bottling the beer this early.

I made marks on my stainless steel stirring spoon. I also alliterated alot.

You could brew a low gravity session beer with 5 lbs grain, with no extract added. Or you could just add a small amount (1-2 lbs) of Extra Light DME/LME to the boil, call that a SMaSH and call it a successful brewday.

Why do you want to steep your specialty grains in a small amount of water? My last extract batch I did a full boil, steeped my specialty grains (about 2lb) in 6 gallons of water. The beer turned out fine. Can someone tell me why it's wrong to steep your grains in the full volume of water?

That's a great idea, I bet the bride would love that.

That's why I said it's my opinion.

With BIAB you have to be careful during a mashout that your bag doesn't melt on the bottom of your kettle, as the bottom is in contact with direct heat. This is why I do a batch sparge. In my opinion it's easier and safer to heat a seperate kettle to 180F, turn off the heat, and simply...

Are you talking about pre-hopped malt extract, or actual hop extract? Personally I'd rather use regular hops (whole/pellet) than mess with some weird hop extract. The fresher, the better. I somehow doubt the "freshness" of hops extract.

I've saved a ton of money by taking up this hobby. Now that I homebrew I've been going to the bar a lot less. And I can tell you this, going to the bar is a FAR FAR bigger money pit than making your own beer. Paying $4-6 per bottle for a sucky beer? Nah I'll just make my own good stuff...

You're probably fine. The swirling of the racking beer mixed the sugar. Probably the reason you are tasting sweetness is the malt character of the beer, which I've found tends to be more pronounced before the beer is carbonated.

You never seem to have enough fermentation vessels. Each time you buy one you say to yourself "OK, I can have 4 batches going at once and THAT is plenty." But once a batch is done fermenting you itch so bad to brew again that you go and spend another 17 bucks on a new fermentation bucket.