Search results

What temp was it fermenting at?

We should mail you some dry yeast.

I used to use corn sugar. Then I didn't have it one day and used table sugar. I always use table sugar now. Just boil it up in some water, let it cool, add it to my bottling bucket and bottle. Always works.

I have the false bottom and the bazooka. I got the false bottom and thought it would be an upgrade. I used it a few times and decided I like the bazooka better.

I plan on making a starter.

Thanks for your help.

It’s my first time using Brett. Do you need a blow off tube with it?

I have 10 gallons of brown porter fermenting right now. I am going to take half, mix it with 6 lbs of cherry purée and a few pounds of frozen cherries. Originally, I was going to rack the beer to another carboy, add the fruit and pitch the Brett. Now, I am thinking about adding the fruit and...

Maybe a 1/2 lb of victory? I probably won’t use any crystal.

I have .5 lb of chocolate and .75 lb of black patent malt laying around. I was thinking of buying 9lbs of Maris Otter and throwing in the chocolate and .25 lbs of the black patent. I plugged the grains into Brewer’s Friend and with safale 04 and some fuggles it came up as an American Brown Ale...

Thank you for your help.

I love this response. Mathematical equations make me feel sick to my stomach!

I did use the brewer's friend calculator to calculate the initial strike temp. I can't really figure out the mash out portion though.

I am batch sparging.

This weekend, I am brewing a robust porter (13.75 lbs grain) and a mosaic IPA (13.5 lbs of grain). I want to get the strike temp right on the mash out. The mash out for both will be at 170 degrees. The first infusion goal is 152. My last beer was a blonde ale. It was 10.5 lbs of grain. I...

It's scaring me now!

Sorry, I should have been more clear. I have about 5 all grain brews under my belt. My system runs at about 71% efficiency. I have a friend who is interested in home brewing and wants to make a robust porter. So, I made up this recipe. I use a conventional mash tun, a 10 gallon cooler. My...

I worked up this recipe on Brewer's Friend. A first time brewer wants to make a mid 6 ABV Robust Porter. Just wondering what people's thought on it are. Thanks. Robust Porter OG 1.064 FG 1.016 ABV 6.31 IBU 42.99 SRM 32.71 9 lb Maris Otter 3 lb Crisp Brown Malt 1 lb Simpsons Medium Crystal 1...

I brewed one batch of Maris Otter SMASH with this water. I used 4 ounces of whole leaf cascade hops. 1.5 ounces at 60, 1.5 at 10 and 1 at flameout. The beer is good but lacks much hop aroma. Do any of you think the water played a part in the lack of hop aroma?