Search results

Interesting. I never thought of over carbonation being an issue, but this may be my problem. I tried to burst carbonate it to be ready for Thanksgiving. The little bit if liquid I got out was definitely over -carbed when the foam receded. It even had that distinct carbonic bite smell to it...

The keg is three gallons and the dip tube is the standard size for a 5 gallon, so it should be fine. I don't really want to invert the keg because I fermented in it so there is obviously trub at the bottom.

What is up with this? Here is my set up: I have been using picnic taps since I started kegging and decided to turn my fermentation chamber into a dual-use kegerator. I bought an Intertap faucet and I'm running 6 feet of 3/16 ID beer line to the keg. Last week I was ready to try my first...

Brewed a Founder's Porter clone yesterday. Lazy brew day on this one, but I think it’s going to be great. My recirculation pump (Anvil Foundry) is apparently broken, so I took wort from the bottom and poured on top 5-6 times throughout the mash to keep the temperature close to 156°F for the...

Quick update. Not fair to judge it right now as there is definitely some carbonic bite, but it isn't horrible. I think the chocolate malt was just enough to keep it from being cloying. I'll give a final update in a few days.

I have dreamed about this beer for about a decade. It is finally happening. I'll drink at least a few sips directly from the can 😎

Hot damn, got my hands on some Trillium, too!

Finally got my hands on some Tree House beer 😎

The estimated IBUs in Brewfather says 41 so I think I'll be OK. Seems high for the style, obviously, but my lack of efficiency is to blame. I was shooting for 1.060 and got 1.054, so instead of 5.9% and 36ish IBUs I'll probably end up with around 5.4% and 41ish IBUs. This may end up being a...

Maybe, but at this point, I have no idea what it is. Lol. Probably not a good idea anyway. It's probably too dark for a brown, but not dark enough/too sweet to be a porter? To be honest, at first I was super frustrated. Now, I'm very excited to see how this turns out. My biggest fear is that...

I pitched Sunday afternoon. I'll just let it ride. The only thing I have considered is throwing in some coffee before cold crashing to give some more roasty character. Still on the fence there.

I used S-04. US-05 probably would have been the better option had I known that I screwed up on the Special B. I am fermenting at 64-65F, so hopefully at that temperature I won't get much of the fruity notes. The chocolate malt is 350L. Maybe there is hope!

I believe I have accidentally made a brown ale 🤣 Smells fun. chocolate, caramel, raisin.

I'm wondering if I should maybe at some coffee at the end of fermentation.

I think it is like 120. Brewfather says 34 SRM which sounds about right.

So, I brewed a porter and just realized I used Special B instead of Black Patent, which I intended. Here is the grain bill: 63% Pale Malt 12% Munich 8% Chocolate Malt 8% C45 5% Flaked Barley 4% Special B My concern is that this may turn out too sweet. Am I correct to assume this?

Brewed a Porter over the weekend. No sparge, because eff it.

I'll add a new hydrometer to my seemingly weekly brewing supply order 😆 I'm glad I have this figured out. Thanks to all of you who chipped in to help. Cheers!

Right! I'll give it another week in the keg at room temperature and reevaluate. I'm also pretty happy that my porter will end up closer to what I had expected. Any idea on how to fix an uncalibrated hydrometer, or should I just start adding 12 points until I get a new one? Lol.

Well.... Looks like we are working with something here. This is room temp water, off about 12 points.