Search results

use a hop bag - problem solved

Thanks to everyone I corrected this in my latest batch with the same yeast, and no esters at all Fermented around 65-67F and pitched a little more than usually

Hey guys, just coming back to say that everything went according to plan. OG was spot on 1.050, using extra grains to make up for less boil off. I tasted the wort and couldn't detect anything different from usual 60 min mash / 60 min boils. I will report back with the final beer. But it was...

I'm 99% sure your thermometer is not calibrated Or else check recipe Edit: oops i didn't see it was extract... nevermind

Should be done after 11 days, no risk at all unless you got a huge gusher.

Anyone? I guess no one really knows. I'm going to try this this weekend on a 1 gallon batch and report back. 30 min mash / 30 min boil mash temp 151 - OG 1.050 Nottingham ale yeast 0.12 oz Summit @ 30 0.12 oz Citra @ 15 0.24 oz Amarillo @ 5 0.12 oz Citra @ Dry hop 0.24 oz Amarillo @ Dry hop...

I'm looking to experiment a little and do a 30 Minute White IPA (30min mash / 30min boil) My only concern is DMS for a 30 minute (vigorous) boil. So i'm substituting pilsner malt for 2 row. But how about wheat? Do I risk getting DMS from a short wheat boil? Sorry if this was answered...

Not sure - I would sanitize a spoon and knock down those bubbles and then dry hop it like crazy

Just low efficiency To avoid this, you should always take a pre-boil gravity reading. Then adjust with either top off water or extra boil time to reach desired OG.

For FG readings you can use http://seanterrill.com/2012/01/06/refractometer-calculator/ But i found that it's never accurate. It usually gives me a higher FG by .002 Refractometer readings for FG are good to check that the brix readings are steady over 3 consecutive days and that's pretty much it

Agreed - No oxygen has approached your beer, perfectly fine. Set up a blow off next time from the start. It's just a pain to clean up

Very old but does anyone have an answer?

+1 Hop sock + Binder clip = cheapest and most effective

I always found that the calculators over estimate the IBUs.

Just put the carboy in the fridge 24 hours before bottling and you will get crystal clear beers Siphon over the cake and don't be affraid to lose a little beer

Thanks for your help, I am considering now that my pitch rate wasn't good. I pitched 7g of dry yeast for 3 gallons. Which is in line with MrMalty calculator. (Hopefully the calculator is correct). But the yeast used was a few months old and may have needed an extra g or 2. Could be any of...

Sorry than, never heard of this one... However, I've also done some batches around 65 with some esters too

Sorry as mentioned above, fermented at 60F

Where are the fruity esters coming from? I keep getting these fruity esters in my beers (I can't really tell what fruit it is but it doesn't come from the hops). The latest IPA was an all Centennial (8oz about 70 IBUs) that fermented around 60F. 3 Gallon batch Yeast is redryhated...

I do save money when making my 3 gallon batches: After the initial equipment of about 150$ (which will last a long time) I buy all my stuff from Bell's Brewery 6 lbs of grains --> 8 $ 10 oz of hops --> 12 $ 1/2 pack of dry yeast --> 2 $ water --> free electricity + corn sugar + irish...