Search results

Thanks for the recommendations everyone!

I'm glad you posted this because I was going to add it to the kettle. I'm definitely adding to secondary now. Thanks!

I got an ounce of these thrown in my latest homebrew supply order as an extra. I'm thinking of using them in a porter recipe that I'm going to brew. I'm wondering what people have had most success with: boiling or adding the nibs directly to the primary fermentor? Also, is adding one ounce...

Well, thanks for the clarification. I think I'm going to drop the wheat malt extract as the projected ABV without it is closer to the commercial beer anyways. Also, thanks to everyone else for their help.

So should I ditch the wheat DME and Carapils? It was my understanding that Carapils and Carafoam were different brand names for the same thing. Some digging around on the internet has me very confused as some people believe they're the same and can be substituted for each other, and others...

ok... this is a reformulated extract based on the "Can you Brew it" BB Recipe: I decided to go with Safale S-33 yeast. 6 lbs. Light/Pale Malt Extract Syrup .8 lbs. American Crystal 80L info .8 lbs. Chocolate Malt (UK) .8 lbs. Chocolate Malt (US) .8 lbs. American Dextrin (Cara-Pils) .8 lbs. Dry...

I'm brewng an extract clone of Black Butte Porter: 6 lbs. Gold LME 1lb. Light DME .5 lb. Chocolate Malt .5 lb. Caramel 60 L .25 oz. Cascade 60 min. .75 oz. Cascade 30 min. 1 oz. Tettnang 15 min. I want to use a dry yeast if possible. The original recipe calls for Wyeast 1318...

This would be a permanent solution, right? Do you think there would be any issues with cleaning it or it coming into contact with the beer? Any thoughts on using teflon tape?

I bought the starter kit from Northern Brewer that comes with a 6.5 gallon pre-drilled bottling bucket. It was leaking due to a poor drilling job. They replaced the bucket with another bottling bucket which works fine. I'm trying to come up with a way to convert the leaky bottling bucket...

Yeah, I realized this after looking at a different website for the yeast. The first website just said that it had a medium to high flocculation and could be used for ales. So I figured "why not". I am just going to use US-05 now.

Yeah, I was trying to stick with Northern Brewer as their Liquid Malt Extract is cheap as hell, and their hops are pretty reasonable as well(the malt extract comes in 6 lb. or 3.15 lb increments). I'm trying to go with one company to avoid getting hit with multiple shipping charges too.

Yeah, I'm still a bit of a newbie when it comes to recipe formulation. Why do you think 2lbs. of Caramel 40 is too much? I'm just curious to know for my continued beer knowledge. I was trying to keep everything in units of even lbs. mostly I order my ingredients online and I haven't purchased...

Yeah, I was thinking about changing up the hop schedule a little and doing a flame-out addition. I just dry-hopped an amber I brewed, so I just wanted to keep it simpler this time. I'll think about it though.

I decided on just dry-hopping right before I left for home, and let that go for 2 weeks. I bottled the other day and it tasted pretty good. Thanks for the advice everyone.

Okay let me know if this IPA recipe is alright. I'm not sure about the flaked barley or the yeast so fire away... 6 lbs. Northern Brewer Gold Malt Liquid Extract Syrup 2 lbs. American Crystal 40L 1 lb Flaked Barley 1 oz. Northern Brewer 60 min 1 oz. Cascade ea. @ 15, 10, and 5 min. Safale...

Yeah, I wasn't going to let them try it anytime soon, I know bottle-conditioning takes a couple weeks. I just wanted to take some home so they'd have a couple bottles because I don't get home very often. I haven't taken a hydrometer reading to make sure it's done yet, but I plan on it. I...

I had a quick two-part question about an amber I brewed about a week ago. All signs of fermentation have slowed and I'm thinking of trying to bottle it this Sunday. It was a pretty straight-forward amber: 6.3 lbs of Amber LME 1 lb. of Caramel 20 Specialty 3 0z. of Cascade US05 Yeast I...

I actually decided to try putting the fermenter in my kettle with some cold water and then putting that setup in the bathtub with more cold water. That's been keeping it at a steady 65 degrees. Thanks for the all the input!

Thanks... it was doing fine for awhile at right around 64 degrees. I went down to check it a little later and it was at 60. I decided to bring it back in my apt., put it in the bathtub and try my luck with the cooling route.

I'm leaning towards the basement with blankets. I went through all my ice trying to cool the wort down, so I'm out for the moment. I have the bucket in cold water in my sink right now and the fermometer is at 74 degrees. I think I'm just going to take it down stairs and check on it in a...