Search results

I would like to do a full boil on this kit instead of the suggested 2.5 gallons. I contacted NB to see if the had an adjustment to the hop schedule for this process and this is the response I received: "The hop additions shouldn't change at all since the recipe was originally created under...

How much priming sugar has everyone been using at bottling?

I ended up brewing this last Monday and not sure how it will turn out. After my steep I cranked the heat on my stove and ran down in the basement to get my ferm chamber going. I was down there about 90 seconds and came up to a kitchen covered in liquid candy wort. I'm thinking I lost about 1/3...

When steeping the coffee do you steep it in a muslin bag in the wort for 10 minutes then remove and discard, or do you just freely dump the grounds in then steep, and the coffee stays in the primary until secondary?

Im going to brew the breakfast stout kit from Jaspers and wanted to know why the hop schedule changes between the two recipes they offer - the I Eat Danger and the I eat Danger in Kentucky. The only difference in the two is the addition of brown sugar and bourbon and changing the hop...

Deleted double post

Ob - did you use the brown sugar too?

Anyone ever try the Danger in Kentucky recipe? Looks like the only difference is the brown sugar and hop schedule upping the IBU's. Thinking of doing the original but also adding Bourbon. Thoughts?

Figured I'd give an update just in case anyone comes across this in the future. It's been almost 20 weeks in the bottle and still no carbonation so I've decided to do an experiment to try and get them carbed up. I sanitized everything, popped the tops and added measured amounts of corn sugar...

This one came out pretty good. A little over carbed but a nice flavor. The mouth feel is a little thin but overall a solid beer. I've given a few away and everyone has requested more.

There is still no carbonation in the beer. The flavor is great but is absolutely flat. Any ideas on how to tackle this? I was thinking of opening the bottles and adding a priming tab or sugar solution. My only worry is that the yeast won't be viable with the lack of oxygen in the bottles. Any ideas?

Despite having a higher final gravity, I bottled the IPA today. Started at 1.063 and finished at 1.019 only 69% attenuation. Not sure what went wrong. I used Wyeast 1217. I dry hopped 1 ounce for 3 days then added another ounce for 6 days. It tasted pretty good but a little sweet. I'll see how...

Well it's been a little over a month since I last opened one of these and it's coming along nicely. The carbonation has come through and I'm now tasting some caramel and a hint of smokey-ness. The overly sweet taste has diminished a bit too.

Would this be the result of brewer error, or was it just a fluke thing?

I'm not sure if I'm getting the Slick or buttery but it is definitely sweet

I just wrapped a heating blanket around the carboy and will see if it moves any over the next few days.

Its been 13 days since my brew day and my gravity has been stuck at 1.021 for the past week. OG was 1.062 with a target FG of 1.016. My temp dropped a little and is at 61 on the fermometer right now. Think it's stuck, done, or just needs more time?

Well everything calmed down and my ferment is back to 63*. Excited for the end results in a few weeks. Thanks again to all that replied.

Thanks for the reassurance. I guess it's time to be patient.

Thanks for the input Hollis. Timeless - I was thinking about that after I posted. My ambient temp is at 64 with 72 reading on my fermometer. I know the fermentation process raises the temp a few degrees like it has on my previous brews but I've never had one, or read about one raising 8*...