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I won't be brewing that day, but I have a tripel that needs to get bottled. Which will be interesting since it will be my first bottling experience. (Have always kegged)

So a couple of things that I'm seeing. First, you will probably want to let primary go longer next time (this is off of an assumption that you racked probably a week after pitching, which i could be wrong about). You will want to give the yeast more time to so their thing. I recommend 3...

Not quite what you are asking for, but when it comes to ibus both that and the og should be taken into consideration. So if you had a higher og you can get a higher ibu level and still not have a hoppy beer. This chart that was posted previously explains it pretty well...

Same. I always use vodka I'm my airlocks. It seems like it always gets into my beer, so I'd rather have that than "sanitized" water or start san (the latter of which probably wouldn't be an issue in the small amounts but I still prefer the vodka method).

Just shared this post with my wife, and she said there are three options. #1 There is a lottery for the dead person's stuff #2 Everyone must bequeath their stuff to someone else on HBT hang on she has to kill some guys in skyrim... she'll let me know the third one soon.. #3 Auctioning...

I don't have kids just a job and wife and I still could not get more than 20 brews In a year. And that would be going as often as I can and not worrying about consumption.

I've put nutmeg and sometimes all-spice in curry or stir fry all the time. I enjoy the dimensions they add to the dish.

So far so good. I've had it in primary for a month, secondary for a month, and planning to keg and let it age for even longer. At transfer it was VERY strong (~10%), so I added a half gallon of water to dilute a bit. Ended fairly dry (1.008). OG I don't remember right now. Hops were not very...

That sounds a lot like one of my first stouts (which was VERY tasty). Ultimately I have kept the same type of recipe and have gotten a 38 and a 35 for each time I entered it and medal-ed once in competition. I used a 6lb jug of LME, 1.5lbs of honey, .75# chocolate malt, .25# pale chocolate malt...

So I humbly disagree with some of the previous posters. The op said LME not DME which brings it to 1.079 by my calculations. Which isn't too bad. A yeast starter is a REALLY good option. Hops look good. I would replace the dark LME with golden LME. And cut two of the three dark gains in...

My last brew ended with a hornet in the wort. I didn't notice it until it was almost to pitching temp. The beer turned out great so there weren't any issues with fermentation. (Hornet must have been sterilized with the boil.) They were annoying to deal with but I'm thinking that the wire mesh...

I had a beer do this to me. One possibility is that you took it off of the year to soon and it didn't give the yeast a chance to clean up after themselves. For me it was autolysys due to high alcohol and long time on the yeast. I was able to fix it by pitching some champagne yeast. It will...

I would do a big RIS. Steep 1#chocolate malt, .5#black patent, .75#crystal 60 or 80. With some good strong hops. Let sit for a year and it will be ready for the holidays 2014.

Ugh.... I'm having some troubles. It's still at 1.035 5 days later. I added 1.5t yeast energizer, and another packet of yeast. This was almost three days ago and it hasn't budged... I've heated it up to 70 deg. And I'm out of ideas of how to make the gravity drop.... Any suggestions?

Unfortunately this is not completely correct. It will slow but not stop fermentation. The best route from what I've read is to use both cam tabs and the potassium sorbate. Or less accurately, you could cold crash, rack to secondary sit for a month, cold crash and rack to keg for a year...

Good to know. It seems to be chugging away but I'm considering adding some yeast energizer. I didn't add that initially.

Glad to hear! I just tested mine now (sg) and it is at 1.035. Still has a ways to go but I can see it still fermenting. Hopefully this weekend I will see how it tastes and that it will be done fermenting. Odd question but do the ferm temps have an effect on making wine? Mine is at 68 now.

Now I've finished the boil, and it is currently cooling. Plan is to add the following: 96oz light corn syrup 3t tartaric acid 9oz raisins 3t yeast nutrient 3t liquid tannin 1/2t pectic enzyme Let sit for an hour then pitch the red star champagne yeast. Then we'll see how it goes! I'll let...

So between finishing my PhD and starting a new job, you can imagine that I've been busy. But with my wide hanging out with her sister and me at home, I've had time to put this together finally! Since the smallest vessel I have is a 3 glass carboy, I'm doing 3 gallons of this stuff. Here's...