Search results

Awesome info, so if I get that right, are you saying when you pour the honey in the bottling bucket that you are pouring it all around the sides of the bucket and then racking it in there?

Hello all, I'm a newbie here but I think i'm better served asking the all grain experts rather than the beginner forum. thus far I've had good success with my few brews. Each time learning something and improving. On the last one, my goal was to improve efficiency and I did it in two ways...

i've seen many people on here post that they dry hop for 2 weeks with zero issues. I wouldn't be worried in the slightest

Thats what i was thinking which is why the first time around I boiled water, added the honey while it was hot and mixed it up, and then mixed the two together and let them cool. I was worried about doing something to the yeast if I added it when it was too hot but I suppose since i'm adding a...

I have recipes for a couple of saisons that add jalapenos in the boil and the difference in spicyness they say is attributed to the amount of sugar that is in the mix. if i had it in front of me I'd elaborate. This probably isn't much help because it sounds like your beer is already in the...

So i would have put this in the bottling and kegging section but it seems like that section should be just called Kegging! I'm a newb with 4 batches under my belt, all recipes from the Brooklyn BrewShop book and they are big on using all natural elements so all the recipes pretty much call for...

true but the problem is if you smack at the start of the brew day it's a good 3-4 hours at least before you are ready for it (hour to mash, 45 minutes to get to a boil, boil for an hour, etc) So if he starts his whole process and then 4 hours goes by and it hasn't swollen, he is screwed. I...

one thing not discussed is that there are certain types of beer that SHOULD be fermented at warmer temps. Look into that and start making those until you are better able to control temps.

mine isn't but it's because i didn't use a paint can to mold it around I used something much narrower. But if i go up to doing larger batches I'll be all set with this. my 50footer cools in about 10 minutes flat. fortunately my tap water is about 45-50 degrees here in nyc in the winter.

any recommendations for a newb who just dryhopped and didn't put them in a bag? I just peeked in my primary and man it's a green slimy mess on top!

its nice starting from 120 degrees but most likely you only need to go up to 160-170 degrees. I'm more interested in how fast i can get up to a full boil after I"m done sparging though i guess the temp of my wort after the sparge would be above 120. I'd love it if i could go from sparge to...

how long does it take you guys to get up to a boil using propane burners? I'm in a small apartment with a small stove and i put my pot in bewteen 2 burners but it doesn't really let either flame fully hit the pot and it takes close to an hour to get the boil started.

star san works like a nutrient for yeast at diluted levels we use it at

i heat up an 1/2 to gallon of strike water and throw it in there and swish it around a bit then dump it out. I don't simply heat to higher temp because i add water and grains a bit at a time, I don't just dump grain in on top of the water. I'm no pro but I get the sense that some people take...

I live in NYC, one of the most expensive cities in the country (as is Chi-town i'm sure) and their 10 gallon cooler cost me $41 + tax just last month. I definately saw lots of rectangular coolers online in places for a lot less money but being in NYC an relying on public transit most of the...

for the record i'm often on this site from my tablet or phone app and search is pretty much non functioning

im confused on your priming sugar issue. my first kit was their chocolate maple porter and it came out great so i bought their book and they spell out how much to use for bottling. the way i see it, your still learning the ropes like many of us. your only talking about 5 beers so go ahead and...

Won't be a problem. They will settle to the bottom.

i have this plastic aeration tip that makes the wort fan out. you attach the tip to the end of your tubing open the ball valve and let it go. i also do this over a strainer/colander so I can strain out hops and stuff at the same time. works great, wort is always very foamy when I'm done

i think it's not a bad idea but the spigot is just a little bit high so your probably getting the krausen as someone mentioned. if it were a bit lower probably a non issue. or you could just go with a thief as others mentioned