Search results

Although you have a lower OG batch (NB website says 1.045 OG), using 2 packets of yeast, or a starter, isn't uncommon. With it kicking off that fast, I am curious what temperature the wort was when you pitched the yeast? Since both are an English-style yeast, the flavor differences imparted...

Several factors can influence clarity. I've found using Irish moss during the boil and an extended primary (3 weeks) results in a crystal clear beer, whether it be in the keg or the bottle. Give it time in the fermenter, and during conditioning, and you will probably see similar results. Good...

The grain absorbs approximately .1 gallon per pound of grain.

About a year ago I made an amber ale, and ended up putting a couple pounds of apples into secondary after I sliced them up and roasted them in the oven. After letting them sit for about a week I bottled it. It had a great flavor, akin to apple pie. I wouldn't worry about the additional sugars...

So it looks like I fibbed a little bit (had to blow the digital dust off of my brew log). I had a couple of batches that were 15.5 pounds of grain that I mashed in a 10-gallon pot for BIAB. The porter I brewed had an OG of 1.060. I found I could usually start with about 8-8.5 gallons of...

I used a 10-gallon pot for no-sparge BIAB for about 9 months. I think the most amount of grain I was able to mash was about 18 pounds for a 5-gallon batch. You'll be limited on the OG you can squeak out, but you'll still be able to make great beer!

Just for clarification, a lager is typically fermented at low[er] temperatures (50°-ish depending on the yeast strain), possibly given a directly rest ( depending on the yeast strain, pitching rates, etc.), then dropped down to near freezing conditions for the lagering phase. Once the lagering...

They are relatively fragile - pick up 2!

75°C is 167°F - if that's the case, your bottle conditioning should take about 4 days, and your 1 year old has bigger issues than climbing on your boxes! Looks like it's a relatively small beer ABV-wise - give it a week, try one, then try one in another week. Sample as you go, you'll learn a...

I fixed the he's to she's on your behalf to help reduce the chances of your account being blocked. :)

Awesome, sounds like you're making steady progress! I had to spend some time adjusting my stirplate too, and now it runs like a champ. My second lager was an Oktoberfest. Just pulled it out of the fermentation freezer for a week of a diacetyl rest before lagering. Definitely keep us posted!

And.......updates? Have you brewed your first lager yet? What was it? How did it turn out? Inquiring minds want to know!!!!!!

The OP is doing BIAB, which is commonly no sparge. I've never done an overnight mash, but when I was doing BIAB, I was starting with 8-8.5 pounds of water at the start of the mash. What benefits does an overnight mash accomplish over a 1-hour mash?

Yes, that's why it's important to try to add your priming sugar based on weight and not volume. That helps to ensure you are carbing to style, without over carbonating or risking bottle bombs.

Personally I say wait. At 64° mine had slow yet steady fermentation. Don't pay attention to the airlock activity, watch the krausen and watch what the beer is doing. In a week mine went from 1.065 to about 1.025, which was when I pulled it from the fermentation chamber. If you're not sure, take...

You usually want the yeast to still be active, maybe about 80% of your expected FG. Monitor it, and right about the time the krausen starts to fall is usually a good visual indicator. Try to keep it in the upper 60s, and somewhere where you won't get extreme temperature fluctuations.

I've used this strain twice in the last couple months. For my most recent Irish red I fermented it at 64° for a week, and then pulled it out of the freezer and put it at room temperature for two more weeks. Just kegged it today, flavors and aromas were spot on for what I was looking for, and it...

The saison I brewed last fall stalled out around 1.030. I ended up pitching some 05 onto it, which brought it down around 1.014. It can't hurt to try another pith and see what happens. Good luck!

Initial fermentation can be quite vigorous, especially when exposed to warmer temperatures. There won't be anything you can do now other than wait it out. I would recommend doing an extended primary to try to let the beer clean itself up, however there's no guarantee. What size of fermenter are...

Wide open I can cool my wort down to 54°, even in the summer. One of the benefits of living in Alaska!