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  1. K

    Barley wine dry out

    Got my self a huge extract barley wine. starting gravity 1.120. After a month took gravity reading 1.048. hoping it will dry out at least one more point. Is this possible after a month? Never seen it go so long but never brewed something so big. Temperature of brew has been kept between 65-70.
  2. K

    Overcarbed

    I seem to keep having issues with stouts and porters, especially of being over carbed, or the co2 not absorbing enough. I start testing at two weeks, had a few explode, and then refrigerated some for two weeks for a total of five weeks, and still, open it and it all comes foaming out. Am I...
  3. K

    Barrel aged beer seems carbonated?

    I have a nice ESB in a new oak barrel. Checked it two days ago, at eight days. Decided to leave it for two more. It now is coming out like it is a cask ale. Almost carbonated and highly pressurized? Infection? (taste is fine)
  4. K

    Aging in my new barrel

    I read that the oak mellows with aging in the bottle. Is this true cause my brew would be almost perfect right now. nice oak slight vanilla, but I dont' want that flavor to mellow when I bottle condition. Any one have any thoughts on this? This is the first attempt with my oak barrel. It...
  5. K

    gravity readings

    Is I get some of the yeast cake into my reading does that effect gravity? Huge yeast cake and keep pulling some in through my siphonless tank.
  6. K

    Spices in Pumpkin ale

    I seem to have an inconsistency with the spicing of my pumpkin ale. I spiced at flame out and adjusted before bottling. Mixed in with priming sugar. Some bottles are great others are ok. i am assuming they did not mix in well. Does anyone have a technique to insure more consistency?
  7. K

    The old argument.

    I want to start up this argument again. I leave my brew in the primary for usually a month. I find it dries out nicely and I guess it cleans up flavors. Brew guides and recipes tend to have secondary or bottle once beer reaches final gravity. After two weeks I am at final gravity, I let sit...
  8. K

    Double Yeast

    What is the effect of having two strains of yeast in a brew? Twice now I have tried to make a starter from washed or bottle harvested yeast of Northwest Ale. Twice now after 12 hours starter showed no life, so needing a starter I would re-pitch starter with Irish Ale yeast harvested from...
  9. K

    charred oak barrel

    Just a a nice oak barrel from my wife. It is charred. Any suggestions on beer and storage and care? Reall interested in doing this up right.
  10. K

    Oak Barrel

    Looking for a good recipe for my new oak barrel? Wondering what styles would any one suggest for some oak aging.
  11. K

    Off gassing

    After a month still pushing up fermentor. Is this off gassing or is an infection possible? Last gravity two weeks ago was 1.005.
  12. K

    looking for thoughts (first bad brew day)

    Recipe for and ESB styled beer. yet yeast washing was not correct, had no life in started after fourteen hours so I added yeast from previous brew, from bottle, Irish Ale in a coffee stout, the rest is in recipe. Love to hear some comments. 5 lbs 5 oz Pale Malt 4 oz Carmamel 20 4 oz...
  13. K

    first bad brew day, saved?

    Recipe for and ESB styled beer. yet yeast washing was not correct, had no life in started after fourteen hours so I added yeast from previous brew, from bottle, Irish Ale in a coffee stout, the rest is in recipe. Love to hear some comments. 5 lbs 5 oz Pale Malt 4 oz Carmamel 20 4 oz...
  14. K

    Coffee additions?

    Last coffee stout dry hopped with 4 oz of espresso. Too much coffee and grounds messed up carbonation. So for a three gallon batch what amount of cold steeped coffee do people suggest?
  15. K

    No head retention

    It was mentioned that I might have head retention problems with this recipe. Which I do. Looking for suggestions. I am guessing remove the protein rest all together? 4 lbs wheat 2 lbs pilsner 2 row Step 20 min 120 degrees 30 min 135 degrees 15 min 145 degree 45 min 155 degrees mash out...
  16. K

    Way dry

    I have a hef that I just bottled that dried out to 1.004 I am worried about infection. Tastes seem fine. Nothing odd with fermentation. Two weeks ago it was at 1.008. Not even much alcohol taste even though it should be coming out around eight percent , OG 1.065. Just bottled. should i...
  17. K

    hef

    How young is too young? With the right gravity drop is 2 weeks primary enough or should I do my usual month. I see recipes with two weeks primary and two weeks bottle. All my other beers I do month and month ( At least in the bottles to get the carbonation nice and absorbed). Any opinions on...
  18. K

    banana bubble gum

    If it smells like banana out of the air lock will it taste like banana? My second hef and I over hopped the last one so missed on a lot of the flavor. So I am curious.
  19. K

    hit me with your best shots

    Looking for feed back 4 lbs wheat 2 lbs pilsner 2 row Step infusion 20 min 120 degrees 30 min 135 degrees 15 min 145 degree 45 min 155 degrees mash out 170 degrees ten minutes. Sparge with 170 degree water. .5 oz Tettnang hops 60 min .25 oz Saaz hops 10 min .25 oz Saaz...
  20. K

    bubbling over

    Just tried porter three months in the bottle, and one week in fridge and it still foamed out after five seconds of opening. this seems to be my new common problem. The beer itself had carbonation, but it didn't last. Am I looking for more time in bottle or what? It is happening to an IPA...
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