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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Arneba28

    Questions about primary and secondary fermentation

    That time I just realized I was in the cider forum and not beer. Wtf. Nothing of what I said applies anymore lol
  2. Arneba28

    Questions about primary and secondary fermentation

    That time I just realized I was in the cider forum and not beer. Wtf. Nothing of what I said applies anymore lol
  3. Arneba28

    Questions about primary and secondary fermentation

    My only reason for thinking that is because your FG is so low. If you're getting an FG of 1.000 you got something funky going on
  4. Arneba28

    Questions about primary and secondary fermentation

    Your final gravity is dictated by the amount of fermentable sugars in solution, and the tolerance of the yeast. Your final gravity will/should never be 1. There is always something unfermentable that will leave you at say 1.005 or 1.01 for even the lightest beers. Also the sugar does kill off...
  5. Arneba28

    Questions about primary and secondary fermentation

    Secondary fermentation is nothing clearing and aging. Your primary is over when your hydrometer tells you that fermentation is over. Meaning when you have reached your finally gravity. That is when you start secondary.
  6. Arneba28

    Snack stick casing size and kind

    For some reason I'm getting some very different responses on what kind of casing and what mm casing to use. Am I wrong in thinking 15mm or less or will 18-20 shrink that much with drying? Sent from my iPhone using Home Brew
  7. Arneba28

    massive blowoff...

    If you have to setup to do a blow off tube then use that. If you don't then you could also just set the lid on. Don't snap it down. Just let it set there for a few hours till fermentation slows a bit
  8. Arneba28

    HomeBrewTalk 2013 Big Giveaway!

    I'll take it all please
  9. Arneba28

    Kentucky Common

    Bought a kit awhile ago from...I forget who. but it was the grain bill for a Kentucky Common. Basically its an American Brown recipe with a portion soured mash added back in after sparging and main mash are complete. Anyone ever made one before. Or tips on naturally souring a beer?
  10. Arneba28

    Kentucky Common

    Has anyone brewed one. I bought the grain kit for one awhile ago but havent brewed it yet. Looks like basically a soured mash stout recipe but with the grain bill for an american brown.
  11. Arneba28

    Anyone NOT watching the Superbowl?

    Am i the only one thats been watching the amc replay of season 1 of The Walking Dead. I have superbowl squares but really dont care to watch the game. I watched the first quarter then went back to amc
  12. Arneba28

    Obnoxious Football Trash Talk Thread

    just won my numbers on third quarter.
  13. Arneba28

    Iowa

    Thanks people
  14. Arneba28

    What are you drinking now?

    Community Beer Works. Frank..
  15. Arneba28

    What to buy....

    I would get 2 burners and a chiller.
  16. Arneba28

    Storing Wort

    I cant see anytging wrong with it. Basically the same as making homemade soda, not adding any potassium sorbate and just storing that. I think that brewing one day and storing it should be ok, the only problem that I am seeing is that although you will be chilling it after mashing, it still...
  17. Arneba28

    Water temperatures and volumes for rests

    Use an online rest calculator. It can figure out what volume and temp water to add to achieve each step
  18. Arneba28

    Y'know what America needs more of?

    america needs more people sterilized, like everyone on that "honey boo boo" show.
  19. Arneba28

    BIAB and Astringency

    Id say you oversparged, I may be wrong but oversparging can cause that I think. Also, what temp water were you sparging with.
  20. Arneba28

    First try with all grain, made a recipe. thoughts?

    looks good just not very "irish". Way too much grain I think. Cut that 13# back to like 9lbs
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