Search results

So what is it about a Hefeweizen that causes such activity or is it entirely yeast related? Any suggestions for how long I should keep this thing in primary for? I’ve already started to see activity slow on the airlock.

I agree a perfect storm of sorts for rapid fermentation, but the kicker is that one day later and it’s still going strong. More blow off this morning too (lucky I had a blow off tube setup this time). Is it possible something else is atypical with this fermentation given that it was a sour...

Hi All, So I brewed a Belgian Triple the other day and used additional sparge water to create a secondary lower gravity beer. This lower gravity beer was then sour kettled with Lacto for 2 Days (took a while to get any activity). In the boil I added 1.5lbs of dark candi sugar and 1/2 lb of...

The Yahoos are a great group, I've been to a few meetings with them. They tend to meet around the New Haven area or even further south and as I'm close to Hartford it's a bit far for me. Hoping to find another group closer to Hartford.

Hi All, I'm in the Newington area and am interested in joining a local brewers club. Anyone know of an active group in my area. I'm an all grain brewer with about 5 years of experience, but I haven't brewed much recently.

Fair about the orchard, but they don't usually sell it this way. Just to a few local home brewers, from what they have said they just use the natural yeast too, but no one mentioned if they do any post fermentation sterilization or anything. Going to plan on putting it in the keg tonight...

Is it safe to say that if it tastes alright it will be safe to drink?

Not sur how it tastes right now, but it was pretty good when I transferred to secondary. A lot of brewers in my area use this cider with the natural wild yeast and say its great. It's just my first time trying and wanted to make sure I wasn't putting any tasters at risk.

So I just finished fermenting my first batch of cider. The juice came from a local farm and is unpasteurized. I added no yeast and instead allowed the wild yeast to do the work. It's in secondary now, but and I did check it after primary the OG was 1.061 and at transfer to secondary it was...

Got it this is helpful info. The only thing I'm confused about is that at 165 am I not still converting starches to sugars? Can someone explain exactly what the mash out process accomplishes- I think I need a refresher.

I use decoction mashing, so yes it probably did take me about 25 mins to raise the temp. The beer was a little too sweet, but honestly amazing. I am not looking to change it dramatically.

I completely hear you, but the thing is unless I just didn't follow the recipe I had in beer smith I did brew this beer using this schedule and it turned out wonderful.

So I brewed a beer a belgian quad about a year ago after reading brew like a monk. The beer turned out great although it was a bit too sweet, I'm going for a little drier finish this time. Anyway I look up my old recipe and can't make any sense of my mash schedule It's about 15lbs of grain...

I think the gap on this mill has slipped. I can't find instructions anywhere on how to adjust the gap. Anyone have instructions or can anyone provide a good written walkthrough. I just don't know what screws to adjust.

Alright so I had a random question pop into my head and I can't find the answer anywhere. When you drink an aged beer and it says something like 2011 barrel aged stout. What is 2011? Is it the year it was brewed or the year it finished aging and was ready to be sold? I assume that it is...

I try and use beer smith to properly calculate the amount of sparge water I need, but frankly I don't think I have set it up correctly. I need to change my mashing style to represent what we are talking about. What does beer smith call this? Is it a single infusion no mash out with fly...

I do try to fly sparge, but I tend to sparge faster than most do. I don't know why but I always just find it doesn't take me that long to sparge. Maybe I should just close up my ball valve a bit more, but I tend to finish my fly sparge in about 15-20 mins. I guess I will just get rid of the...

So you are saying I can just completely skip mash out?

So I only have a 7 gallon kettle and that's about as much as my electric stove can handle so I need a better understanding of mash out and the proper grain to water ratio to make sure I don't end up with too much water. I really only boil off about .3-.5 gallons for a 60 minute boil so my case...

Well I don't know what happened (actually I think I do). I just brewed this beer and came in way low on my OG at only 1.054. I had much less boil off then I had setup in my beersmith so I ended up with way too much pre boil and didn't even boil off what I thought I would. So what would you...