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

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  1. trekie86

    Temps out of control

    So everything was going fine...famous last words. I have a 5 gallon batch of Northern Brewer's Brickwarmer Red beer at the end of 2 weeks of fermentation. When I first put it into the fermentor and stuck it in the basement, the temps were getting too cold, in the 40s, this ain't no lager. So I...
  2. trekie86

    Brewing at high altitude

    I live just outside Colorado Springs, Colorado and my house is at 7000 feet. Things behave differently at altitude, most notably is baking and boiling. When you all are doing your boil, are you looking for activity or temperature? I start to "boil" around 200° F. Is that high enough or am I...
  3. trekie86

    0 minute hop addition?

    So my next batch calls for a 0 minute hop addition. Do I add the hops at the end of the boil, shut it off, and then proceed to cool it? I wasn't sure if I had to do something special. Since they are for aroma, I strain them out before fermenting? I would assume leaving it in the fermenter would...
  4. trekie86

    Pitch more yeast?

    I started my first batch last week, 9/28, and got the beer into the fermenting bucket and put on the sterilized lid and the bubbler. I'd say less than 12 hours later, I was bubbling like crazy. I'd say it only did that for 36 to 48 hours and then doesn't seem to have bubbled since. Do I need...
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