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A little hard to tell at this point, but it could be the beginnings of a pediococcus infection. At this point let it alone and if it gets bigger and starts to smell a bit, then you'll know. If it doesn't, even better! Even if it does turn out to be infected, just rack it over and leave the...

Should have posted this when I made a go at this over the summer, but here's what I did: 11lb Marris Otter 1.5lb 20L Crystal 1lb 40L Crystal .5lb 80L Crystal 1oz Saaz 30min .75oz Fuggle 10min 3oz fresh sliced ginger 30min 1oz fresh sliced...

Replying!

Sorry for the resurrection of a thread over a year old, but I just had this beer today and would like to give making something similar a shot. I've already used ginger in beers before, but the predominant flavor was ginger and I find it to be more subdued in the Hitachino. Also, I found some...

My OG was 1.060 and my FG was 1.013. Within the range of the BJCP guidelines, but I was expecting an FG of 1.016 or so.

Just wondering if anybody else has had an attenuation of 79% with Wyeast 1968 London ESB? Wyeast states a value of 67%-71% and is notorious for being a low attenuator. I mashed at 154˚F and it fell to 153˚ over the course of the 50 minute mash, so I suppose that could be a...

My LHBS is also a bottle shop that has just got the go ahead from the city to sell growlers to go. Essentially for those of you who are new to this idea is that you go in, bring your "Insert store name here" growler and have it filled or exchanged for something new off of the taps set up in the...

Bump. I'm curious about this too.

Thanks for the replies! I'm having SWMBO pull the small starter out to let it get to room temp, hopefully get it going faster. I'll then make the big starter tonight when I get home and let it go at room temp until Saturday.

So I want to brew a Maibock this Sunday, my first attempt at a lager. I made a 1L starter on Tuesday night (2/22) and have been letting it do it's thing for the past 36ish hours @ 55 degrees. It's still going strong, but looks to be coming out of the high krausen right now. I now know that I...

Thanks for all the replies! I've checked my glass thermo and it reads 32 dead on in ice water, so I have reason to trust that one, and thats the one that was reading 154. I have noticed that even at 40 minutes my iodine tests come back with full conversion, and I've always mashed for an...

So I've been brewing all-grain now for about 6 months and I always hit my OG almost dead on. My problem is that all of my FGs are very low, like below 1.010 low. For example I brewed an amber ale 2 weeks ago and my OG was 1.059 when I was looking to get 1.060. (The OG has been temp corrected)...

Just a suggestion, and this may pertain only to me, but I would try to leave out the black patent all together. I know you said you want roasty/toasty but I find that black patent gives a smokey sometimes acrid flavor to the beer. I'm expecting that in a stout, not in a porter. When I make a...

This is exactly what I have on my keezer. Got mine on eBay for the same price and it looks nice. The faucets will stick if you don't use them often, so keep that in mind. I'm just going to upgrade to Perlicks when I get some extra cash in hand.

Are you talking a beer spiced with ginger, or a full on made from ginger beer? If you just want to do a beer spiced with ginger, I made a ginger wheat beer earlier this year that has a good ginger kick to it. I can give you the following advice: Cut back on the hops. I only had 2oz of...

So ever since I started brewing I've wanted to do a Maibock. Now that I have the equipment and it's getting colder, I can lager in my fermentation fridge while leaving my ales at room temp in my house. I'm basing this recipe off of Abita Brewing's Andygator. This is what I've come up with so...

I have a 5 cu ft. freezer and I built a 10" tall collar on mine (ripped sheets of plywood to 10" tall). The keezer is a bit tall, but it's not terrible. I fit (3) ball lock cornies and a 5lb CO2 tank with a dual body regulator no problem. It is a bit of a hassle to get the full kegs in (I'm...

So I want to brew more often now that I have a keg set up and football tailgates are in full swing. The problem is that I only have one 6.5 gallon primary bucket, and my fermentation fridge only fits this bucket in it with little room for anything else. So, I need to make room in the fridge...

Structural engineer....huge nerd.

The post is clean as I just got it from kegconnection. Not sticky or dirty at all. The poppet moves easily as well, thanks for the suggestion though,