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You could try not cleaning your tap lines, like I did. Worked for me.

Twice, with very fresh yeast (packaged by Wyeast within 2-3 weeks prior to brew day), I inoculated a starter around 1pm, and pitched into high gravity (1.090) wort at 9 or 10 pm. Both times there was a lot of activity in the starter (krausen). Both batches got off to fast, wild fermentation...

Where does the 100/200 gallons per year limit come from? I suppose one could always drink the evidence....

Well, I just noticed that I also have 3.3# of Bavarian Wheat LME too. Please, help me concoct something out of this. An octoberfest ale maybe?

Thanks BrewRI (that was quick!). I should have noted the need for a quick turnaround. I am planning to keg & force carb, so that should help. I usually let my beers age for a while, but necessity (i.e. out of beer) has "forced" me to turn a batch or two around this quickly, and they have been...

Hello all, I am expecting a housefull for Thanksgiving, and all I have on hand is a bunch of big beers that will make the old people's eyes bug out. I would like to make a good session beer for the crowd out of the ingredients I already have on hand, to wit: 4# Belgian 2-row (my bag sez...

Thanks. What I'm wondering is whether I should just pitch the whole packet, half a packet and discard the rest, or half packet and hold on to the rest for the next batch.

So, if I want to turn my garage sale Mr. Beer fermenter into a Mr. Apfelvein, should I pitch a whole package of yeast, or half? If I pitch half the yeast, can I save the rest? (And please, do not call me a cheap bastard because I'm not a bastard.)

I've got 5 gallons bubbling away as I type. 14,265. Woot woot. :fro:

Got it. Doesn't this change though if the ice water is filtered? My ice dispenser uses filtered water, unlike my tap (which contains chloramine -- I am thinking about changing this).

Okay, I get that ice from the factory is an unknown. What I am still wondering is why is it that I may safely pour water from my tap into the fermenter, but I should not use ice from my own tap. The same tap that I would use to top off the fermenter. I do full boils. BUT, for a 5.25 gal...

I've been reading through some of the threads on wort cooling. It seems that a lot of people are opposed to adding ice to the wort (a la Alton Brown) because of risk of infection. Yet topping off with water is extremely common. So why not top off with ice to get the temps down more quickly...

In my experience, the grapefruit will eventually mellow into citrus over the next 3-4 weeks. Some love the grapefruit, I do not. I do, however, relish the citrus, if you know what I mean.

So, at this point I've decided upon the following: 1) add 1 oz crystal (dryhop) to balance/counteract/just go with the bombastic grapefruit. Its already had a week in primary, a week in secondary (unhopped) plus another week w/ 1 oz amarillo. I would add a fourth week w/ the additional 1 oz...

Thanks to all who responded. Sounds like a little more aging is in order for my bitter grapefruit bomb, so that's what I'm going to do.

.50 Columbus 60 mins .50 Columbus 20 mins .75 Amarillo/Crystal/Simcoe 10 mins .75 Amarillo/Crystal/Simcoe 5 mins 1.0 Amarillo dry hop 7# of LME; OG = 1.068 FG = 1.013 The projected IBU's were around 32 (using a 4 gallon pot) but when going to a full boil this # went to 47. The...

Wow that was fast...and I love that time can cure a lot of problems. I bittered with Columbus, then aroma hopped with a mishmash of Centennial, Simcoe, Crystal, & Amarillo, mostly odds lots from prior batches.

A fine mess I've gotten myself into. In brewing my first full boil, I failed to account for the increased hops utilization and now have a bitter beer. It is currently dry hopping (1 oz Amarillo) in secondary. I recall reading somewhere, possibly on these very boards, that a pound or so of...

I would be interested in seeing what you've come up with. TIA