Search results

I’m currently fermenting a Weihenstephaner Helles clone recipe that calls for the following ferment/condition/lager schedule: Ferment at 50F to FG Transfer to secondary (for me, a keg) and condition at 45F for 10 days Lager at 32F for 30 days Carbonate I don’t have the ability to do the true...

I have a Spike Flex+ and use a spunding valve for the last few points of gravity to get a head start on carbonating. I cold crash in the Flex+ when it's already at ~12 psi and want to fine with gelatin for my current batch. What's the best way to do this? In another recent batch I didn't cold...

My first brew day with a grain mill revealed that my cordless drill is not up to the task of running the mill. Will any corded drill be fine? I'm having a hard time finding good torque specs for drills and am inclined to just get the cheapest one I can find at Lowe's.

I finally got myself a mill so I won't have to be subject to the inconsistent crushes from online sellers and my LHBS. Is there an easy way to figure out the right settings for my crush without mashing a full batch and hoping for the best? I don't want to just go by looks as I don't think I've...

While I wait for some HB batches to mature, I've been drinking a lot of German lagers. I've had a few in the past but I'm definitely not as familiar with them as with English and American styles. One thing I've noticed is they all have a distinct flavor that makes me say, "ah, that's a German...

Almost all my beers seem to need extra time to get rid of all the diacetyl, even a recent ale with Notty was a diacetyl bomb for the last few days in the fermenter. I currently have 3.5 gals of Oktoberfest on day 12 since pitching 2 packs of S-189. I intentionally overpitched since it's a lager...

My next batch is a Belgian Wit I’ve made a few times before. My LHBS was out of WB-06 which is my usual yeast for this recipe so I got some Wyeast 3836. I want to keep the banana flavors down and accentuate the clove and spicy phenols. Does anyone have any advice for doing that with 3836...

I'm curious what the methods are for taking a Post-mash and/or Pre-boil gravity reading? I fly sparge so the runnings at the top of the kettle are lower gravity than the first runnings at the bottom. I usually stir it all up as it's heating and then pull a sample but I'm wondering if there's...

After struggling with bottle conditioning for several batches and having an absolute failure trying to bottle under pressure last time, today I finally packaged a batch with minimal issues. 3 gallons into the keg via closed pressure transfer and another ~2 gallons into bottles with the BMBF...

I just felt like sharing how excited I am to have stumbled upon the JAOM recipe here. My wife loves Ethiopian food and when I mentioned that there was an easy mead I could make she insisted I try it. One hour, a trip to the market, and some sanitizing of my old Mr Beer LBK and I’ve got mead in...

I've been tinkering with this historical recipe I found (PETER WALKER & SONS : 7 d BITTER 1926). I love english bitters and it sounded like fun to use a historical recipe as my starting point. My first couple tries were an extract and a partial mash and I thought they were tasty. My next...

Edit: nevermind. I clearly missed the part where you have to have some pressure in the bottle. Here’s to 5 gallons of flat Best Bitter! I recently bottled my sixth batch, a partial mash Best Bitter, my first 5gal batch, and it didn't go great. I'm not surprised I had issues given it was my...

I'm in the process of converting all my barbed connections to cam locks (MLT/HLT/kettle). This may be a stupid question, but if I put the male ends in the vessels do I need a hose clamp to attach the female cam lock to my hose? Or does the female connector grip the hose sufficiently by itself...

I did my first partial mash a couple weeks ago and it was a blast. So I went and got myself cooler HLT/MLT setup to try my first all grain recipe. I wanted to start with something simple so I figured I'd make a basic APA with Nugget for bittering and Cascade for flavor. I'm including the lactic...

I hate carbing in bottles. I don't mind bottling but whether it's priming sugar, drops, bottling bucket, whatever I just don't ever feel like I get the results I'm looking for. I'd love to move to kegging but right now I don't have the space or budget for the temp control I'd need in order to...

I have several extract brews under my belt (pilsner in the fermenter, a wit and an IPA carbing in the bottle right now) and am trying to understand how partial mashing would affect my ingredients & techniques. For my next beer, I want to make the following English-style bitter. It's a bit of a...