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I'm curious for people's opinion on this. I brew 3 gallon batches rather than the standard 5. I know, I know - it would make more sense to just replace what I have with a 5 gallon setup, but... Anyway, given that the Wyeast packs are measured so you can just dump the whole thing into 5...

http://www.howtobrew.com/section1/chapter11-4.html Scroll down just below the pic of the two buckets. The "nomograph" (whatever that is) works by drawing a straight line from the temperature of the beer through the volumes of CO2 you want. If the temp is lower, the line crosses through a...

Hi everyone. I recently had a batch where I tried a lower priming rate, at the suggestion of a book by Dave Miller. I used 1/2 cup corn sugar instead of 3/4. I won't do this again, as there is virtually no carbonation after a month in the bottle. I reluctanly cooled the bottles and...

Thank you both for the response. David42 - what you said was proven true. I took them out of the fridge, and a few hours later, the PET bottles were noticeably firmer. The bottles had two weeks at room temperature before going in the fridge. Do you think leaving them out at room temp for...

Hi everyone. I just sampled a bottle of my second batch of pale ale, and there is barely any carbonation. I thought my first batch had a bit too much carbonation (3/4 cup of corn sugar to 5 gallons), so I primed this one with 1/2 cup boiled in a pint of water. I bottled some of them in 35...

This stuff is brewed on Long Island, and I'm not sure how well distributed it is, but it is absolutely worth a try if you can get it. As a fan of American style IPA's, it's not hard to find a slew of offerings that have the grapefruit/citrus vibe going on, such as Smuttynose IPA or Sierra...

I had an ice cold glass of Warsteiner Pilsner with some hummus and a toasted pita the other night, and it was among the best things I've ever tasted. Warsteiner has never tasted that good to me before. I guess it works in both directions...

Sometimes I'll open a bottle of a beer that I consider a proven favorite, and it doesn't do it for me at all. Though it could be nothing more than getting a bad bottle, I think there's more to it. I think my mood/frame of mind has a profound effect on the taste of the beer, or my perception of...

You know, I've been one of the faithful who swears by this stuff, and I had it recently for the first time in a few months, and it didn't strike me as being as good as I remembered it. I hear you on the tea flavor. I remember it as being much better. I wonder if they've changed something...

It's important to note that it's not linear if the batch size increases with the boil volume remaining constant. Hop utilization is affected by the higher gravity of a smaller proportion of the wort being boiled. I mention this because I recently scaled up a 2.5 gallon recipe to 3 gallons...

Hi all. Here's an update. I transferred to secondary on Monday, and the gravity ended out at 1.018, which I can live with. I dry hopped with some whole leaf Columbus hops, and it smells damn good!

Yes, I did aerate it. I stirred and splashed it around with a slotted spoon for 1-2 minutes. Also, the wort was poured out through a strainer, and I topped it off with bottled water, which I heard has plenty of oxygen in it (though I don't know if this is actually true.) Can they yeast...

UPDATE: The bubbling had stopped completely when I got home from work today. I took a gravity reading for the heck of it, and it is 1.022 from an OG of 1.050. I was hoping for 1.015. It's only been two days, and I suppose I could get a few more gravity points by the time I transfer to...

Perhaps I'm in the clear. I don't believe the temp rose above 78, and once I saw them up that high, I moved the fermenter to a cooler spot. I assumed the fast fermentation was as a result of the higher temperature.

My original point is that I never saw it bubble more than once every 8-10 seconds or so, though it's entirely possible it went nuts while I slept. I hope this is not the case, as my main goal for this batch was to avoid fusel alcohols...

My first batch did much the same (this is my second). Unfortunately it ended up tasting rather like a clove cigarette. I left this batch in a warm spot overnight just to get it going, figuring I'd move it to a cooler spot the next day. I may have missed the boat. I'll have to take a...

I brewed a three gallon batch of Pale Ale on Saturday. I pitched 7 grams of Safale US56 that had been rehydrated in 95 degree water. Unfortunately, I overcooled the wort, and pitched at around 60 degrees. I know this is not ideal. Overnight the temp rose to about 76 degrees. The next day...

Do you think it matters if there is a spigot? I have a bucket that acts as my primary/bottling bucket, and I was considering trying a water bath for my next batch. It seems to me, that if the level of the water bath is below the level of the wort in the fermenter, that physics would dictate...

I wish I had room for a second fridge... Does anyone know when to add the ice water when using this method to control ferm temp? I'd hate to prevent the yeast from getting a good strong start.

Sorry... my fault. I did a search on "phenolic" and responded without looking at the date. I guess that makes me a "noob," or whatever the fancy computer folk say. :cross: I'll check the date next time...