Search results

Last night I racked a batch to secondary. The bucket and siphon I carefully washed with bleach water, then rinsed them with 1-Step. Today I changed the lid on my secondary for logistical reasons, and realized that the 1-Step I used last night was actually corn sugar. WELL - glad I...

My last batch had a rather explosive primary that was apparently 95% done after about three days (airlock is not a guarantee, but an idea anyway). It seemed 99.9% done at one week. As of today it's been 13 days. I racked it to secondary today in a sealed plastic bucket. After I was...

If this is the case, what happens from here?

It cooled in about 30 min because I poured it onto ice that I had carefully frozen in a sanitized container, and then topped off with cold water. And yeah, we squeezed the grain to get "every last drop"

I made a batch of the following: 10.58 lb Pale Malt, Maris Otter 0.55 lb Caramel/Crystal Malt 0.44 lb Carafoam 0.33 lb Chocolate Malt I kept adding 160 F water, but the mash temp seemed always to be between 130-140. After an hour, I really flooded it with 160 F water and let sit for...

I did a double infusion mash last night with my wife of a dark English ale. I guess we were a little 'enthusiastic' about squeezing every ounce of juice out of the barley, and it looked a lot like muddy water. Even after boiling, even after adding 1.5 teaspoons moss... It still looked...

I made a 5 gallon batch yesterday that turned out very murky, I suspect because we were too aggressive in straining out of our infusion mash. So rather than using the bottle-recommended 1 teaspoon of Irish moss, I added 1.5 teaspoons. ... not that it seemed to have much of an affect...

After a few 1 quart and 2 quart runs which spoiled in mason jars covered by cheesecloth... Having tried the coffee maker approach... Having attempted to use baker's yeast... I met a new friend recently who is a long time home brewer. He came over tonight and walked me through a double mash...

I did a 21oz mash with 3/4 lb Breiss 6 row pale ale barley (1 hour), a 21oz sparge with approx 1/15 oz cascade hops (10 min), and then a 1 hour boil. I brought the mix back to room temperature by backfilling what had been reduced to 15oz to 42oz by adding water. After priming the yeast...

Hi, I'm a new brewer and I'm quite poor. I'm getting into this hobby quite slowly. Currently I have two quart jars of ale fermenting in mason jars covered with cheesecloth (rubber banded down). It's a simple SMASH that I brewed the other day. It's been 50 hours or so since I added...

I just finished brew number two, this time using pots and a bit of new know-how from this site. Same barley and hops smash. This time I maintained a "mash" temp of 152-160 usually 154. And my "sparge" temp was 170. When I was done, what had started as 42 fluid ounces had become about 15...

Oh no, sir, this was horrible. It tasted nothing like beer. Instead, it tasted like one would imagine bong water to taste.

AAAAAAAAAAAAck it's horrible! one sip, I recoiled, and poured it out. Next batch...

Okay, according to the site I followed it's done fermenting today. I bottled it with about half a teaspoon of sugar. Basically, the whole batch just made one 16 oz bottle of beer, plus some drippings. It doesn't look very appealing. I'll be brewing tonight again with a pot, though, so...

10 gallons... sounds like heaven. I've got this smash downstairs in a cellar, I think it's in the mid fifties down there... I had heard that cool and dark was the way to go, and I can do that :)

So given the ingredients I listed, what kind of brew is this going to be? Some kind of pale lager? It looks pretty freaky. I wouldn't say that it's "fermenting" so much as "brooding"

I can swing $40. If I knew exactly what to get, I would spend that. I would just hate to waste money. Say my wife has access to a pressure cooker, would that do? It's pretty darn big. Hi everyone, I feel pretty welcome here. I'm excited about my new hobby! I'm looking forward to years...

Thanks for the link man, I'll learn up. Yeah, this is real. Everyone has to start somewhere, and I'm starting at the rock bottom. I had this idea... 'Hey there's evidence that cavemen brewed beer. If they could do it with rocks and clay pots, I can do it in my kitchen." Sure enough...

I'll let you guys know how it tastes. So, I wait a week and then bottle it. Do I add a small amount of sugar when I bottle it, for carbonation? And then it needs to sit for another week in the bottle? In the meantime I'm going to read up everything I can from this site and make brew...

I used "Briess 6 Row Pale Malt" and "Cascade Pelletized Hops". Dunno what those will taste like, I just asked the shop to give me whatever is "commonly popular". Eventually I would like to work towards Optimator Spaten. haha, if only I could brew something that good......