Search results

OK, Point taken. How long does your oven stay warm or hold temp? Does your oven have a warming setting that will hold @ 150F? My oven has a low setting of170F. I can pre heat to 170 while adding 170F water to my mini mash grains. Turn off the oven, put my dutch oven with minimash grain...

I don't think the house temps will hurt your bottled beer. I cleaned out my car after a trip and promptly forgot about a sixer of BigFoot and a sixer of myhoney wheat. I found them in the garage 3 months later. Neither beer was affected. I think it takesa lot of extreme temps and sunlight to...

A 48 qt Ice Cube or a 5 gal round Rubbermade is <$22.00 at the same store. :) Going AG isn't really all that much $$. :mug:

I would add - rinse the bottles after serving, while the beer is still fresh. :mug:

I have, ah ahm, 2 aluminum whatchamicallits. You know, for - ah - boiling - um -something. Ah, wort were we talking about?? J/K.. AL is fine.. Boil a full pot of water the first time to season it. Don't scrub!! :mug:

Mine gets all shiney when I put it in the boiling wort for the last 20 min. :mug:

When you say the hop flavor did not change much, are you saying hop flavor as in aroma (flavor) or bitterness (bite)? Just trying to make sure I understand. IMO; the bitternes would be much lower with 30 min less boil time - 15 min boil vs 45min, and the additional bitterness will...

Why??? IMHO; a good Impy Stout should be served with a fork, standing upright in the glass!! Sounds like an outstanding brew!! Congrats!! :mug:

The beer looks great!! Other than picture time, do you keep it in the dark??

You need some wort in the boil to extract the hops. I don't remember the full relationship, but 1# is enough.

Wet cardboard or a weird flavor (maybe slightly metallic) on the back of my tongue. As budbo said, all but 1# last 20 min of boil. Switch to DME; LME can have off flavors if not fresh. Boil uncovered. Boil the largest volume of wort that you can. Mini/partial mash with specialty grains for...

Is there a date on the malt?? I'm assuming LME, anything over 6 months old will probably give you some flavors that you don't want.. The fuzzy stuff on top would kill it for me. If the hops have not been properly stored, same deal. BUT,, ITS FREE!! Try brewing something, after you remove...

I don't know about "tinned" kits, but my extract/partial mash brews smell like a bakery untill I add the hops. Once in the fermenter, at 65 - 68F, hardly any smell at all. The brews with an .oz or two of hops smell great out of the airlock!! :) :) The worst smell from a brewery, IMO, is...

OK, I give up.. '42 Studebaker?? :drunk:

At this point, IMHO, the yeast is very suspect. I would buy a pack of Nottingham Dry yeast and sprinkle it on top of your beer. Close and seal the lid. It should show good activity within 12 hours or so. Agian, IMHO, ferment at 68F or so. Nottingham will do a good job at that temp. :mug:

The second yeast will eat the dead yeast. Even if both yeasts survive, it will be like a large starter, quicker fermentation. No difference in taste.. The yeast rehydrated in warm water would die in hot wort. If the temp was over 90F after adding yeast, it is probably toast. (This is the...

I, for one, really enjoyed my "Blown Tire" Extra Pale Ale !!! :mug:

IMHO, you have added food for the yeast that you have to run, not walk, out and buy. The yeast should be added below 80F. (Maybe 90) A pack of good dry yeast isn't too pricey. :mug:

I have only run into this problem when the alcohol content was above the yeast's tolerance. (Made some expensive, sweet pond scum water!!) I pitch a bigger beer on to a yeastcake, up to the alcohol tolerance of the yeast. :mug:

IMO, best way is to check the gravity. Three days at the same gravity and its done! You may want to swirl the carboy and try to rouse the yeast. Your beer probably fermented fast due to the hi temps in the fermentor, and that may give you some different flavors than what you expect. The...