Search results

Thanks for all your insight. Would the Northern Brewer Fermenter's Favorite Fizz Drops do well for the 1 gallon batch? I just worry since they're solid tablet drops that you can't really control the carbonation level....

I brewed a relatively basic Saison about 2 weeks ago fermented with 3711. In about another week, I'm going to bottle either 3 or 4 gallons of it, leaving 1 or 2 gallons to play around with. I'm very interested in adding bottle dregs to a 1 gallon batch. Since I've never done this, does anyone...

Drawing from a lot of recipe reads on here, I'm trying to work up a simple Berliner Weisse recipe, and I please ask for advice on it and the process: OG: 1.031 FG (Target): 1.010 IBU: 3.7 Batch size: 5 gallon 3.8# Muntons Wheat DME 0.5 oz German Hallertau 4% AA 1. Heat 3 gallons to 170F, add...

Here's a recipe I'd like to brew which was posted over at Northern Brewer: 5 Gallon Batch Size 60% expected efficiency (yeah, my mash tun set up is ghetto) Target OG: 1.073 Target FG: 1.018 Single Infusion Mash @ 158 degrees 13.5 lbs. American 2-Row 79.41% 1.0 lbs. English Chocolate...

I've searched and have nothing to show for it. Has anyone ever seen or put a clone recipe together for Kern River Citra DIPA? I had a bottle this weekend and would love to replicate it with an extract recipe. I know it features both Citra and Amarillo I believe. I'm not sure how much or where to...

Thanks for the response. These were along the lines I was thinking. Cheers!

Hello - I am going to do a Belgian White and I'd like some guidance on doing the late extract addition to help lighten the color. Here's some info: 3 gallon boil 7# Wheat Extract (liquid) .5 oz cascade for 30 minutes .5 oz corriander, .5 oz bitter orange peel, .25 oz sweet orange peel for last...

The only place I could find it was for $25 a bottle. All others were sold out...

Wow, that's pretty ridiculous. :confused:

No, not really. However it will, in my opinion, help lessen the sediment getting into your bottles.

Thanks for the response! So I actually add the bourbon in with the beer as well? I was under the assumption it was just the beans you add to the beer, not the actual bourbon. I guess I was mistaken!

I use a secondary. And sanitize it after I bottle as I normally don't have another to rack onto it yet. YMMV

I'm planning out my next beer and it will be a base Oatmeal Stout partial/mini mash. However, I want to add my own flair and do a vanilla bourbon flavor on top of it: more vanilla, less bourbon. Can someone suggest how I may do this in my secondary (mind you, I've never done any additives in the...

That's the problem, they only made two batches, TMK. One back for release in September and one for release now, in conjunction with Brew Masters. Grab it while you can...

You definitely want it to finish fermenting in the primary before you move it to the secondary. Secondary is mainly for clearing, dry-hopping, fruit or wood but some don't even use one here. Personally I do. I will let me primary sit for about 3 weeks and then secondary for at least 2 weeks...

I like it. That font seems to be popular for some reason, but it's still pretty readable. I think the issue is when it gets really small. Oh and I like the dolphin shadow in the water below the cow on the right ;)

Let it go. I had my Pumpkin Ale stuck at 1.020 after about 2.5 weeks in the primary. I transferred to secondary and it finished at my expected FG of about 1.015 after two weeks in the secondary. I wouldn't re-pitch now, you might get some unwanted flavors....

Thanks Yooper. Both were pitched with dry yeast. My next batch I'm moving to liquid. I cooled the wort within 15 minutes, mixed with water and pitched. Unfortunately, my basement temperature varies, so to stay they were at a constant temperature (especially going through the weather swings...

So, I've made & drank two home brews so far. The first one was a BB Belgian Tripel and the second one was a AHS Pumpkin Ale with the addition of ~45 oz of real pumpkin and an extra tablespoon of cinnamon. Both resemble a slightly boozy....or copper/metallic taste on the first few sips. As the...

It all depends. Some people transfer everything from the kettle into the fermenter, some don't. I don't believe it really affects anything, other than having a greater amount of trub in the end.