Search results

i diluted wort to get 5 gallons, steeped grains for 25 min in 155 degree water, OG 1.050 FG 1.016, primary fermentation @ 70 degrees, secondary @ 66 degrees. california ale yeast P001 white labs.

here is the recipe. first time i made it came out good but not very clear. only changes I made second time were to add irish moss and HBS was out of crystal 90 L so they recomended substituting 10 oz 60 L, and tried dry hopping for first time 1 oz amarillo to secondary 1/4# biscuit malt...

so i opened this beer up today and poured into a glass. great color, nice thick tall head. smelled great. nice hoppy start then...nothing. absolutly no malt character. tastes like hop flavored water. think i'll call it Hop Tea. guess the moss pulled out ALL of the protiens in the brew.

did my 4th batch last night. first time to use irish moss. not sure if i did it right. put 1 oz in for last 15 min of boil. tried whirl pool method durring cooling. nothing settled out. there was a ton of particulate in the wort and it did not smell real good. i ended up straining it...

Four days in secondary and still bubbling away. Will I need to transfer to a third fermenter to clarify after fermentation is done?

just transferred my honey brown to secondary. after 9 days in primary there was no activity. about 2 hours after transfer beer began churning and a lot of foam on top. airlock bubbling away. monitored temperature and have kept brew below 70 since boil. is this normal, have I picked up an...

Just started my second batch last night. After the boil and adding yeast, realized I messed up and was short 1 pound of the amber malt extract. Honey brown ale. Called for 5.5 pounds amber extract and 1.5 pounds honey. only added 4.5 pounds of malt extract. Gravity should hAve been 1.060...