Search results

I always left mine 3 weeks to bottle condition......2 weeks was borderline....3 weeks always got it done.....you may want to take them out of fridge and let them go another week at room temperature....give each bottle a little shake to wake up the yeast

After fermentation you should boil a cup of water and add corn sugar to it. pour corn sugar water into bottling bucket then rack your beer into bottling bucket. Stir GENTLY to mix up sugar in beer. Bottle your beer.....then place beer in house somewhere.....70F temps are good. You did not...

Your mash efficiency was probably about 80% based on your grain bill and wort volume. (rough estimate assuming 36 points of gravity potential per lb of grain / gallon water) This can be explained probably from milling of grains twice. I typically have an efficiency of 70% on my setup....but...

Helibrewer has good advice.. This is exactly how I calibrated my AG equipment before my first batch. Used my "dry run" to determine boil off rate and also cooler heat extraction from water for hittin gpropoer mash temp. Not sure....maybe others can give better answer but if you do 1 gallon in...

First of all getting a fermentation chamber with temp control to lower your temps is key....which you have done! As far as OG.....this happened to me when I started brewing one time and the guys on here helped me immediately realize my "error". After you sparge and before taking your OG...

One word....especially for 20 gallons of beer.....KEGS! :D

Don't fear the foam! Starsan is a no rinse sanitizer. The foam is NOT a big deal or an issue! IMHO if you rinse with water after sanitizing you risk the possibility of desanitizing by introducing microbes in water...probably unlikely but still

Make sure you give it plenty of time to carbonate.....wen I used to bottle I always went 3 weeks .....you could try one after 2 weeks....put it in fridge for 24 hours then try it so see where it stands if you get impatient! :mug:

That's how I started...... Plus I would tell you to join HomebrewTalk.com....but you are already here! Specific help to get started....buy a starter kit and ingredient kit.....and brew a batch.....read the directions....AND post what you plan to do for first brew....steps you plan...

So I just transferred this to Secondary....and added Cocao Nibs.....they are all floating up at the top of the carboy......will they sink down into beer....? just wondering how flavor will get distributed throughout

I always make a starter when using liquid yeast

Awesome...I am looking forward to it! 2.0 volumes sounds about right for Carb level?

I had the same experience when i first got started......and thought it was an infection....until someone on here chimed in and told me what it was

"Sour smell: could just be the CO2 that is being put off during fermentation....burn your nose? Normal. CO2 mixed with water (moisture in your nose...throat)....makes carbonic acid....sour smell and burns...totally normal if that is what you are experiencing

I have a NB all grain kit for Chocolate Milk Stout....brewed it today. Calls for 2 weeks primary and 2 weeks secondary....with cocao nibs added to secondary for the 2 weeks. Do I need to soak Cocao nibs in vodka to sanitize or just toss them in and should be ok since at that point alcohol in...

I posted a similar question...and got some helpful responses....link here https://www.homebrewtalk.com/showthread.php?t=531714

Add chemicals to cold water....before heating.....never add to hot water (some you can add to hot water....but if you are making pH adjustments you need to add to cold water).....so it is safest to just add to cold water Do search for brun water on google....download the spreadsheet and read...

Sweet...thanks! Yooper...thank you too for the quick lesson....now I know I can check the specifics of the yeast.....thought they all could produce diacetyl.....lesson learned.

Just a couple comments that pop into my mind on first read..... First off...Congratz on your first homebrew! Welcome to the obsession! On the steeping temperature.....you do want to try to keep it at the 155 F temp..or close to that.....if you get above 168F you can extract some tannins (which...

Let us know how it turns out !!!!