First impression is that this beer is still a little green. it has a very thin body, a residual sweetness on the back of the tongue and high carbonation, no sign of the vanilla. One thing I noticed is that several of the bottles have a krausen ring between the cap and top of the beer, some...

Its been in the bottle for two weeks now so ill find out real soon. Decided to skip the BIAB and just go with my usual batch sparge which went very well. 1.061 OG and finished at 1.004. I'll report back in a few days with my initial impressions. Dave,

This is the same batch of beer that i posted with no activity for two days. Four days after i pitched yeast and had a gravity of 1.012 wednesday, i come home from work thursday and find the air lock full of what looks like yeast and trub with the same splashed on top of the fermenter lid. I have...

Thats it, broken rubber gasket sealing the air lock on the lid. I should look into getting a carboy and a pair of glasses. Thanks all.

Now it's getting even more bizarre....Still no activity this morning so i pulled the lid and found there there is a thick foamy krausen head on top, but why no activity from the air lock? I did rehydrate the yeast and assume it was at room temp, but i didn't check since it had been a couple of...

Brewed a batch of cream ale sunday and pitched 1 1/2 packets of US-05. So here it is tuesday afternoon and nary a bubble from the fermenter. I started out around 62 degrees, this morning i moved the fermenter and now im sitting at 68 degrees. If i dont have anything by morning im repitching but...

PPM is simply Mg/l divided by the specific gravity. For drinking water(s) the gravity should be 1.000 which makes them the same.

OK, i was a little concerned that i would be a little under carbed so i might bump up the corn suger a bit. The beer is a light Cream ale that would probably benefit from a little extra fizz. The other point is a good one, the reception will be in an area rented from the county fair grounds so...

For my next brew i am planning on priming and carbonating in a keg and using a bronco style pump for delivery. My question is, would i use the same calculated volume of priming sugar as for a bottled batch or something else? The beer will be served at a wedding reception so if all goes well the...

Hey, what happens in the brewhouse stays in the brewhouse!

find a pair of womens stockings and try that

Double Bastard.......im not worthy, im not worthy.

From what i understand, as long as your hops have been properly stored and handled you're good to go.

I think i will take baby steps and keep it simple for my first BIAB, once i have wert the rest will be business as usual (where i usually screw something up) :o

Nor have i, but i was thinking if i brewed this in a BIAB set up i could apply the protein rest for the whole mash for simplicity.( i may be off course too) As for the recipe, Im fairly certain there's going to be a ton of brew-goo flocking out of this so the protein rest is a great idea. Thanks...

Where i live the water comes from a river and treated by the community. It almost always has a "fishy" odor especially noticable in the summer when drinking iced tea, something you wouldnt want in a beer for sure. So i boil everything and often blend with bottled water just to be safe. Also...

Sounds like these are mashed seperately :?: please explain............

i feel a bit of personnel attachment to this brew having witnessed the entire process in color. i can tast it now, little bottles of liquid gold. Nice job!

cant wait to do this brew as soon as i can get my BIAB bag. I think i'll stick with the origional recipe though, i appreciate the flavors of a more traditional brew with just a little twist.

Correction..... Hop sacks work great when straining into a pail, carboys not so much! I hear a hopback does a pretty sanitary job of straining wert too.