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awarded  Critic
Apr
21
comment Has anyone got an IPA recipe using extract but not in a kit?
BJCP guide for American IPA Vital Statistics: OG: 1.056 – 1.070 IBUs: 40 – 70 FG: 1.008 – 1.014 SRM: 6 – 14 ABV: 5.5 – 7.5% Use BJCP guidelines, recipe software, and whatever's in your brewing pantry to hit your numbers. So many possibilities.
Apr
18
comment Efficiency discrepancy
I'd add that I had issues with downloading a beersmith recipe once because it changed my brewing equipment profile so those are factors you have to look at as well.
Apr
7
comment Regarding CO2 in my keg
How long was it in primary/secondary? Could still be a little "green" with youth and need more time for yeast to settle out.
Jul
7
answered What is a vorlauf?
Apr
6
comment How low an original gravity is too low?
Temp correction gives you another point, but really you should be mixing the bejeebuz out of it once all is added to the fermentor to aerate the batch before pitching your yeast. That should reduce stratification and give you a more accurate reading, also a healthier ferment.
Nov
24
comment Transfert wort in a cube then chill it
If sanitation is the key behind letting the no-chill go overnight why not grab an iodophor mixture and pre-sanitize your cubes. Should be no risk of infection on cooling them quickly if they are pre-sanitized versus an overnight pasteurization.
Nov
10
comment First homebrew batch very sweet
Also how much time has passed? A lot of kit beers suggest bottling fairly early. Could still be working.
Sep
29
comment Ale is cloudy and really fizzy
It may not be that you over primed, but it could be that you bottled too early. In 6 days you could potentially turn a beer around, but ideally a couple weeks to condition a bit more and be sure fermentation is done. Did you also measure the final gravity before bottling? That gives a good indication of how well the yeast has done too.
Sep
24
awarded  Autobiographer
Sep
8
answered How much damage do aphids cause to hops?
Aug
20
comment How add authentic coconut flavor to a fermeted beer?
Can't comment on a tincture, but I did a chocolate coconut stout a while back. I used 16 oz of shredded coconut that I toasted in the oven. Put direct into secondary and bottled 10 days later. Flavor and smell was prominent. Clean up was a nightmare... I now have a stack of paint straining bags for secondary additions.
Aug
18
comment Mixing dme and lme
Just to add to this regarding the wheat LME, it already contains a ratio of malted barley so they aren't meant to be mixed with regular DME.
Jul
14
comment How to bottle new brew properly
Those temps seem quite high for fermentation. You may end up with some off flavors. Attached figures from WYeast's site. Primary Fermentation Temperatures: • Ales: 62°F – 75°F (17°C – 24°C) • Lagers: 46°F – 58°F (8°C – 14°C) *Note: Lager fermentations can be started warmer (~60°F, 15.5°C) until signs of fermentation (gravity drop, CO2 production, head formation) are evident. Cool to desired fermentation temperature once signs of fermentation are observed. • Wheat and Belgian styles: 62°F – 85°F (17°C – 29°C)
Jun
17
comment average hop yields
Some quick match and a direct scaling of the recipe I just brewed which called for 8 oz of hops would result in the need for 378 lbs of hops for a 120 bbl tank. Not perfect science there but a ballpark of what a hoppier brew would need on a craft scale.
Jun
16
answered average hop yields
May
21
awarded  Commentator
May
21
comment How can one keg be overcarbonated on a 4-line setup when all the other beers pour just fine?
Another thing to check would be the possibility of a clog in the line out.
Apr
8
comment Missed my target gravity and volume by a mile
How long was your boil? I usuaully start at 6 and end up with about a gallon of loss over the couse of an hour. Not that it would effect efficiecny, but seems odd to start with 6 and end at 3.5
Feb
20
comment How to Cold Crash an Imperial Stout?
Good to try one after a month, but an imperial stout tastes pretty darn good after aging it for a year. Don't drink too many too early.