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2d
comment What are the simple things i should be careful about (like bleach) for my first time brewing?
Putting the fermenter in a tub of water provides extra mass that will reduce temp swings. Then you can ice, frozen water bottles, etc. to the tub of water to cool it down.
May
19
comment How will this beer turn out?
It is a common myth that Belgian yeasts like warmer temps. If you read "Brew Like a Mionk" you'll find that most Belgian breweries start the yeast in the low-mid 60s and let it rise after the bulk of fermentation is done.
May
16
comment Fermenting, carbonating and dispensing using the same (corny) keg?
If you don't cut at least an inch off the keg diptube it will clog. And every time you move the keg you stir up the huge amount of yeast and trub in it.
Apr
27
comment All my beers taste heavy bodied
There's absolutelY nothing wrong woth using sugar to control body. Even with partial mash you may need to do that since you'll still be using extract. Heck, I sometimes do it with all grain batches. Don't overlook a useful tool in the toolbox. And there is absolutely no benefit to using inverted sugar in terms of beer quality. Don't make homebrewing harder than it needs to be.
Apr
24
comment All my beers taste heavy bodied
It's a lot easier than that. Just replace maybe 5-10% of the extract with table sugar. It's a great fix. When I was designing an extract version of my Rye IPA recipe for Northern Brewer, I was having the same issue as you are now. By swapping 1/2 lb. of dry extract for 1/2 lb. of table sugar, the recipe not only reached the same FG as the all gran version., the flavor and body were also very close.
Apr
23
comment What are all the factors that contribute to short fermentation time?
Sorry, forgot...it was 1.064 and went to 1.011. I use WY1450 Denny's Favorite in a 3 qt. starter.
Apr
11
comment What yeast for carbonating a lager?
Right before bottling. Add it to the bucket with your priming sugar. Go light, since you don't really need it anyway.
Apr
8
comment Why less priming sugar in a mini keg?
5 psi is 5 psi, no matter where it is
Mar
30
comment Cooler mash tun: prevent leaks from faucet
Thanks. Just trying to be succinct, since all the info is there.
Mar
30
comment Does it make sense to steep wheat in cold water as it is heating up?
Yeah, with so little wheat it wouldn't make a big difference.
Mar
21
comment Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?
Keep in mind that this is nothing new. Narziss wrote about it in his classic text from the 1800s. More recently, Kai Troester wrote about it at braukaiser.com. Marshall has just rediscovered the wisdom in the technique. I'll also pint out that the yeast you used almost never throws diacetyl and is about the easiest lager yeast to work with.
Mar
20
comment Coriander: Seed vs Ground?
The easy way to to put them on a counter and use a pan to gently crack them.
Mar
14
comment Pitching a Yeast Starter Before High Krausen
Maybe not. Hard to say for certain.
Mar
11
comment When to stop the whirlpool pump in an immersion whirlpool chiller?
5.5 gal. into the fermenter
Mar
7
comment Why is my O.G. less then what I calculated?
I just looked at your process. I can pretty much guarantee you that's what happened. It's happened to me and thousands of others. Basicall, if you're making a kit, use all the ingredients and end up with the volume the lit is made for, there's no point in taking an OG reading. You WILL have what the kit is designed for.
Mar
6
comment my temperature is too high what can i do?
Yeah, if it's only been an hour you should be OK. If you could get it down another degree or so it would be perfect, but 21 is FAR better than 32! Remember, fermentation creates it's own heat so the beer may very well be a few degrees warmer than ambient temp. The first 48-72 hours are the most crucial for temperature. after that, it doesn't matter as much it gets warm. BTW, it's undoubtedly not a true lager. If so, you'd have to ferment it at 12-13c and lager it at 2C after fermentation.
Mar
4
comment Which hops to choose for a hop tasting
First, don't think of hops as aroma or bittering. Although some are closer to one than the other, almost all can be used for both. Sierra Nevada uses Magnum for aroma in Torpedo IIRC. Maybe why I don't care for it! My experience with boiling hops in water is that you get a harsh, vegetal tea even if you adjust the pH of the water. It can be used to distinguish one hop from another, but it's nearly impossible to discern any specific traits from any hop. what you really need to do is make one big batch of wort, split it among different kettles and use different hops in each.
Mar
4
comment Which hops to choose for a hop tasting
Keep in mind that unless you boil your bittering examples you won't get any bitterness. and I can tell you from experience that Magnum makes a lousy dry hop IMO.
Mar
4
comment Why does my beer taste a little like wine?
Yeah, there are no safety issues. Try fermenting cooler next time to see if it helps.
Mar
3
comment How much does hop flavor fade during fermentation?
2 days into fermentation is way too soon to draw any kind of conclusion about the beer. Be patient.