Ryan Whitt
  • Member for 5 years, 10 months
  • Last seen more than 5 years ago
What can I do with my spent grain after mashing?
3 votes

all you composters. Add your trub to compost. its a great way to get and keep your compost process going. bugs love food and moisture. I actually eat some of it like cereal on brew days. Some of ...

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Is submerging bottles in boiling water a good method of sanitization?
2 votes

Simply washing with dish soap to remove residual beer and dirt from outside (lipstick) is fine. I then rinse with sani solution before storing. When I am ready to use a bottle, I rinse again with ...

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Cleaning out beer lines
2 votes

So, I have actually never cleaned my lines. The lines are refrigerated in the keezer, beer is sitting in the lines, when change out one keg for another, I run some of the new beer through into a pint ...

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Any way to rescue an overly bitter beer?
1 votes

Pick a juice and make a shandy. I made a grapefruit IPA that ended up getting more bitter than I wanted. So, I decided to make a shandy out of it. I ended up adding 1.5 quarts of grapefruit juice to ...

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Secondary fermentation in a plastic bag - is this safe?
1 votes

Or, use a carboy as stated in the original post. Anytime I have beer sitting for more than 2-3 wks, I use a glass carboy. buckets are for primary and quick turn arounds. sealing in a bag will ...

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Dry hopping do's and dont's?
1 votes

Brew closer to your wedding. Any reason you cannot keg and carbonate? If its for your wedding, nice fresh keg conditioned IPA would be better than bottles with the crap on the bottom. Bottles are ...

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What about grain storage?
1 votes

I use 5 gallon buckets and large mylar bags to store grain. Place mylar bag in bucket and leave open. Pour grain into bag. Compress or push as much air out of bag as possible (could use a vacuum ...

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Is it OK to starting fermentation while wort is still warm?
1 votes

There is certain equipment you simply need to brew. Wort chiller is one of them. Too much time and money goes into each batch to cut these corners. Plus, as mentioned before, wort chillers will save ...

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Adding coconut after fermentation
1 votes

How did this go? I brewed a coconut IPA and used loose toasted coconut. The worst idea ever for beer. I had to siphon out the beer through two vessels and use a screen to clear the big bits. Next ...

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What beer style would be good to enhance with Stevia rebaudiana?
0 votes

How are you planning to introduce the stevia? Are you growing the plant and plan to extract yourself, buying it as a sweetner, etc? If dried, then place in a hop bag with a lighter ale or lager in ...

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Regarding CO2 in my keg
0 votes

Could try pushing the CO2 out of that beer and re-presurizing over a longer period of time. I do 24 psi for 48 hours. Could try that to get new gas in your beer.

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Lambic blend affecting beer in fridge?
0 votes

Hoppier beers should be enjoyed within a short time after brewing. The hop will not age well after conditioning and lose flavor/body over time. More than likely, you are simply tasting old beer. Im ...

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Cleaning/Prepping frozen strawberries for a strawberry blonde
0 votes

I have made strawberry/rhubarb wheat. With both, I cook the fruit and make my own puree, which I add to the secondary. 6 lbs of strawberries and 4 lbs of rhubarb that is cooked down. I did not post-...

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Can you add beer to a keg and continue to carbonate?
0 votes

Why are you keg conditioning and then bottling into growlers?? As in, is that how you plan to keep the beer or just to take to an event, etc? I set 24 psi for 48 hours and get perfectly carbonation. ...

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I'm worried about adding germs to my brew when dry hopping
0 votes

"Don't drool! Don't sneeze! Your beer will be fine!" LOL When a beer will be in fermentation a long time, I use carboy to minimize oxidation. When I am running a normal fermentation process (...

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All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians
0 votes

Mash problem can involve water, to or not to vorlauf, etc., but it all comes down to the grain. I would point to the process of using a blender to grind the grain and suggest this is the culprit. ...

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What hops provide the guava-like taste of some IPAs?
0 votes

Totally agree with Mosaic. I used them last year in a Mango Wheat and the combination was awesome, nice sweet aroma for the Mango flavor. Did well in a local competition. I used Mosaic in a ...

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Can big late hop addition hurt AIPA?
0 votes

What is the thought on this board about re-boiling. I have entered into a few "wort" competitions at local breweries where they provide a specified wort like pale or wheat and we, the homebrewers, do ...

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Can I bottle ale after 2 weeks in keg?
0 votes

If you are using a keg, why not go the extra step and add CO2 to carbonate in the keg? Then you can bottle or use growlers for friends or to take a couple beers with you and not be dependent on ...

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Amount of time available for racking after fermentation is complete
0 votes

Are you fermenting in plastic or glass? Anything I ferment longer than a couple weeks or so goes in glass carboy. Lighter pales and wheats with simple fermentation go into the plastic brew buckets. ...

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Unwanted yeast flavor last 2 brews (using starter)
Accepted answer
0 votes

Thank you, I will pitch 2 dry packs next time Why are you pitching 2 packs instead of just one? I use US-05 frequently and just pitch one pack right into wort. Takes 24-36 hrs to get going, but it ...

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Infusing a beer with grapefruit
0 votes

I juiced and zested 4 large grapefruit, mixed the zest into the juice and added to secondary. The grapefruit were scrubbed in sani solution beforehand, all bowls and tools were sani'd. I am ...

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Why is my IPA not hoppy enough?
-1 votes

Burned it??? How did you burn it? too much extract in pot before adding water?? Burning will mess with the flavor and structure of anything. Never burned wort before, but I would think it would be ...

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What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
-1 votes

Pale Ale - mostly lighter grains and less darker, maltier grains. Then a certain amount of hops throughout boil for flavorful bitter IBUs to off-balance some of the malty sugars. You then ferment ...

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