Recent content by _BullDog_

If it clears after sitting at room temp for a few hours you may want to let the fermenter sit at room temp for a while. Or at times I leave my beer at 30 degrees for a while when I don’t have a keg available… after a week or so it is always quite clear

Brewed my Belgium Dark and Strong today

Homebrew club’s Barrel aged Russian imperial stout

I have a plate chiller, came with the unibrau, and I just use rave water from my well and it generally gets down to 65-70 after about 15-20 minutes. If I want the wort cooler then I let it cool down in the temp controlled chest freezer where it will ferment. Think that is the key, get it...

Was it done fermenting? If so just put it in the keg, let it carb and enjoy it. If not let it finish fermenting, the sugar will make it a little thinner but shouldn’t be really impact it.

Well, I kept adding some every now and then until I got around to sending… hope you enjoy them during the 2nd half of this season.

I don’t even use an airlock on my mead for the first week given how much it is off gassing and that I use a wine whip and stir every couple days when I add the staggered nutrients.

No. Have you bottled?

Thank you. See you all in a couple hours

What is the password for the league?

I’m in and will ship by draft day. Prefer 8/26 or 8/27 but can make Labor Day weekend work

And sorry for the delay.

I’m in NC so I’ll ship to PA Good season everyone

4651 +2x5 gal imperial stout + 5 gal schwarzbier + 5 gal British brown + 5 gal DIPA 4676

Think it is a good call on going smokeless first. Then you can follow-up with a smoked version while the beer ages a little. This will allow you to try both and take a few notes if the differences and what you prefer