Recent content by Bryan_85

I was very skeptical, but did try it, and was surprised that it tasted completely normal. That makes me want to try bottling it. Any advice on how to handle the s*** on the top? just scoop it off?

This picture is an update on one that I posted over the wknd. The "film" that I had before has grown vertically and the smell has gotten a bit funky. Most ppl would pour these batches out, right?

thanks specharka. I did; however, I only threw in the hops a couple of days ago (after the film had already formed).

Hi guys, My beer has a strange film on the top. The picture helps, but doesn't show the film very well. I have a hop bag in it, and when I shift the hop bag, the film "bunches up" along the surface. Any idea what it could be? This is about my 30th batch over 3 years and haven't had any...

Thanks. I think you raise a good point of caution. In theory, though, a brewer bottles when the FG has stabilized because that indicates that the yeast are finished eating the residual sugars, right?

Hey guys, I'm planning to bottle a belgian tripel next wknd. I purchased some conditioning tablets from Brewer's best. The directions say: 3 Tabs = Low Carbonation 4 Tabs = Medium Carbonation 5 Tabs = High Carbonation 1) Does anyone have any experience with these tablets? or tablets...

bump

I had always believed that knowing the OG and FG really pinned down the ABV closely. I know that there are a few formulas out there for estimating ABV based on OG and FG, but I didn't know about this effect of the yeast. So if you have a batch of wort at OG 1.048, split it between two different...

Overall I like my 2 brewdemons, but I do wish that the spigot was a little higher. For most of my batches the yeast/trub come up to the spigot, but I always dump the entire kettle in (which I might stop doing in the future for this reason).

I make 2-3 gallon BIAB batches. I have 2 brewdemon conical fermenters. What I like about it is that I can very easily transfer from one to another just by turning a tap. Unfortunately the screw-on cap isn't air tight and the airlock hole seems to be an unconventional size. One idea that I...

If it's any consolation, it made for an interesting read, and I'm probably not the only one who learned something new! Thanks and keep these coming. Sent from my iPad using Home Brew

How did the brew go?

Thanks for the idea SaquaroMan. I'm not very familiar with this malt. I also haven't noticed it in the LHBS before, but it might be there. And as long as it's under <3% of the grainbill there won't be any sourness?

In case anyone's interested, I found this Brew Strong podcast on partigyle: http://thebrewingnetwork.com/shows/981 One thing they mentioned is that if you "cap" and mash again, then the PH can (depending on the water, of course) be higher than optimal. They said that one good strategy is...

I haven't really settled on a recipe, but with my 5 gallon kettle I was thinking about doing 2 - 1.5 gallons (final volumes) batches. You know - keep the math simple for the first attempt! ;) If you "cap", and mash longer, do you have to worry about the mash getting too long for the grain...