Recent content by BryceL

One 5 gallon glass carboy has been spoken for. Everything else is still available!

Dropping the price again, need to sell this asap. $700

Bump for price drop. $775

I'm clearing out some of my old brew equipment and have some miscellaneous items for sale. (3) 5 gallon Glass Carboy ($25 each) (1) 3 gallon Glass Carboy ($20) 25' Copper Immersion Chiller ($50) 8 Gallon Heavy Duty Tri-Clad Brew Kettle w/ Welded Ball Valve & Port ($100) Camp Chef single propane...

3 vessel, 15 gallon brew tree for sale. Perfect for brewing 5 gallon or 10 gallon batches. It’s a bit rough around the edges (about 10 years old), but is in good working condition. This system has everything you need built right into the stand including a water filter with piping to HLT, propane...

Another vote for Beachwood. Long Beach is better than the Seal Beach location IMO. Excellent beers and food. If you like sours, be sure to walk around the block to their other facility, Beachwood Blendery. Riip Beer Co. has some pretty decent stuff as well and they are located at the north end...

Too much sugar can result in a very dry, thin bodied beer and may have some cider flavors as well. As noted above, generally 5-10 percent of the fermentables is the max you want to go with sugar.

Sounds like it finished out just fine. I'm always stoked when a beer drops nice and crystal clear like that. Sounds like you are busy enough with other things that a few weeks in the closet to carb and condition shouldn't be a big deal :mug:

Nice color...looks like it turned out great, cheers!

My 2 cents, I would only enter it as a fruit beer if there is a definite fruit presence in the beer that is undoubtedly fruit. If the fruit flavors are slight enough where it could be perceived as yeast derived or a judge wouldn't know there was fruit in it unless they were told, I would...

Nice, glad to hear the brew day went well!! Keep us posted on how it comes along. I pretty much stopped tasting my wort, it's so sweet I was never really able to get any indications from tasting it. I'm sure those IBU's will start to show when the yeast starts eating up that sugar.

It's looking good so far, let us know how it turns out when you get around to brewing it! You planning to dry hop it though?

I think I see what you are after now. Sugar has a know gravity contribution. I believe dextrose is 1.046 (46 ppg). So it will depend on your volume. Say you have exactly 5 gallons of wort in your fermenter and add 1 pound of dextrose....you would use the formula (46/5=9.2) This means the...

Not sure I'm totally understanding your question. I usually do what z-bob is describing. Add the sugar to the recipe, then you will see what your OG and FG should be which you can use to calculate the abv. Then delete the sugar from the recipe to see what it gives you for an OG and write it...

There is really no reason to drop the temperature before dry hopping. The hop oils will be extracted more efficiently at a higher temperature anyways. I ferment most of my IPA's at 66°F, then bump it a degree or two as fermentation is finishing. A D-rest really isn't necessary if your...