Recent content by cubicleman

Nice system, but Picobrew is pre-selling the new model C for less.

In such situation, is it ok to add more water to the wort to bring it back up / closer to 5 gal. I assume the only effect is that it will dilute the strong wort bringing the SG back down to somewhere near the intended range and the color back to around intended color. Would there be any...

Finished Conditioning and proceeded to priming and bottling. Tasted a bit though. It seems kind of light, meaning it most likely was a low gravity OG. Although, was hard to tell...had a couple of pints of a high alcohol content Brett beer before I tasted it. So, it might have thrown my taste...

Giraffeman...sent you a private message. I'll gladly take the bottles if you still have them. I'm from the Rutgers New Brunswick area.

It looked and smelled really good. The recipe I had indicated an expect OG of around 1.055, but I did a no boil / raw beer. So, I'm really not sure how that would've effected the OG (up or down). Can't wait for bottling....going to bottle some with priming sugar and then about a gallon of it...

Primary Fermentation finished a 2 week cycle...I opened up the fermenter and it looked and smelled great. I took a SG reading and was prepared to use some Amylase if needed. I was expecting a higher final SG but the SG was lower than 1.01...it was more like 1.005. I moved it to the carboy for...

Unfortunately, I dropped and broke my hydrometer about 15 minutes before I started my mash. So, I was sort of going through it blindly on this one. I'll go out and buy a new one over the next couple of days, but I'm not sure that I want to open it up until the 2 week cycle is over. I was...

I made a raw / no-boil beer from all grain using 10.5lb maris otter grain and 0.5 lb carahell grain. Infused the mash for 90 min at 155-160F and removed the Grain bag. I hopped at various times during the infusion since I didn't boil (raw beer). I used a liquid California Ale Yeast (I guess...

Thanks for this info....good to know that there is such thing as a raw/no-boil ale. So, from what I'm reading it sounds like the sugars will have broken down but without the boil it won't get some bitter flavor. I'm ok with that....I'll see how it goes and report back at some time (assuming...

Yep...I was trying to keep it at low 150's but my burner off and it would cool below and my burner on lowest setting and it would go to about 160. So, for the 1st 30 min I cycled a little between high 140's and 160. Last 60 min I kept it on continuous low heat and was prolly 158-162 depending...

I'm asking this in the Beginner's forum since I haven't brewed in about 20 years and just getting restarted. I'm making a Pale Ale with all grains (no malt dextrose). I've crushed and cooked the grains (about 11 lbs) at ~160degF for 90 minutes, adding hops along the way at different timed...