Recent content by DinoCow

omg... I just popped open my test bottle and took a sip. O_O ... This beer is amazing. Cheers to you, Dubbel Dach! Thanks for the great recipe! I'm a huge fan of 21A's Hell or High, but this is a step beyond that beer. I used 8 cups of watermelon juice only, no extract. I tasted a homebrewed...

Peter, (if it's not too late,) can you give me the dimensions of you carboy? Just got one of these fridges today.

Hey guys, so I made a few batches and noticed that my bottles get fizzy and sour after about 4-5 days. How do the commercial breweries make it so their product stays stable? Do they pasteurize it to kill the yeast and any bacteria? Is it okay to pasteurize the finished makgeolli? Edit: I forgot...

Man, you made that easy... too easy. I feel a few IQ points have been knocked out of me. :D Thanks for your help. It makes sense. I guess I can use the equation next time to hit a specific gravity as well.

Hey guys, So I'm brewing a half-batch recipe. I took a gravity measurement with my hydrometer after chilling the wort and it came out to 1.068, but when I poured it into my fermenter, I found that I needed to add 0.5 gal of water to bring it to 3 gallons. I forgot to take a second reading...

Hey Johnnyhamer, I checked out Brewer's Friend's calculator, but it doesn't have a converter. I remember doing this manually a few years back, but it's been 2 years since I've brewed seriously. Any help would be greatly appreciated! Thanks in advance.

So, I've read through all 29 pages of this thread and I am so completely psyched to try this recipe at the end of this month (hopefully will see some good watermelons at the market by the time I need the juice.) But... my space situation is limited and I can only do partial mash recipes. I...

Ah... I didn't take into account the wild bacteria and yeast that might be rummaging through the wort already. I guess we'll see where this goes! :D Thanks for all your replies!

Well, I guess I'm not shooting for the top of that range. I think I'll try to keep it mid - high 70s. See how that turns out. But on the question about keeping the wort sealed in a carboy for 2 - 3 days before I have the proper yeast to pitch, do you think that's okay?

Hmm. Yea? Uh oh... LoL! I thought the Belgians normally let these things ferment higher... maybe I'm wrong. Time to research until Tuesday! :D

Hey guys, So I decided early this morning that I'd brew a Belgian pale ale since the weather's getting pretty hot and I'm having a hard time keeping the temp below 70 in the water bucket + towel system I have in the closet. :P I got all my grains in my mini-mash cooler right now and I was...

Wondering if anyone had an update on this. ST Choklat is one of my favorite stouts but I just don't see what type of chocolate they're adding to get that intense richness and slight sweetness in the beer. I have a batch of dry stout in primary fermentation right now. I'm thinking about...

Thanks for the tip on the foil. Why is it better than saran though? I sanitized the part of the foil that's touching the lip of the growler and crimped it tight around the opening. Is that the right way to do it or should it be a little loose?

(Sorry to dig up an old thread, but I need some answers.) Is primary fermentation in a growler okay? I mean, all the pressure will be alleviated through the airlock (or in my case saran wrap with rubber band...) Is there too much pressure during primary fermentation that it will cause a...

Cool! It does have a nice color. Congratulations! I'm waiting to hear how it tastes. I'm going off your recipe and tweaking it a bit into an extract recipe (as well as adding some of my own little twists.) I'll keep you posted when I brew it. :D And thanks for the link, Southwood. That article...