Recent content by dirtylarry

Thanks for your help! I thought that seemed way too much.

I'm bottling a hefeweizen tomorrow, and I was checking the tastybrew.com carbonation calculator to see how much priming sugar to add. It says to use ~8oz for a 5g batch, and that just seems like a bunch of sugar to me. I don't wanna have any bombs on my hands. Does this seem accurate to you...

My LHBS doesn't carry WY3711. Can you suggest a substitute?

Weigh your water. 8# is a gallon.

I brewed an extract RIS today and the color came out way too light for the style. It's sitting at brownish right now and I want to get it to black, as it should be. My LHBS stocks maltoferm, but they're closed. Can I add it to the bottling bucket? Or should I add it to primary?

10203+ +5 Kolsch +5 APA +5 Hefeweizen +5 RIS 10223

I just pitched yeast into the hefeweizen i brewed today. Everything went great except for the minor boilover... burned-on DME is super fun to clean up. I've got a Russian Imperial Stout lined up for Sunday.

I pitched the yeast around 8:30 pm last night and I noticed the temp around 11 or so this evening so a little over 24 hours at between 70-75*F. I'm probably worried over nothing, but I just want to know what I could potentially expect out of this batch. Thanks!

I'm currently fermenting an APA with Nottingham yeast. When I got home from work today, ambient temp was around 75. I was wondering what kind of off flavors I can expect from this brew...

The last time I made ginger beer I followed the recipe here: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/. I had trouble with the carbonation, but the flavor was spot on.

Just realized another potential problem: Am I gonna have bottle bombs on this batch? I carbed with 5 oz corn sugar :/

Not at all.

I'm sure I started with 5 gallons. Primary went for 3 weeks. All the sediment was pretty well compacted. Racked from primary to bottling bucket.

I just bottled my 2nd 5 gallon batch (Schlenkerla's Quaffable Irish Red) and I only ended up with 36 12oz bottles. It didn't seem like I left a lot of usable beer in the primary, and there was only a few drops left in the bottling bucket. What gives?

In my experience, this is the best way to prepare wings: Toss in Frank's Red Hot, and bake them until they're nearly done at like 350ish. Take them out, cool them off, THEN fry at 350-375 and toss with sauce. This ensures your wings will be really crispy and they won't take as long to deep fry.