Recent content by HawaiianBrew

I will take what you all have thought me and then go from there. I will post a this is what I found on the next batch using the well informative post. Thanks if anyone can see what I am doing wrong from the last 2 post which I went into detail please give input. Thanks

I think you along with everyone else I'm not starting with enough strike water I stir the grain in as I pour the grain in. It appears that the water level in the tun is just enough but like I said still learning. That's y I love this site. Thanks again

Ok so I have a 10 gallon Home Depot cooler with a SS filter. I heat water till about 180 to pre heat my tun. Then when my strike temp is reached per beer smith 162 I pitch grains. That drops the temp to 153 154 which is what beer smith says. The I wait 1 hour I live in hawaii so the temp hold...

The 1.042 is post boil, like right before I pitch yeast. I'm thinking the grains aren't being crushed all the way. As far as grains go I made my own recipe basically pulling ingredients from a bunch of recipes and making my own. I input it into beer smith and then I buy grains. So far the beer...

I mash with 3 gallons h2o, fly sparge with 3 gallons. No dough balls haven't checked the grain bag to see if all grains are crushed. Next time I'll check. Gravity reading at 74 degrees and then calculate for that. I do think your on to something I just don't know what...lol. Any other...

Ok so this is my second all grain batch. For the second time beer smith says that with the total amout of grain 14 pounds that I sould have a OG of 1.073. Both times the batch came out 1.042. I mash at what beer smith says to mash at 156 for 1 hour, I then flysparge at 168. What and where am I...

Since I haven't started the batch yet, I think I'm going to wait. I normally start the yeast starter the day before but for got that process some how. So when I came home today with the grains I saw that there was no yeast starter. Thanks to all that responded with much respect. Lol not really a...

Looked all over for this one topic, found nothing. Would it be ok to brew up a batch (5 gallons) and then pitch the yeast in say 24 hours later. Reason why I ask is my yeast starter won't be ready till 24 hours. I haven't started the batch yet just checking to see if anyone sees a problem with...

Seven days, never tried more than that, don't think it would make such a difference in the taste if left longer. Most the time I would end up bottleing and aging it for 4 weeks for the brew to mature properly.

Ok cool thanks didn't think that was the original yeast name thanks.

Been searching all over this form, but can anyone tell me what is PAC man yeast? Thanks in advance.

Does anyone know if home brewers out post located in AZ went out of business. Just wondering since it's the only company that has a really cheap shipping shipping cost. Does and one know what others company that will ship to hawaii for around 20 bucks for 3 kits? Thanks in advance.

Well if your going to pikes place. There is a brew house that's there in the market called pike brewery. They also have a a trolley that takes you to all the brewery's around Seattle. I went was pretty cool, got to taste a lot of different brews

Ok this has never happened before. I've had this honey ale in a keg fully carbonated, and when I just recently raised the temp of my keezer to 65 degrees from 38 degrees the keg it's self lost carbonation. I raised the temp to brew up a dark mild. Is the beer lost or can I get it back while...

I used the zest and one day decided to use the whole peel. It's easier to pick out. Didn't affect the flavor at all. Besides you need to use a lot of oranges to get enough zest to get the same orange flavor. Try either way and let me know what works best for you. This was a second batch that I...