Recent content by scottyg354

Well I pitched some US05 let’s see what happens. I guess we can just call it an American Hefe? Lol

Been there for about a week now. Using a hydrometer and adjusting for temp.

Have an extract hefe stuck at 1.021 tastes kind of sweet. Been in primary for 2 weeks. If I toss in say half a pack of US-05 will it ferment it out a little more?

My grainfather arrived on saturday anyway so life should be on easy mode for a while. Lol Hope to possibly do double brews with it. Using it as a mash tun for the first brew and boiling that in my propane kettle while doing a second brew entirely on the grainfather.

Electric. I broke down and stood outside in the wind with the propane burner...lol. I stood there for about 1 hour and was only at 150 degrees, put it on the propane and it started to boil in 10 minutes.

To windy outside for gas. Oh well more time for beer until it starts to boil!

Just curious? Should I follow what its telling me? Temps seem good mash in and sparge quantities seem off. Been out of the game for a while though so I may be over thinking.

Invested in a Grainfather to make things a little easier on brew day since I have 2 sons now. Been about 8 years since my last brew. Planning on doing an extract Hefe and Apple Graff this weekend to kick things off. Feels good to be back.

Tried it today before kegging. Tastes like a dry stout just slightly sweeter. Really not to bad.

It's not a bad beer. Just isn't up to the Scottish Export requirements. It would almost be closer to a Scottish Stout.

Hey guys, I messed up a Scottish Export a few months ago by adding twice as much roasted barley as necessary. I was wondering if I added some pumpking pie puree and pumpkin pie spice to this secondary if I could possibly turn this into a pumpkin beer. Any suggestions or techniques would be...

Hey Guys, I brewed a Saison Brett (Brett B) back on May 5. Its been in the primary now for roughly 5 months. I added the Brett after my initial Saison yeast was nearly finished (ramped it up to 85 degrees slowly, then let it hit about 70 before adding Brett). I am wondering if the 5 months is...

Hey Guys, Is this normal Brett fermentation? This saison has been in the primary for about 5 months. I just checked out it today and this is what it looked like. Last time I checked was about a month ago and this wasnt happening. Just wanted to see if this is the brett or not before I...

My Belgian Golden Strong.

Paulaner Hefe-Weizeb. 90 degrees here. Refreshing is key.