Recent content by TheDrunkChef

+1 on waiting 3 weeks, your beer needs some time to clean up a bit. BTW you were sucking up yeast when you got closer to the bottom, thats why the beer was a bit hazy. You may or may not have an extra thick layer or sediment in your bottles, only time will tell. Cheers, and hope it turns out...

good to know, I will forget about the champagne yeast then, thanks for the input guys. Cheers!

After a discussion with my neighbor the idea of adding a package of champagne yeast to the secondary with the fruit came up. Anyone have any thoughts on this? the idea is that the champagne yeast might be able to help ferment the fruit's sugars more effectively.

ok thats good to know, I will definately step that down a bit. More like an ounce you think? and what do you think of the 3 lbs of flaked wheat, too much or right on?

Thinking of making a wheat beer next month and want to add fruit to the secondary. Here is the recipe I just thought up, what do you think??? 3 lbs. Wheat DME 2 lbs. American 2-Row 3 lbs. Flaked Wheat 1 lbs. White Wheat Safbrew S-33 dry Belgian yeast 1 oz Vanguard @ 45 roughly 4 lbs Frozen...

an IPA would give you more of a "kick", or maybe a belgian which tend to have a more spicy flavor.

I'm guessing you mean you left your boiling hops in your wort and than transferred it to your primary??? From what I know it shouldn't hurt your beer as long as you use Irish Moss or a Whirlfloc Tablet which would just make your hops settle to the bottom and become part of your yeast cake. If...

NO HOPS!!!!!!!!!! I swear thats a sin......

If I were making this I would probably use more like 2 oz of boiling hops at 60, 1 oz at 30, and 1.5 oz at 15. your hops bill just seems a bit light for an IPA, you could then dry hop an ounce or maybe even 2. just my $.02.

I just ended up adding 2 vanilla beans to the boil in the last 5 minutes, split it and scraped the seeds to maximize flavor. I'll let you know how it turns out.

You got it, full boils in an 8.5 gallon pot. worked great with three frozen gallons, I was able to drop the temp in 20 minutes. Next month I will just use a wort chiller though. Only problem was when I forgot to remove the labels and one came off into the wort, :D oh well shouldn't hurt anything.

:rockin: Maybe next month, what do you say Brian??? :D

This may be a bit :off: but Morebeer.com has great prices and free shipping in the lower 48. I have a LHBS here in SD but their prices are WAY more than just buying online, especially when the shipping is free. Not to mention I don't get the attitude that my LHBS tends to have. I Highly...

Brew Day OVER!!! I just finished up with 2 - 5 gallon batches, a Milk Chocolate Oatmeal Stout that was my first partial Mash (and only my second beer) and an American Pale Ale (San Diego Red Tide Ale) which was an extract steeped with Crystal grains. Took exactly 6 hours to complete both...

I was just curious if anyone uses frozen milk jugs to cool their wort? I have been using this method until my neighbors wort chiller arrives, works great in a pinch and cools the wort down fast. I just finished boiling my "San Diego Red Tide Ale" and the temp dropped to 120 in less than 10...