Recent content by TippHillBC

If it helps here is the recipe: 12 lbs Pilsner malt 1 lb aromatic malt 1 lb wheat 1.2 lb sugar (to be added when fermentation slows) 1.5 oz Hallertau added at 60 min Boil was for 90 min.

So I am trying my third batch of a Belgian Blond recipe that i found from BYO magazine. The first two turned out well, actually v 2.0 is very good. For this batch I tried to keep everything consistent. I made a yeast starter with Belgian Abbey 1214. I smacked the pack and it never really...

Its not ready. Not carbed and tastes a little green. Anyone else?

I read somewhere that CO2 is absorbed better cold. So after i kegged my Pale Ale I kept in a cold fridge while carbing it (about 1.5 weeks ago) Should I do take it out and finish conditioning at room temp?

Whats a "stuck sparge"? i am also new to AG but sparging seemed to go smoothly

Thanks, i'll try this idea. I did notice that the temp rose to about 78 when the airlock was bubbling like crazy. I appreciate all the help from everyone. I am going to pitch a champagne yeast to try & bring it down a couple points. I guess in the end, I made beer and that in itself is a...

no offense taken abd unfortunately yes. took one Mon/Tues/last night...all 1.024

Oh man, thats it!! For fish tanks right? Awesome, I was thinking it was some expensive piece of equipment. I'll get one for my next brew & use it. Can i use it for this one now though? Ive read where O2 would actually hurt at this point.

Moving forward what should I do? Get some champagne yeast & aerate to kick up fermentation again?

when I was doing extracts I never had this problem. I pretty much hit my desired gravities oxygenating the same way I do now....weird. Oh and what the hell is a diffusion stone. I swear everytime I think I have AG figured out I get thrown another curve ball.

Well it sounds like the oxygenation is where I got hit. I will research the oxygenation process & what works best. As far as the pumpkin, I roasted it until soft and carmelized on the edges and then added in with the mash. I had done a partial mash doing the same thing last year and I hit my...

I aerate by pouring my wort into the primary. i thought that it would mix it up good that way and it bubbles a lot. pretty much thats it. My temp is rignt now around 72...ish. Its in my basement. this time of year the basement is around 72 and in winter gets to 68. Thats my temp control.

I have done three AG brews and it looks like this is the 2nd out of 3 to not hit my F.G. My first was a big double IPA which I evidently should have used a starter. Didnt know anything about starters so i chalk it up to being new. Second beer came out fine. This one I brewed on Labor Day...

UPDATE: Ok, its been a week since I bottled this mess....and all I have to say is WOW!!! The aroma is perfect and the taste is outstanding. For my first all grain beer, as well as being a big ass beer, I have to say that it was an overwhelming success. I've always tried my extract kits at...

The recipe I used is from BYO magazine, did you get yours from there? I did make a starter, and am not sure how big. I am new to this and just followed a starter i saw on you tube. It was 1/2 cup DME, 1 qt water and my wyeast pack. I did it 24 hrs before pitching. I think i may have used a...