Recent content by UnderConstruction

I am fermenting a BPA using BE 256. I put the fermenter in front of an air conditioning vent to keep it cool and put a box around it to make a cheap chiller. This brought the fermentation temp down to 60. I took off the box because I was worried about it being too low. Now the temp has shot up...

Leave sleeping trub lie.

There will be about 10 to 15 people. Since everyone will have to drive, I am doing 6 4oz pours over 30 minutes with about a 15 minute introduction to the ingredients and process of brewing. That gives people a total of 2 drinks over 45 minutes. Apps will be served with the beer and dinner...

I will be hosting a beer tasting party for my friends (most of whom know very little about beer). I want to try a "beers of the world" type event with six different styles from six different countries focusing on the iconic brew of the country. Additionally, I want to stay away from overlap...

Hypothetical question: Given that the type of sugars released in mashing and thus the body of the resulting beer is dependent on the temperature of the mash, will the body of a beer mashed at 153 for 60 mins differ dramatically from one mashed for 60 minutes gradually sliding from 156 at the...

Simple question for which I can't seem to find an answer: When emptying the mash tun after recirculation, do you empty the wort quickly or slowly? I apologize if this has been answered. My forum skills are lacking.

It tastes fine. Of course its a little drier than I would have liked.

So I brewed a brown ale with an OG of 1.063, used WLP002 which has an average attenuation of 63% to 70% and let it ferment for a week and a half at around 65 degrees. I expected to come out with between a 1.020 and 1.025 FG. However, I came out with 1.012. What could have caused such a...

I'm not sure on the policy of this forum for necroing threads, but I was wondering if there is still a brew club located around BG. If so, I would be interested in going.

Hello everyone. I have recently begun brewing all-grains with year and am looking forward to a year of beers of gradually increasing quality. I brew about a one gallon batch every weekend so I can get as much practice on the techniques and mechanics as I can. I also plan on growing hops this...