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I would recommend against urea nutrients if that helps at all. I have heard from a lot of forum posts that this kind of nutrient tends to give off a weird kind of flavor. Also, do not boil the hibiscus. It tends to extract harsh and way too sharp notes. I would try holding water with the flowers...

So for 5 gallons do you add that 3 TBSP mixture twice for a total of 6 TBSP over the course of the fermentation? Or break up 3 TBPS mixture in half?

So I have a batch of this sitting at about one month old and fermentation has not shown drop in gravity points in a week. I seem to be stuck at 1.040 and going back I realize missing the K2CO3 was pretty crucial. I also worry that I did not add enough nutrients. Last night I added a bit more...

When's the best time to add pectic enzyme? I let mine sit in the carboy for like 2 months then it's been in the keg for a couple of weeks and I still see chill haze... :(

Update: 4 weeks in and most of the rice has turned to rice pudding. No seperation of liquid and rice but there is a TON of liquid in the fermenter. I am going to pour out into the wine bottle this weekend and hope for the best. Recently took a taste and it's wonderfully sweet, but not too much...

Update: After tossing my yeast/non-fermenting rice/bottled water mix around there is activity in the airlock! I don't know if the rice wasn't moist enough during the initial pitch or what but there appears to be more liquid as well and I'm hoping it all goes through for the rest of the month.

It's been two weeks and it smells awfully interesting in the fermenter but no sign visually of fermentation or any liquid :( In fact you can still see small balls of yeast in there. Is it possible the rice wasnt cooked enough (it felt kind of dry and rubbery and not moist like freshly cooked...

I just threw a batch into the fermenter but I have a couple of questions for those who have already made this. I used Tamaki Gold - Signature Quality California Koshihikari Short Grain Rice and only soaked it about 45 minutes per the instructions on the bag. I did this in a fairly shallow bowl...

Son of a *****. Just took a hydrometer reading on my dark saison with a 1.072 SG. It is a week out @74F and I'm only down to 1.034. I'm going to add 3/4 lb. of dextrose into the primary and let it sit in my South Texas garage and see how this yeast likes it. This has been my only beer in a year...

Just brewed a partial mash version with 2 lbs. Vienna, .5 lb. CaraPils, .5 lb. C20 and 5 lb. DME same hop schedule. OG was perfect 1.060! Pitched rehydrated S-04 and fermenting at about 66F. We'll see how this goes. Thanks for the recipe.

I'm definitely getting more hoppy than straight bitterness as well but it's a very pleasant beer overall. I would have upped the bitterness a hair but other than that great brew overall. I actually drank a bit next to a DFH 60 commercial bottle and liked mine better. The hops cleared up and the...

Will the hops in the beer already in the keg drop out allright?

Well I dry hopped with a full 2 oz. which may have something to do with it. Maybe next time I should use a muslin bag. Is that what you typically do?

Kegged today. Made on 3/29. I went straight from the fermentor to the keg and am seeing a lot of flakes from the dry hop. Will this keep happening and if not how long until they settle out?

Just took a hydro sample from my extract brew. At 10 days it already tastes amazing with no carbonation and my 1056 (with starter obviously) took this bad boy down to 1.012!! Can't wait to see how good it is after a bit more diacetyl clean up, some dry hopping and proper kegging :D

HOME BREW RECIPE: Title: Rise and Shine Milk Stout Author: milsman2 Brew Method: Extract w/specialty grains Style Name: Sweet Stout Boil Time: 60 min Batch Size:5 gallons (fermentor volume) Boil Size: 5.5 gallons Efficiency: 70% (brew house) STATS: Original Gravity: 1.055 Final...

Thanks for the help but is it really possible the differential is almost 10 or even 15 PSI?

I recently bought a secondary single body regulator and hooked it in line with my system. Currently I have a regulator off the keg->2 way manifold->one direct line to belgian wit and one through the secondary regulator->other beer. Even when I have that secondary regulator full open it only...

Do I fully encapsulate the probe inside the foam? Will it still register temperature changes accurately?

I have actually engaged mine to the full 12 minutes already. Can you link me to the type of insulation you typically use? As of now I just had the probe in a water bottle full of water but I may use a gallon milk jug to provide even more thermal mass. Should I be worried about setting my...