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i usually check the gravity when i transfer and the gravity was the exact same on transfer and bottling. i keep my temps consistent when fermenting in winter by putting my fermentors in a large plastic tub with a aquarium heater set at the temp recommended for yeast health, and i double check...

so the thread title is a lie its more like 10 month old black ipa but whatever. the reason i had stored a couple bottles of this brew away was because i wanted to do an experiment with it. for anyone who doesn't know the black ipa is a bit of a bigger beer with an og of 1.075, and i got a fg...

5gal heffeveissen 5gal dunkelveissen 5gal black ipa 5gal cream ale = 20gal + 18,844.1 ------------ 18,864.1

yes julio, the method of brewing you described is actually what i did for my last brew. my local hbs made me a kit but they forgot to crush the grains, so when i went back i got the same grains crushed and had two of the same amounts of the same grains. the cascade came from a black ipa where...

im hoping the peach schnapps will add that bit of spice but i am going to be adding that maybe a day or two before bottling so i dont throw off any natural processes. 2 shots for the gallon.

i have done the advanced extract brewing, never ag. yes spotted cow is a cream ale, but thats not what i am trying to make i just want to use the grains from it. in all honesty i have zero idea how to put together a recipe that will be at least drinkable. i will however be able to go out and...

because thats what the directions said to do. its a nb kit, i was actually late on the secondary transfer because i got busy. @wonderbread- idk about too many dextrins i followed my kits recipe to the t and pitched 2 packets of wyeast, as far as temps i keep my fermentors in a water bucket...

am i asking a dumb question? anyone?

i have through circumstances found myself with a large bag of mixed grains for a spotted cow recipe laying around along with 1 oz of cascade hops. i am having a hard time (due to inexperience) thinking of what to make from these, i do not want them to go to waste! i am not an all grain brewer...

brewed a black ipa, og 1.078 and just transfered to seconday after 3 weeks primary, seconday transfer gravity measure was at 1.025. is there any way to get my yeast to drop that last .010 or should i just not bother?

beer is a spotted cow recipe, which was brewed 4-9-13 and the fermentation is nice and strong. my plan is to siphon 1 gal out of my primary fermentor at some point in time, i was told to wait 3 days after the krausen starts to fall, and put into a test growler for some experimenting. my plan...

:smack: im failing hard today.... another lesson learned.

lesson learned. will a growler, with a plastic cap hold the pressure of carbonation?

so im right now in the process of bottling my dunkel and my bottle cleaning process is as follows. fill 15gal bin with 3oz pbw and soak a batch of bottles for4-5min> pull out bottles and hold them until they are drained> transfer them into bottling bucket filled with starsan for 4-5min> i drain...

Deluxe brewing starter 180 Two brewpots bc i lost the first one 120 extra carboy 35 some growlers 25 Custom fermentation setup 40 odds.and ends 30 thats about $430

I dont swirl the sediment or pour the last 1/4". nutitional intake? not much of anything nutritional really lol.

are there any methods other than secondary fermentation and cold crashing to filter yeast out? ik when im siphoning i try to stay an inch-1/2 inch above the sediment. also ik the yeast are used for carbonating so idk if it will cause an issue with that.

Um im talking about physical pain in the stomach kind of like heartburn but not quite.

Osbourne you might be right. Kinda yeasty

On the cheap buy a big storage bin and an aqaurium heater. Will cost ~30-40 bucks