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Hey Gravity! Wondering what model chuggers you have for your nano brewery...and what sized system are you brewing on? Thanks! [emoji482]

Yeah, sounds like an attenuation issue...maybe increasing your yeast cell count...?

Hey hey!! I will soon be traveling on an international flight in a few days, and I've got some homemade wine that I'd like to bottle up and bring along in my checked baggage. I'm planning on using plastic bottles for the journey, but not sure if I should leave some room at the top, or should I...

I actually had made a starter with the US-05 I washed from a precious brew...which I kinda gambled on being at least 2 packets worth of dry yeast. I wondered at the time about the possibility of over pitching, but found very little about that as a topic, (and I didn't post any questions here on...

...71 being the top end of the temperature range for the yeast you'd be using? ...or do you push it a bit higher?

Thanks for the replies and advice! I pulled a sample that same night but haven't had a chance to post an update till now. Took a taste and a reading...and the gravity is at 1.018, and the beer tastes clean. There's definitely a light carbonation, which I think indicates that there's still some...

Hey HBT! Lookin for some advice.. I've got 6 gallons of a strong ale currently fermenting in a glass carboy, targeting about 8%. It's been in primary for 25 days, and while the activity has very much calmed down, it's still exhaling through a blow off tube at about 1 "glug" every 3 seconds or...

Γεια σου Chris! I live in Ikaria... Next time I'm in Athens we should swap some homebrews!! [emoji41][emoji482][emoji1112]

The more I've brewed, the more I've become aware of the potential for contamination. If you have the time, I would boil the water even if it's bottled..if only because it can't hurt.. It will take some time to cool, so that could be annoying to account for; or boil 1-2 gallons in a separate pot...

Agreed, that does seem confusing indeed... And also agreed, being that it's an extract recipe, it's probably intended to be topped off after the boil. 1.5 for boil still does seem low though... My boil off rate can get up to about 1gal/hr...and with that condensed amount of wort, I think the...

Beer bread?! ...you just found me my next google topic! [emoji481] [emoji506] ...you're a patient person...taking two years to drink those stouts!

Haha! Pea soup...yuck!! How'd you use the high alcohol for cooking...marinades? I think I would have been too curious to find out what a year old primary would taste like ;-) I'm eager to start kegging, I still haven't made the jump and investment though... But every time I bottle up a batch...I...

Yeah, I'm sure that I'm overestimating the risk of contamination... Curious though, you bottled about 60 of your 102 brews, does that mean that you've kegged most of the rest? ...or did you have to dump them..?

My worry with creating a vortex like that would be the risk of mixing the air in the bucket into the beer as it spins. I imagine it much like a yeast starter on a stir plate.. The constant stirring action mixes oxygen into the starter through the contact of the air in the vessel with the...

I pour the priming solution into the bottling bucket first, and then rack the beer into it... That way I feel it gets thoroughly and evenly mixed without having to stir or otherwise disturb the beer too much..

I've let an IPA and a porter sit on primary for about 5 weeks.. I dry-hopped the IPA; and for the porter I added Scotch soaked toasted oak cubes. Both beers went through an initial 14 day fermentation before the additions..the porter conditioning time was intentional. Admittedly though, I was...

I moved to secondary on my first 2 brews, and since then I've just stuck it out in primary and the beers have all been great (I must say ;-). I'm becoming a freak about a super clean process, and I believed in the notion that reducing the risk of contamination is super important to a successful...

Hijacks here are like a follow-along choose-your-own-adventure! This thread is great, and I hope you both keep us posted on your delicious additions! [emoji482]

That idea sounds like it will also really reduce your risk of contamination...eliminating your open air exposure, and since your tincture will be so strong as to essentially be sterile...

That sounds delicious!! ..and your description sounds right down my alley [emoji482]I've been working my way toward an imperial stout (probably my favorite style of beer), and feel like I'm pretty close to giving such a big malt bill a try. Would you be willing to share your recipe with us? For...