Search results

We just upgraded our kitchen stovetop to include a 20000 btu burner - pretty awesome! Downside: the first batch I brewed caused the brushed stainless steel to stain purple/blue because of using such high heat for an extended time (definitely not from boil-over), making the otherwise very...

I recently brewed a saison with Wyeast 3724... and it stuck at 1.032. After some research I ended up pitching in a packet of 3711, and it finished the job -nicely - and the beer tastes awesome. :mug: I've read in other threads that harvesting blended yeasts can work very well, but I was just...

I just completed my first yeast washing from a low-gravity Scottish ale (OG 1.042). I condensed the yeast into 2 pints-sized mason jars and they're sitting in the fridge. I want to use one of these for a beer that I won't likely brew for another 3-4 weeks. Because I won't be using the yeast...

Alright, here's the deal... Saison, 5gal batch OG 1.064 Wyeast 3724, 2 packs no starter Fermented at 75-78deg I measured the gravity at bottling 2.5 weeks later to be 1.030 (was hoping for something closer to 1.013). To me this indicated a stuck-fermentation, which I heard 3724 is...

This is a pic of my 7wk old son helping me bottle an old ale. I tried to get him to face the camera but he didn't want anything to do with that. I think he's hooked!

I'm looking to add vanilla to a bourbon porter, but I don't know whether to add it in the form of extract or bean. Anyone out there have any opinion on the matter? The beer is already in secondary. I'm also curious if people have had success adding vanilla beans at the end of the boil? I've...

I've brewed about 50-some batches at this point, and along the way I have stashed some of these beers for extended "aging" just to see how they respond to time. Unfortunately, I haven't had much success with this. I haven't had any bottle bombs or anything, but nearly every one of these beers...

So yesterday I brewed a 5.5 gal AG Imperial Stout... 18 lbs Pale Ale .6 lbs Roasted Barley .6 lbs Choc Malt .6 lbs Med Crystal .6 lbs Black Malt I mashed the whole deal in a 10gal cooler. This is only my second all-grain brew, so I expected that with that many grains in a 5.5 gal batch...

I was asking some guys at my LHBS about methods for reaching target gravity for a brew. I know that in anticipating low efficiency with all-grain (especially with big beers) one can simply mash more grain, boil down until you reach the desired OG, etc. However, my thoughts on this are...

I recently upgraded my brewkettle from a plain stainless steel 5 gal pot to an 8-gallon polarware. It makes brewing a lot easier, however my stove is having a tougher time getting 6 gallons to a boil than I expected. In fact, unless I leave the lid on for at least 5 minutes (bad idea), I can...

I recently upgraded my brewkettle from a plain stainless steel 5 gal pot to an 8-gallon polarware. It makes brewing a lot easier, however my stove is having a tougher time getting 6 gallons to a boil than I expected. In fact, unless I leave the lid on for at least 5 minutes (bad idea), I can...

I've been finding that my hydrometer readings are consistently reading about 10 points too low. I know that having the wort too warm will bring the temp down a little, but there's no way that it's that warm. Also, when I measure final gravity, the readings also seem to be about 10 points too...

I just bottled batch #10 this weekend, I would say that 7 of those I transferred to secondaries. In reading some threads on here, I'm starting to have second thoughts about doing that at all. I see the time frame of 1 month thrown around a lot, as in "I leave the beer in the primary for as...

Saturday night I brewed NB's "The Number Eight" (high-alcohol Belgian Dark). Fermentation started as normal throughout Sunday, and this morning (Monday) I checked-in on it to make sure everything was safe and sound... it was clear I needed to switch to a blow-off hose. This was at about 5:30am...