Recent content by BHive

Dont worry about the particles. Your always going to have some make it through. When transferring to primary fermenter I just open the valve and let it go. I really don't worry too much about the trub, although I do try and leave most behind in the kettle. Again, inevitably some make it through...

But I do feel smarter after every homebrewtalk consultation. :mug:

I just attempted some online calculations also. Using a Gravity to Brix scale I determined my original brix was 15.65 (1.064). And my current (after fermentation) Brix was calculated as 7.06 (1.006). That's obviously lower than I even intended. Calculating the abv then gives me around 7.5%abv...

This is all great advice, thanks. I'll use a starter next time. I've made sure the smack packs were fresh so I thought with the nutrient inside it would be adequate. Also, I will try a longer mash. Maybe 90 min.

Interesting. I did not consider that at all. So how do I adjust my reading to account for alcohol?

I know I'm just another homebrewer wondering why I keep ending up with higher than expected FG issues. Here's my process. Brew in a bag. I heat my full volume of water (8.6 gal) in kettle to 160f to get a strike temp of about 152f. I stir in my grain (13#). I then place a insulation jacket...

I know most people comment that they can't tell if the moss actually clears it much or not and I wondered the same for a long time. But a few batches ago I made this Belgian blonde and it was very hazy. The next batch I made the exact same recipe again only that time I added the rehydrated moss...

Ok. Didn't think of grinding it. Just threw in a pinch. But I've never noticed it floating on top in the fermenter before like it is now

Has anyone done what I just did, which is to forget all about the Irish moss until the end of the boil? I just threw it in at the last 2 minutes of the boil dry without rehydrating it first. Just wondering if anyone has done this and if it still seems to have any effect. Interestingly, it...

Cool so 30 and then about 11-12 after that?

I've had my batch in the keg for about a week now set at 12 psi. Problem is its been sitting at room temp. I truely set it and forgot and didn't think about the difference the warmer temp would make. Now it's in the fridge but I need it ready by sunday (superbowl) and I'm not sure where to set...

Here's a photo of my logo that I printed. My initials are BB so I call my home the Bhive. Pretty basic.

Today was a great success. I started with 8 gal. Squeezed til I got just over 7 gal pre boil. Hit my pre boil gravity and nailed the OG. This is looking to be a good batch

Good stuff. Thanks everyone for the tips. Definitely going to measure the pre boil volume this time. And I'll start out with 8 gallons. Squeeze to get to 7.5 pre boil. Boil more vigorously and hopefully not have any leaky hoses. Brew day is tomorrow so I'll let yas know how it goes

Yeah I had a little more left in my kettle than I expected. After fermenter was full I still had a decent amount left. Maybe 3/4 gal but again I did not measure that either