Recent content by br3ds0x

I’ve never had issue with fermentation with my brews before, but for some reason keep having issues fermenting a simple sugar and water mixture. Tried a batch with an OG of 1.040 with champagne yeast, did not ferment at all after 5 days, added US-05, still no luck. So did a new batch with...

Does anyone know where a coconut beer would fit into BJCP judging? Fruit Beer? Vegetable Beer? Nut Beer? Google tells me a coconut is a fruit, a vegetable, and a nut? ahh

Was curious if anyone could confirm/negate my thinking about this. Say you had a finished beer at 7.2% (1.080 to 1.025). If you barrel aged the beer and added some more dextrose and champage yeast, could you more or less calculate the abv the same way? For example, 1# per gallon of dextrose...

Interest in trying this out..the idea of a single malt / single hopped beer is intriguing..especially since I love Maris Otter

I did not record the gravity of my last runnings. I have a couple batches fermenting with filtered water, I'll see if that helps improve it. I also got some lactic acid to use on future batches to help with the Ph. Although, on the batch I just did, I entered in all the info to the Bru'n...

The one I just tasted was a Mexican Lager. Details below: 2.5 Gallon Batch: 2# Pilsner 2-Row 1.5# Flaked Corn 1# 6-Row 0.6oz Carafa II Mash in 5.67 qt at 163.7. Mash at 152 for 75 Minutes Batch Sparge with 2.23 Gallons 168F water. OG of 1.051, pitched with WLP940.

I'm trying to narrow down what is causing a bad aftertaste on the beers I've been making. No matter what beer I brew, ale or lager, (Wheat, IPA, Pilsner, Bock) I'm getting the same aftertaste which overpowers the beer (as well as a similar smell for all of them). It's an astringent aftertaste...

I found a clone recipe for magic hat and tweaked it slightly based on what I had on hand. I love the smell of the beer, and the taste, but it's really lacking something on the back end. The flavor really falls off the second you swallow it so I'm looking for some help on giving it a little...

I found a clone recipe for magic hat and tweaked it slightly based on what I had on hand. I love the smell of the beer, and the taste, but it's really lacking something on the back end. The flavor really falls off the second you swallow it so I'm looking for some help on giving it a little...

Does anyone know of any companies in the greater SoCal area that sell larger size fermenters? The closest I've been able to find searching online is Oregon, but I would prefer to see them in person before ordering. Thanks for any help!

Thanks for the replies. I know I'm definitely still in the learning stages of brewing, but figure the best way to learn more is to keep diving in. So say you were going to have 5 fermenters, in an open room that was kept at 75 degrees. If you wanted to keep the fermenters at say 65, you...

I am trying to get some information on fermenters (200l or more capacity) for a business plan I am putting together. In doing research, I've found some that are heating/cooling temperature controlled, however I have not been able to find these in sizes any larger than about 20 gallons. When...

Just brewed this as my first AG batch. Only wanted to do half a batch and added a couple ounces of honey malt. Had an OG of 1.037 (BeerSmith estimated a 1.043). Being my first AG, I ran into a few issues and see areas for improvement. Nonetheless, looking forward to trying this in a few...

Got it, thanks.

Just ordered one on Amazon to use in a fridge I just picked up as a fermenting chamber. My question is, do I need a heat source in the fridge? Or do I only need to worry about hooking up the cooling side?