Recent content by Cabbie

OK guys I have a time-restraint issue and need some quick help! - Have an IPA dry-hopping (mesh bag) in a keg right now. Has been on dry hops for 5 days at room temp, NOT in the fridge. - Want to add gelatin to clear the beer AND carb at the same time - Only have 48 hours as I need to...

Thanks sidepart! I know hops are the closest relative to the maryjane so i guess it shouldnt be surprising that it smells like da bomb!

hey nutty, just wondering if you could give me some followup with the skunky wort. made a pale ale last night with tons of centennial and cascade late additions and wort was def skunky before pitching once i got temp down to 66 this morning. did your beers turn out ok?

I know this thread is over a year old, but anyway...... I am preparing to brew this Calico clone this weekend and have a bunch of hops in my freezer which I would like to use. Do you guys think Chinook is an acceptable substitute for Nugget? Or would this be a weid flavoring profile...

what size tubing do you use as blowoff to go over the airlock?

thanks for the input guys. yes im pretty sure it is definitely contaminated now. Even though i have brewed about 20 batches of beer, i still second guess my instincts of good and bad beer. looks bad, smells bad and tastes bad: must be bad! lol. still learning!

this is what fermenter looks like: i have looked up some contaminated pics and this looks like first stages

Dont worry I wont take it the wrong way! Lol ive been only brewing a year and these are the first "off" batches i have had, so no im not entirely certain its sour. It has also only been in primary 3 weeks, but doesnt seem to be improving. Def could be yeast stress i guess (just not sure what...

Thanks for response Pearson. Yea so maybe yeast was old or something. Bummer man! Only other thing i can think is i have added dextrose to both of these batches during boil to kick up the alcohol content. Could this have anything to do with sour taste?

Ok, my last two batches have been infected by something (or at least im pretty sure they were infected: very bitter and sour aftertaste). I am assuming it was the yeast which was washed from previous batches. One was about 6 months old and the other was on its 3rd generation. Both I had in...

Thanks Potter. Yay the carboy was probably a little too full so the top is crowded, and its an 7% heavy so some crazy fermentation going on. Already switched out airlock for clean one. Doesnt smell bad or anything so im not worried about contamination. One more question for you: how long is...

OK, so I leave a Scotch wee-heavy ale fermenting in my garage as we go to Disneyland for a couple days. I brewed this batch on Saturday, put on a blowoff until Wednesday (the day we left), it looked like it had calmed down for the most part, so I took out the blowoff tube and stuck an airlock...

Just brewed a fresh batch and would like to step up my starter for another day before pitching. My question is how long can you keep wort before pitching the yeast in? I have heard you want to cool down and pitch as quickly as possible.

im curious about those pics cudaaar. i know its been over 2 years since you posted this, but is there a password i can use for photobucket?

Im wondering if anyone has used the Dark Candi Sugar in a brew and does it really give a 275 SRM color? Specifically I have the Brewer's Garden Belgian Dark Candi sugar rocks. BeerSmith says dark candi sugar is 275 srm and specs on websites that have it for sale do as well. I just cant...