That was part of my thinking. Why add oxygen and taker a risk of some wild yeast or bacteria getting in unless it is a high gravity brew. I did not allow ALL of the brew kettle hops to get into the fermenter, but some did. Do you prefer keeping them out of the fermenter?
This question might be a little recipe specific. I read A LOT over the past couple years about how secondary fermentation is usually not necessary for most ales. However I am currently fermenting a "John Q. Adams Marblehead Ale" from Northern Brewer and it suggests 1-2 weeks in primary, and...
No. I do not think that Sam Smith is bitter at all. I can usually enjoy IBU levels up to about 40...then I start thinking of anything above that as a sipping beer, not a all day drinker. Now you see why I am concerned. The only thing I am wondering at this point is if it is possible that my...
I added a jpg of the brewing instructions to the original post. My past 2 recipes had no late editions...they were simple with just the original addition at the start of the boil. Though I have no wort chiller I boil 3 gallons and put my brew pot into an ice bath. I am not sure how long it...
I should have been more clear. I edited my original post. I brew recipe kits that are extract with specialty grains. The Hops are always premeasured. I can drink IPAs and do not feel I am hop sensitive. My last English Brown was supposed to be 24 IBU ( i picked that so that my wife could...
I have a concern about Hops. Should I boil them on brew day in a bag or dump straight in? Should I filter them out when pouring into the primary? I ask these because it seems every kit I brew turns out with more hop bitterness than the recipe claimed it to have. They are not ruined by any...
Long story short. I am brewing a Hefeweizen ( Northern Brewers Hank's) and want to leave it in the primary fermenter a little longer than usual. The last hefe I had was good, but not great because there was a slight green apple odor and taste. I understand this was likely acetaldehyde. I...
Most of the responses seem to confirm the importance of readings....especially in all grain brewing which now makes sense to me. Thanks for the response. How to you 'unstick' that fermentation you refer to?
I guess you would say I am somewhat new to brewing beer. I started with 3 batches or so with a 'Mr. Beer' many years ago and found out that was not enough. I moved up to 5 gallon batches and I just bottled my 4th batch last week. I have been very happy with each batch I have made. I follow...
To answer the original question NO...cold crash is not necessary. I think most people agree that it makes beer clearer, but has negligible effect on taste, if any at all. Theoretically I suppose anything that settles out has an effect on mouth feel as well. I don't cold crash. I don't have...
When I first made the move from my "Mr. Beer" 2.5 gallon days to using standard 5 gallon equipment and grains/extracts...I also just used regular sugar the first time or two instead of batch priming. It was what I was used to so I did it.
I used 'sugar in the raw', and right out of the box...
I have never had anything happen to any of my beers in the bottling process. I admit that I clean my bottles but I do not go crazy with it. As soon as I pour a beer I rinse out the bottle thoroughly before I sit down to enjoy the fruits of my labor. I rinse it AND I leave it full of the...