Recent content by ethangray19

I recently brewed a beer 2 row 89% 15L 5% oats 6% .8 oz coriander 21 IBU - 60 min addition of cascade WLP 515 Antwerp Ale yeast - DeKonick strain What BJCP category do you think this would be?? 16. BELGIAN AND FRENCH ALE ???? 21. SPICE / HERB...

That's what I am figuring but does anyone have experience doing these replacements?

Want to make a Belgian dubbel and RIS as my next two brews. I have tons of two row and these beers call for Belgian pils and English pale respectfully. What do y'all think about going with 2 row?? How large will the impact if all else is the same. Yeast. Belgian candi syrup. Specialty grains...

im going for it. im cheap, lazy and feel confident it will be awesome. i am brewing the old ruffian clone from byo. i know it is an american bw but we will see. thanks for all that gave input

What do yall think? I have a WLP002 yeast cake on the bottom of an ipa i just made about a week ago and was thinking of making 2.5 gallons of 1.104 OG barleywine and racking it on to the yeast cake after i rack the ipa to a secondary. I did some research and most signs point to "no" as far...

thanks, going to try vinegar.

So after my last brew i put in some oxyclean and filled up my 6.5 gallon glass carboy with room temp water. I then left it for a few weeks in my garage. I dumped out the water and used my carboy brush to try and get the crystals/chunks of oxyclean that have stuck to parts of the inside of the...

thanks; all good info and i will go with what the majority say; basically everything is probably cool. It still is crazy how carbed the bottle are after 1.5 days

i know I just smelled something fishy when I looked at the bottle a day later and saw some bubbleage at the top; then openning up a grolsch bottle and a full on carb sound made me think, maybe the beer was not at final gravity; i was hoping for 1.007. We will see

thanks for all the thoughts. For right now i put all my bottles in a plastic tub with water and ice to keep the bottles cool. I took three beers and placed them in another plastic tub with no water or ice. I will be closley monitoring the three that are not in ice water.

it is about 72-76 in my garage where the bottles are conditioning

BTW; i fermented at 68-72 F with WYEAST 3944; i made a starter and it was a very active/almost explosive fermentation

Here is the deal; this is my 15th brew and I have only had one single beer ever explode on me and i think the bottle was bad..... but here is why i am worried this time and would love to hear anyones opinion. Brewed a belgian wit with an OG of 1.048 on sunday july 19th. took a gravity...

thank you.:rockin:

I am assuming 3-3.5 grams of corn sugar per 12oz beer??? Correct??:rockin: Thanks