Recent content by Jaustink83

Yes us-05. After bottling they went into cases to keep out the sun and we're stored on the main floor without any temp control. Chicago weather, haven't been using the ac or heater. This is the info from the last 2 weeks. Of course it doesn't hit the extremes inside the house. 65-75...

This is all great info. Thank you everyone. I was originally worried I wouldn't have yeast left to carbonate but many ppl said they let similar brews sit in secondary for 6+ months and it still carbonates without any additional yeast additions. I figured if their yeast could last 6 months in...

OG 1.12 FG 1.034 ABV 11.29%

Yeah I will try to hold out hope a while longer. I read that about the Champaign yeast too but I also read that it could really make for a dry finnish similar to a dry wine. That made me hesitant to try it.

I have no idea about the sizes. The caps and capper came in a kit but the bottles are my collected commercial empties and vary across multiple brands (goose island, new belgium, Founder's). I think it was mixed well. I made the mistake of not initially mixing my wort and topoff water well in...

As sure as I can be for a first time brewer. I can't pry the caps off with my fingers at all. They feel secure. It takes a good pry with a bottle opener to get them off. The opening feels similar to opening a commercially capped bottle.

Here is one bottle to show headspace. I get no head at all while pouring, even if I pour it hard.

I used 2 packets of Safale us-05 yeast.

This is my first home brew attempt, it is an extract recipe. So I made this extraction recipe: Bcs clone extract I made a few posts here during the process and got everything to work fine. Untill now. I added 4 oz of corn sugar (used an online calc for imperial stout to get the 4oz) to...

I prefer the darker style in general. However I know I should have started with something a bit more basic. The more I read and watch homebrew channels the more conflicting info I find. For example I keep hearing don't use a secondary fermenter unless you are adding adjuncts. It only...

Hey! Sox fan as well. I grew up in Midlothian.

Hi everyone, I already made a few posts in the beginners forum so I figured I should introduce myself as well. I am from NW Chicago burbs (Streamwood) and I am working on my very first extract brew now, a high ABV imperial stout (bourbon county stout clone). I know its probably not something a...

If it helps here are the instructions I have been following https://homebrewsupply.com/content/HBS%20Extract%20Recipes/HBS%20Recipes%20Extract/EX_INS_BourbonCountyStoutClone.pdf And yes I know there are 2 items on the grain list listed twice. I do not know if that is an accident or on...

Sorry, Goose Island Bourbon County Stout clone. Imperial Stout.

Will definately let it go at least a week more but since I added the oak chips I am hesitant to let it sit on the wood longer than a week. Many posts talk about tannins and astringent flavors getting extracted beyond 5-7 days on wood. I've got a system setup to keep it 66-68F. Should I allow...