Recent content by johnnyboy847

I ferment in a bucket wich I cannot see through, so I can't really tell where the yeast is before opening the bucket. Are the bottle bombs a real risk? How should I prepare for that?

The yeast was Danstar Nottingham Ale Yeast, and I left it in the fermenter for 3 weeks, could that really not be enough? The original recipe tells to ferment it for only 9 days.

Hey guys! I just bottled my first centennial blonde with nottingham yeast. I let the beer ferment for 3 weeks and FG was 1.008 so I'm pretty sure it was done fermenting. Brew temperature was 70 degree fahrenheit. My batch size was 18 liters (4.7 gallons), and I was looking to get at least 16...

I'm also interested in this. How easy is it to remove trub like this? Is it going to clog or am I able to just lift the bag up with only the turb in it? (probably not that easy :) ) Does it need to be squeezed after pulled out, or should I just let the wort run and is it going to take a long time?

I'm sorry to say I ended up dumping it. There was just no way it would end up being drinkable beer. Even the fermenter is still smelling like it, even after I throughly washed it with dishwashing soap. Any tips how to get rid of the smell? I'm now thinking the problem was probably the hops I...

I fermented in 68 ambient temperature, the optimal temperature range for the yeast is 64-74F so I don't think that's the problem. Even if the off-taste would fade away, I still have the problem of not having any fruity characteristics in the beer. Could I still get esters in bottle conditioning?

I have and I do. The off-taste I have has nothing in common with how hefes taste like. My beer is crystal clear at this point, which I'm not too happy about either, shouldn't all the wheat protein still be there? My best guess is something went wrong with the fermenting.

Hi again! The beer has now been in the fermenter for three weeks, and it still has this off-taste. At this point I'm probably just gonna bottle it anyway, but do you still think this is normal? The beer has zero banana/other fruity aromas I was going for, I'm guessing they should be there at...

Hi guys! I have a white, plastic fermenter which I have to use in a room with lights on most of the day. There are no windows so sunlight won't be a problem. I've heared sunlight makes beer skunky, but what about light bulb light? And is this even an issue with a plastic fermenter bucket? You...

Hops make the beer bitter. Hops also contribute to aroma and flavore, if added late in the boil. Bitterness is most commonly made by the hops added early in the boil, 60 minutes or so. If you are brewing pre-hopped kits, you don't need to worry about bitterness.

Hi guys! I'm trying to figure out what people are talking about when they mention their efficiency. I did my first all grain biab and my preboil efficiency was 70%, is this about normal for no-sparge biab? However, I had some serious trub losses (I was trying to avoid trub too much), and my...

I do stovetop biab, and the maximum volume of wort I'm able to boil is around 4 and a half gallons. I'm thinking about brewing a 4½ gallon batch by starting the boil with that volume and then near the end of the boil I would just top up all the boil-off losses. I would probably dunk -sparge...

Thanks! I will try BierMuncher's Centennial Blonde. Is it ok to substitute centennial hops (bittering) with amarillo? Edit: I'm also thinking about substituting nottingham yeast with us-05, since i can't get nottingham. Should it be fine?

Hey guys! I'm looking for a recipe for a simple, cheap, light and low bitterness lawn-mowing ale. Something to make my lager -drinking friends happy. I brew all grain biab. Do you have any suggestions? I'm having a hard time searching for a recipe, since I don't even know what style this brew...

Yeah, I'm just gonna strech my sceduale to this, thanks! This is what I have done always before, but I was under the impression you should have hefes ferment for only 10 days. Thanks for all the answers! :) I guess I'm just too impatient..