Recent content by koenigwi

6340

I brewed a four way split batch SMasSH with maris otter and a different hop planned for each fermenter: cascade, citra, EKG, and Hallertau. I did a single mash and collected about 9 gallons to do four 2.25 gallon boils and end up with 1.75 gallon batches in four white plastic 2 gallon icing...

I know this is an old thread, but what happens if the sparge water isn't drained immediately? I drained the first runnings, added my sparge water, vorlaufed, and then got pulled away for some kid stuff before draining. It sat for maybe an hour starting at 168 and ending at about 158 when I got...

Ha! I know it's a typo, but that's a funny mental picture.

Little bit of sawdust clinging to a poured basement wall. It's a work shop / brewery. I throw a light tarp over the fermenters when I'm making dust.

It's clear. Nothing on the surface at all. Starsan in the airlock. Is that common to get some color in the airlock?

I have a green ring on my airlock. It's on the floater piece and it's on the center post. No significant odor. Infected? It's a cider with safecider yeast. OG 1.048 on 4/23. Haven't checked the sg since. EDIT: ok, I checked it. 1.000 on the money. I'm not sure if the taste is good or...

Turns out that's a bad idea. Seemed like a good idea to pre-sanitize a bunch of water, so I could do a 2.5 gal boil and top off with three gallons plus have a couple extra clean gallons in need case I needed it. Boiled the water. Cleaned and sanitized my bottling bucket. Poured the boiling...

I brewed a 5.5 gallon batch of blonde from my LHBS. Wort sample was delicious and now it's going 1000 miles an hour. I'm excited. http://www.apexbrewwares.com/Beer-Making/Beer-Recipe-Kits/blonde-bombshell-belgian-blonde.html I think this is my last extract batch. Time to go all grain.

Forgive the noobishness, but why mazer? I get from the context that they're mead-makers, but google tells me a mazer is a German drinking cup.

I just got started and learned that I really should have a 15 gallon kettle. My 7.5 gallon kettle is barely big enough to contain a boiling 5.5 gallon extract batch. To try all grain, I need either a smaller carboy or a bigger kettle. I also learned that my kitchen stove has a hard time...

Come on. Nobody hates that, especially when it is well deserved!

Figured I'd post an update. I sampled one bottle per night after I opened my pop bottle too soon. I would say the pop bottle needs to be rock hard instead of moderately hard, if I were going to try that again. After 2 weeks, they seemed about perfect on carbonation so I went to pasteurize as...

Is there some sort of documentation to show typical fermentation rates? I'm thinking something like a growth curve for kids.

So how would one determine what it will go down to without using the wait and see method?