Recent content by mattne421

Unfortunately my love for alcohol and impatience got the best of me a couple months back. But seeing this thread makes me want to get another batch going. Maybe a bottle will make it until next christmas (2013)

Hey all so I plan on dry hopping my IPA that i just ordered and have a few questions. I'm using a two stage fermentation and I'm assuming that i let it ferment out for a few weeks in the primary before racking on top of my dry hops? I get that the consensus is to dry hop for 7-10 days but...

brewers best kits are decent. what kit did you get? and also im not sure but i think the kits come with some pretty low quality yeast that you'd probably want to sub out for a premium dry or liquid yeast.

Conditioning temps? Also you racked 3 times?!?!

what are your fermentation temps?

So when i cracked my first brew open a couple weeks ago i was a bit disappointed. It didnt have much of a head, had a rough bitter test, terribly cloudy. ive been a bit down in the dumps about brewing because of this also because ive just realized ive been fermenting at too high of a temp. But...

bottled it about a week ago. will let you know how it turns out in another two.

i made a key lime mint two months ago so i decided to taste it. and it seemed a bit heavy on the lime side. any suggestions to even out the taste?

what kind of off flavors are associated with higher temps?

ive been fermenting my brews at 68* ambient. ive come to realize that ferment temps and ambient are different. Im curious to weather or not im fermenting too high and im getting off flavors because of it

welcome to the boards. dont be suprised when in a couple months you have an entire room of your house filled with fermenting beer. just a tip, id recommend getting a kit that doesnt used prehopped malt extract. Cheers :tank:

most certainly

thanks. bottling

1.045, nottingham ale, 68-70*

hydrometer broke. single stage fermentation, 4 weeks in primary. good to bottle?