Recent content by wwright

Started at 19. Still 19. Still can't sample on brewery tours. It's a tough life. Sent from my iPhone using Home Brew

What does the "citrus" flavor taste like? I fermented an American Pale Ale pretty warm at around 72 (ambient temp) and was not expecting citrus flavor to be bad. But now I am trying the beer, after 10 days in primary (yes, I was eager) and 2.5 weeks in bottles (yes, I was eager) it tastes like...

When I dump it into the sink then rack it back into the carboy, is that one racking or two?

Man, i'm confused. Was I not supposed to start that way? PS its been 3 days, and I know you said to let it ferment 3 weeks, but I put it in the oven at 250 and I think it's done fermenting. Will rack to secondary tomorrow then tertiary 12 minutes later.

These high abv gas station beers frustrate me. That's the best word to describe it. Frustrate. I find myself staring them down and asking "what are you playing at?" I have yet to try one though.

I hear about these "magical" fining agents, and they sound great, but it looks like some actually take yeast out of suspension. If I'm bottle conditioning and have no way to force carb, then I need yeast in suspension, correct? For bottle conditioning then, does one have to use a fining agent...

Is the purpose of bottle conditioning for taste or for carbonation? Is it alright that force carbonation skips this conditioning step entirely? Does it just depend on the beer? For instance must stouts condition but wheat beers can be force carbed?

After reading the entire thread, I am yet another man to say "it won't be as good." Everyone just wants you to have the best experience possible, and no one associates that with making more beer VIA watering it down. Any beer is good beer, but we want you to have great beer.

I made an extract pale ale and accidentally boiled too much water off. Now I have 7 bottles that are 7.35% ABV. They tasted like champagne out of the fermenter. They sat in primary for 10 days. Absolutely too soon to bottle, but I did anyways. Incompetence is a sly beast. Any suggestions for how...

Was trying to calculate my IBU on Brewers Friend for a 1 gallon Amber Ale. It said my Ibus was 101...well huh. Seemed a bit high. Would appreciate some input/analysis: OG was 1.050 Boil size was 1.5 gallons Batch size was 1 gallon Hops type was Mt Hood pellets, 5.6%. Hops additions were .66...

I'm trying to ferment 5 gallons of wheat beer with a stuck on fermometer that says 74 degrees. Thus the actual liquid temp is 74. Im using Notthingham Ale yeast. Says it's optimally fermented below 70 degrees. Huge deal?

Yes, repitching yeast would be a fine idea. After a week if it's just now picking up, there's no guarantee that it is even the yeast that you put in that is fermenting. It could be wild yeast.

If I'm using city tap water, out of the Florida aquifer, do I really need to investigate into the quality of it? I can't imagine it's that much of an issue. Is it really only necessary for super region-specific styles of beer? For a good old fashioned IPA, Amber, American Pale Ale, or other...

Knew a guy who worked for bud light. You know the gentleman who have the wonderful job of tasting commercial light beers? The things they taste go in two piles: sub-par and sub-sub-par. The sub-sub-par is sold as natty, the sub-par is bud light.

So when should I take a reading to get a reliable OG?