Search results

I'm 3 brews in, so basically an expert I figure :D As a result, I'm going big on #4 both in terms of style and creating my own recipe. Any feedback is appreciated. Partial Mash GRAIN ------------- 1.25 lb UK Crystal 60L 8 oz Brown 4 oz Chocolate 4 oz Black Patent 4 oz Roast Barley 1 lb Flaked...

I plan to dry hop with pellet hops left over from brew day. It is one half of two different packets, which I put in a new ziploc bag and have stashed in my fridge. Obviously the hop bag gets sanitized - but should I also somehow sanitize the pellets themselves before going into bag/fermenter?

Hmmm....I see that on the website. The printed instructions I received in the store clearly state 1.017, so I'll have to take that up with them next time I'm in.

All - thanks so much for the feedback. The recipe is an AHS American Wheat Mini Mash using WB-06 dry yeast (I did not rehydrate). The recipe gave the 1.017 as the target FG. So, just for future reference - what should I use as a guide for FG? I plan on doing AHS mini mashes for the next...

I did a mini mash wheat beer. Hit OG at 1.049 However, after 4 weeks in the fermenter it's at 1.008 (target 1.017). There were tiny bubbles in the sample (indicating active fermentation?) It's been in a freezer constantly between 62-65 degrees during the 4 weeks. Trying to figure out why...

I used it in my first brew (still fermenting), and so far have no basis for comparison. Is it as advertised (increased body and head retention)? Should I use it in all my brews? Any instances where it should not be used?

Thanks - that's the color I was hoping for. Yes, I was referring to the color of 5 gal. in the bucket - but the sample in the thief was also fairly dark. Sounds like I'm ok. One more question - if I were to "lightly" dry hop this beer, would 1 oz. at 3-5 days after cold crashing be the way to...

So I finally took the plunge and brewed the AHS Summer Wheat Mini Mash (Safbrew wb-06). Everything went very well and I hit the OG of 1.049. It's in a chest freezer bubbling away between 60 and 63F. Only question I have is that the wort was caramel colored vs the golden/yellow I was...

Just finished reading the entire thread over the past week (76 pages as of today). I'm studying up for my first brew, and now feel like the world's foremost expert on bottling. Knock on wood. In an effort to try and give back a little, I'll paste in the notes I took while reading the thread in...