Search results

So I brewed 5 gallons of this and it's been kegged for a couple weeks and is coming together nicely with age. I have another 5 gallons about to finish up, cold crashing as we speak, and was curious what you all thought about adding some coffee to this recipe? A bourbon vanilla coffee...

Just cut up and scraped 3 beans and put them in a press with 4 oz of MM. How long should I let it sit to make the extract, before I add the extract to my keg?

Is there a reason I should wait until kegging?

okay...so i just racked to secondary and threw in 2 vanilla beans...problem is I threw the whole bean in and didn't split it, scrape or cut it up. how big of an issue is this? :/

I set my fermentation chamber to 64* for 4 days then i'm increasing to 67* for the next 6 days. Thanks.

What temperature is everyone fermenting this at?

So water instead of beer?

So I got my French press delivered today and I'm wondering what the best way to spice my pumpkin ale would be. The beer has already been kegged and carbed. Would it be wise to draw done beer off and use that with the spices in the French press? If so, would I heat the beer at all to help...

I skipped secondary and left in primary for 3 weeks. Seems to be a consensus these days that racking to a secondary just introduces a greater chance of oxidation and infection with little benefit. At least based on my reading

So my pumpkin is done and its pretty damn good. With that said, the spices have faded some, which I kind of expected. I have it on tap and am looking for the best way to add some more spice. Which option would be best for a spiced tea? - boiled water - Vodka tincture - French press

Still looking for insight on #6. :)

Thanks for the responses. Sadly I already put it in the fermenter using Nottingham. Guess I'll see how it goes. I realize I should've kept it simple my first batch but right, wrong or indifferent...I rarely do that. I like to jump in the deep end and learn the hard way lol. Anyways, my...

Last night I picked up 3 gallons of fresh (pasteurized) cider, 3/4 gallon of tart cherry juice and 3/4 gallon of black cherry juice. My plan was to add an addt'l 1/2 gallon of cherry juice to the finished batch, post fermentation, to bring it to 5 gallons and add in some of the cherry flavor...

Hmm...this seems like an interesting approach? http://www.williamsbrewing.com/BIG-OXYGEN-SYSTEM--P3474.aspx EDIT: Reading reviews, the regulator is kinda useless...

link?

Per my local HBC I have a local place that does not require an Rx. Back on topic...what do i need to complete this? or is there better options?

So i'm looking to upgrade from a "shake until my arms fall-off" aeration to a pure oxygen setup. Here's what I'm thinking based on this thread: - Medical Oxygen tank from craigslist ($35) - Pediatric O2 Regulator - Dissolved Oxygen Meter - Silicon tubing - ...unsure... What would I need to...

So i just steeped my spices for 10 minutes on low on my stove top, cooled and dumped into the wort. Did a little taste test prior to adding the spices and WOW! I'm blown away i made this myself. EXCELLENT recipe. Can't wait! SG: 1.069 Current Gravity (near finished): 1.026 ABV: ~5.6%

I was thinking of cold crashing in my fermentation chamber to like 40* prior to transferring to my keg. Would this help with clearing it before transfer?

That's kinda what I'm gonna do too. Guess I'll spice today and see how it goes. How large of a batch did you do?