Search results

I would 100% skip anything that involves stirring after primary fermentation is complete. Oxygen is the thing most of us try really hard to avoid once the yeast is done working. If you have cloudy beer without oxygen it will still taste better than clear beer that has oxidized. One of the best...

I only do a PBW soak about once every 4 or 5 brews. I start with 1-2 gal of straight hot water. Put the lid on and shake like hell. Dumb and see if sediment is left. If it is I do it again. Then the same process with star san except I hook up a picnic tap to the out post and pump out some...

Drink it all as fast as you can :mug:. Future batches you can skip the secondary. There are loads of discussions about it that you can search for on the forum. To help get the finished product more clear you can Irish moss or whirlfloc in the last 15 minutes of the boil and get your bottles or...

Im sure it will still be beer. It just might taste like an armpit.

Smoked malt maybe?

How old are you supply lines in the kegerator? Any chance of beer getting sucked into the regulator? I have had a slightly noticeable sour/metallic taste for 3 batches in a row. It could have been all in my head cause between me and my wife I was the only one that picked up on it but she also...

Coors Banquet. Cobra Kai!

Most likely yeast hanging out, I would recommend waiting till they drop but if you are kegging it they will drop to the bottom once the temp is cold. For future reference you shouldn't have to check FG daily. It opens up your brew to a higher chance of infection and oxygen exposure. Most of the...

looks perfect

Make sure your valves are closed before anything. You normally catch it fast but it really sucks if you dont.

Stalk facebook market place and craigslist for home brew equipment in your area. If you are near a suburb or city things pop up frequently. 6.5g buckets and carboys are pretty common. I made the mistake of buying everything I needed to make 3 gallon stove top batches. Then went to outdoor 5...

In my early days that is how pretty much every crush I got from my LHBS and from anything pre-crushed online. I'm guessing they run with a bigger gap since they have to have the crush OK to run on any system and avoid stuck sparges. My crush at home looks just like Bracconiere's. If you run with...

I just started doing "all grain" starters on my stove top during the lockdown since I always have base grain and DME seems expensive. I've only done it twice so my water to grain ratio isn't dialed in to hit 1.040. Both times I have added normal sugar to bring it up to the goal gravity. I didn't...

I always start my starters at least 4 days ahead of my planned brew day. We can do small things to manipulate them but they are still on their own schedule. I normally keep them on the stir plate with it running for 12-24 hours, turn it off for another 12-24 then cold crash and pour off the...

I did also try a malted cider once but it was probably 3 years ago. I don't remember not liking it but I don't remember loving it also. It might be something to look into. The recipe I have written down was 2 gal honey crisp cider, 2 gal regular cider, 2 lbs amber DME, 0.5 lbs crystal 60L, 0.5...

I'm really far from a cider expert (or even a homebrew expert) but in the few batches of cider and skeeter pee I have done I have been able to use potassium metabisulfite and potassium sorbate to stop any farther yeast activity. I was OK bottling them, one in swing top Grolsh bottles and the...

As long as the bucket was smooth and sanitized on the inside you should be good. A lot of the things with the PP food grade label just mean its PP with no added dyes. But I would highly recommend getting set up to use blow off tubes. That way you can get about 5.5 gallons in the bucket to...

If you have the ability to keg you can brew without doing anything about the tang then pour a glass and add 1 drop of lactic at a time till you get the effect without making it to sour. Once you are at the right taste you'll have to do some math to figure out how much for 5 gal.

Maybe some lactic acid in a small amount. No idea how much or if the small amount would add the "tangy effect" without adding a sour taste. Acidulated malt could also possibly work but it might have to be added near the end of the mash.

Looks like I found where I'm going to buy my 1st sack of mecca grade malts. Thanks for the share.