Search results

I'm looking for a dual-body regulator with check valves, shutoff valves, and pressure release valves, shipped to 98506. Two examples below: http://www.homebrewing.org/Taprite-Dual-Body-Regulator_p_2956.html http://www.kegconnection.com/chudnow-regulator-dual-body-three-gauge/ Help a...

I just top-cropped ~500 ml of 1469, West Yorkshire Ale, using this contraption. It's in a quart jar topped off with sterile water. Should I let it off gas at room temp for some time, or put it straight into the fridge? I won't be brewing with it for a week or two.

I have only tasted one beer that contained brett, and that was Orval. I have never tasted a real sour. However, I currently have a sour brown ale fermenting in secondary with ECY01, and a pale sour in primary, fermenting with a repitch of the brown ale's yeast and bugs. My question today...

I'm an all-grain brewer, but I'm planning to experiment with 15-minute boil extract recipes, just for fun and to increase the pipeline. Some sources (e.g. JZ's Brewing Classic Styles, the Briess website) are pretty liberal about the range of specialty grains that can be steeped for an...

I have some ECY01 (BugFarm) en route from New Jersey, and I'm in the process of putting together a recipe for my first sour ale. I'd appreciate any tips you folks can offer. I envision this as something like a sour Southern English Brown. When it's ready, I plan to use a few bottles to...

I sent my email at 4 pm EST sharp, and now I'm refreshing my inbox like crazy to see if I was one of the lucky few. I know Joe at Princeton Homebrew isn't sending out emails to those who missed the boat today, and I respect that...but it would be nice to hear from someone who scored, so I can...

It's pretty basic. Let me know if anything seems amiss. Thanks! 1.035 OG 16 IBU 9 SRM I'm using the "amber malty" profile in Bru'n Water, with a .7 sulfate/chloride ratio (i.e., slanted a bit more toward chloride than the default). 5 lbs Maris Otter 0.5 lb Victory 0.5 lb Crystal 40 1 ounce...

Belgian Tripel... My first. 1.080 OG, 1.003 FG, 31 IBU. Fermented cool with the Ardennes strain. A half-pint sample at bottling tasted strong, but with zero fusels. The Belgian character was fairly subtle. I would consider this a success, except for the low FG. Would that bother you? Have...

I bought some Briess Special Roast and Crisp (I think?) Pale Chocolate Malt back in July and milled them at the LHBS. (I was in Colorado at the time; my local LHBS here in Olympia, WA doesn't carry those malts.) I bought a bit more than I needed, and the excess milled grain has been kept in...

I have just started adjusting my water with brewing salts, and I find that my scale, though calibrated, takes a few minutes and multiple tries to give me consistent readings that are accurate to 0.1 grams. (The scale doesn't like me to sprinkle, it wants me to dump. It also weighs best when I...

I brewed a 1.080 Tripel last week and pitched a large starter of Wyeast 3522, Belgian Ardennes. I chilled the wort a bit more than I had planned, so it spent the first 24 hours after pitching inching slowly from 60F up to 65F. After that, fermentation progressed according to plan, raising a...

I am considering using citric acid to add acidity to my mash and sparge water. Neither of my two LHBS carries lactic acid or sauermalz, which would have been my preference. I'm using Bru'n Water for my salt and acid calculations, and it doesn't appear that citric acid is an option on the...

I'm putting my Columbus cones in the Excalibur food dehydrator tonight. There are plenty of cones that look all right, but have aphids under the petals. Some just a few aphids, others a bit more. Should I use all the cones? How much energy should I devote to brushing the aphids off...

I have a first-year Columbus plant that has produced what appears to be a respectable yield. I've been picking cones periodically, trying to gauge the right moment for the big harvest. (It's my first year, too, so I'm flying blind a little bit.) Tonight I cut open a cone and found, for the...

I just bottled a Southern English Brown after only eight days in primary. That seemed kind of fast to me, so I thought I'd check to see whether anybody had ever attempted something similar. I used Wyeast 1187, aerated through a Venturi device plus four minutes of shaking, and pitched a big...

Is there a secret to getting the crown cap on the 500 ml E-Z Cap bottles that are supposed to accept a crown cap? My red baron-style capper can't get all the way down the tall, wide mouth of the bottle. It's the same whether I use the 29 or 26 mm insert that came with the capper. Do you need...

I recently received my Ward Labs water report, and now I'm reading different texts about water chemistry, experimenting with spreadsheets, etc. I find that I'm getting terribly confused--which is not unusual, I'm sure. Only one example of my confusion: my water appears extremely calcium...

My last two beers, a Berliner Weisse and Saison, have a calculated ABV of 3.7% and 5.5% respectively. I intended to create two low-alcohol beers, and yet both of these brews leave me feeling trashed. Paradoxically, the 3.7% Berliner seems to have the higher alcohol level of the two. What's...

Today, I'm bottling a Saison fermented with 3724. It's been at 1.004 for three days. (OG was 1.045.) I don't have enough heavy Belgian bottles to carbonate to 3+ volumes, so this batch will be carbonated to 2.75 volumes in standard 12 oz longnecks. It's my first experience with such an...

Back in February, I propagated a few jars of Denny's Favorite 50 from a smack pack. The first brew with that yeast, JZ's West Coast Blaster, turned out delicious, however, the very last bottle of the batch had a gusher infection. I've had my doubts about this propagation, wondering if an...