BeerTools Discussion Forum

I've done 2 gallon batches in my 6.5 gal carboy. Too much headspace in your primary is no big deal. I've done 1 gallon batches, mostly mead and cider, in 1 gal jugs, but be prepared for some minor explosions even with a blow-off tube. I suggest just using the 6.5 gal carboys you have, unless they're...

If you add enough zest to seriously affect the pH of your mash, you've probably added too much. Juice doesn't need to go in the mash, so you don't have to worry about the pH there (juice has fermentable sugars in it already, just add it during the boil). I think the reason you'd want to use the zest...

How about a Belgian style ale?

I added 3/4 tsp (not sure on the weight) of coriander seeds at 15 & another 3/4 tsp at 5 mins. I wish I added more. I cracked the seeds with a mortar & pestle before throwing them in. Next time I'll up the coriander to at least 1 tsp for each addition, maybe 1.5 at 15 mins. I also added 1/4 ...

I say give it a shot. It might not be an exact clone but you might like it better. The recipe sounds pretty good to me. I added coriander and orange peel in two additions to my witbier, I think that was a good idea (15 & 5 mins). My only thought is: The blueberries probably won't make much of an...

I agree, wait at least two weeks. Beers with strong flavors or high alcohol will take longer. I also suggest leaving a bottle in the frige for a few days minimum before opening it. The extra time in the cold helps the CO2 dissolve evenly into the beer, giving you better carbonation. A week or two in...

dark extracts seem to be less fermentable than light extracts, so that could be part of the problem as well. if you want to maximize your attenuation, use light extracts and add color & flavor with specialty grains. also, dropping some dry yeast into a mostly finished beer probably won't do anyt...

BlackPoint wrote:lol No problem! Yeah we're all about the hops! But we also like darker beers like stouts and porters! We're in the northern California, in the Bay Area.

Where around the bay? I'm in Oakland. Let me know if you want to swap a 6-pack.

Aaron
akueck at comcast dot net

PS nice propane setup.

i just did my first fruit beer. i added 4.75 lbs fruit in the secondary. make sure you leave lots of headspace with fruit, even in the secondary! i had to clean the walls once.

your beer sounds great, good luck!

was it a self-contained kit? if so, i would guess they'd give you exactly the amount of hops you're going to use--3 oz. if you bought the hops elsewhere, then you'll have to guess. if the full batch is a partial boil, your utilization will be better with the full boil partial batch. skimp a bit on t...

I use some IR thermometers at work. They're measuring the intensity of light at 1 or 2 frequencies (usually in the IR) and comparing that to your standard black body radiation. The higher the intensity, the higher the temperature. IR thermometers can be pretty accurate, but things like surface curva...

Bottles were always chilled in the refrigerator. Tonight, I opened two bottles at room temperature, and both were gushers. Sad As a precaution, I have moved all of the bottles outside until I can figure out if I can do anything at this point. ....... By the way, I just put a bottle in the freezer f...

The temperature of the fermentation. If the fermentation is cooler, there will be more carbonation prior to bottling since the solubility of CO2 will be higher. If your fermentation room is varying in temperature, your poorly carbonated batches may have started warmer and therefore with less dissol...

Like: 1 Short descriptions of brews posted, or at least staff that can describe them. 2 Beer specials--come in on Thursday for cheap growlers of our special beer. 3 Visible brewery, if just a fermenter or two. 4 Rotating brew on the menu that is something different. Saison, fruit beer, mead. Keep it...

The technique I used when bottling was simple. I would boil my priming agent in a small amount of water, enough to allow the sugars to dissolve readily. I would dump that into my sanitized bucket, then siphon/pour the beer through a tube into the bucket so the outflow creates a slight swirling in t...