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So I have only bottle conditioned twice, and both times were relatively average gravities. I have read about high gravity beers being hard to carb and was wondering how long I should let this one sit.
as stated above, here are the specs: og 1.095 fg 1.020 carbing to 5.5 volumes
Posted: by brew3crew (23 hours ago)
I just mashed in a Kolsch. I’ll be using a decoction mash and I’m changing the schedule by going from 150′ to mash out with the decoction, versus from 128′ to 150′. I’m guessing it won’t change the results, not that I want to, but we’ll see.
-K90
Posted: by Mizfit019 (18 hours ago)
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Posted: by caninedevotion (18 hours ago)
Posted: by gnemesis (20 hours ago)
So my girlfriend asked me to brew up some beers for her house re-warming party (God bless her!). I was thinking of a hoppy pale ale, my Belgian Wit, and then something like a cream ale since most of the people coming are die hard BMCers. So I have been researching some recipes and I really would like to use up some of the stuff I have on hand. I was thinking something like this:
80% 2-row
20% flaked corn
EKG hops 60 min, maybe 2 min
WY1056 or maybe a british ale yeast.
I’ve been seeing that most cream ales are usually made with a pilsner malt and was just thinking how a 2-row or even Marris Otter would be as a substitute since I have like 30 pounds of each to use up. I happen to have an extra british ale yeast lying around that I need to use up too and figure it would maybe give it a little “somethin’ extra”.
Any thoughts before I run with this?
Posted: by wings9191 (16 hours ago)
Posted: by stevemcqueenjr (18 hours ago)
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Posted: by earthboundagain (22 hours ago)
Posted: by awalk1227 (42 minutes ago)
Here’s what I’ve got off the top of my head:
6lbs wheat DME
1/2 lb crystal 20
1 oz Hallertau @ 60
wyeast 1010
5lbs peaches in secondary-fresh peaches to be sliced and frozen until time for secondary. Then added to 2 cups water and ‘cooked’
for 20 minutes at 160 degrees. Secondary for 2-4 weeks and then kegged.
For a peach wheat, what would the difference be if I used Wyeast 1007-German Wheat?
Also, could I get away adding any more hops anywhere without them overpowering the peaches?
Any other recommendations are welcome.
Posted: by Clemmys75 (23 hours ago)
I’m assuming it’s ok to soak a keggle in PBW overnight?
?
Posted: by dimitrius (11 hours ago)
Posted: by ryan585 (12 hours ago)
Posted: by jctribe25 (15 hours ago)
I have had a beer in my fermenter since Saturday.
It fermented well on Sunday and Monday, but by Tuesday had essentially petered out.
A friend who I want to share this batch with is coming over Saturday.
So I’d really like to keg it. Normally, I’d just wait 2 weeks.
So the questions are: who kegs in 1 week? Anyone?
And if I do keg it, what is the worst possible outcome?
I don’t imagine the kegs will explode because high pressure will kill off the yeast, right?
Do we wait 2 weeks because we are afraid of exploding bottles?
In the absence of bottles, what is the downside?
If I taste the beer and it tastes good, does that mean the yeast are done cleaning up after themselves?
Just finished welding up 2.5 tier brew stand. My welding skills are elementary and crude. We are not entering any beauty contest.
I have stood all over ever weld with 178Lbs of me and everything seems solid. Next I will fill up the BK & HLT (15 Gallons each) and fire it up to a boil. Will heat from the burner have any effect on the welds??? i.e. Weaken the welded joints???
Is there any other tests I should be doing before sparking this bad boy up???
Any advice is welcome
Thanks
We banged out the preliminaries at our first organizing committee meeting last night. We have a great group of pro brewers, home brewers, brewing industry professionals, local business people and internet radio pioneers 
on board, using their combined experience and wisdom to make this event happen. This thing is gonna rock!
Saturday- October 23, 2010 Rain or shine!
Downtown Martinez- Near the waterfront park
VIP admission- $50.00 12:00 p.m. - 5:00 p.m.
General admission- $40.00 1:00 p.m.-5:00 p.m.
Food, music, 25+ craft breweries
Shuttle from North Concord BART station
Easily accessible by Amtrak
Children OK- No pets
Check our facebook page for information and developments. Ticket sale date TBA.
In conjunction with the Savannah Craft Brew Fest taking place over Labor Day weekend, the Savannah Brewers League will be hosting the Summer Suds in Savannah homebrew competition on Friday, September 3rd. This will be a summer “session-style” competition with entries limited to styles with OG=1.060 or less (as published in the 2008 BJCP Style Guidelines). The on-line entry window will be open August 10 - 25th.
For more information, visit http://www.savannahbrewers.com/index_files/SummerSuds.htm
Chris Stovall
Savannah Brewers League
Posted: by tewetzel (22 hours ago)
Does anyone know how quickly you can make a decent Berliner Weiss? I have made plenty in the past but they usually take 4-6 months. I don’t want to use Lactic Acid because I dont like the sour it creates. I have always used Lactobacillus Delbrueckii, does making a starter with this help speed up the souring? I am asking because I have always gotten rave reviews from my BW and we have an Oktoberfest coming up and I want to brew one for it but it looks like I will only have about 2 months to prepare. Any help or ideas are greatly appreciated.
Cheers
Posted: by fropones (21 hours ago)
Posted: by JtheFisherman (1 hour ago)
This is a free version of my beer calculator use it to calculate the original/final degrees Plato, apparent/real attenuation, percent of alcohol weight/volume, calories/carbs per volume and much more.
Enter the original/final gravity and temperature and click Calculate.
Posted: by luv2bbq (14 hours ago)
