Search results

+1. Leave it if gravity is dropping

40L stout 15L pale ale 15L rye lager 20L berlinner weisse 20L oktoberfest 110 L total from US Cumulative: 5376L

Perfect. Strange fermentation for sure. I'm assuming you had a good pitch rate and oxygenation early on since it started fermenting so quickly. Sounds like it's progressing well, though. Personally, I moved to a refractometer since my final gravity measures with a hydrometer were, let's just...

The amount of bubbles you're getting suggests (to me) that it's the yeast and not just nucleation points from the hops. What's your temperature regulation look like? If it's swinging several degrees the yeast may be slowing down at the cool temps and getting more active at warmer temps. There...

I did use a blowoff and everything is going well so far! Looking again, I may have over estimated my volumes. Still, full enough I was worried about headspace. I ended up transferring some to a growler before pitching. I figure I can dilute it and have a starter for the next batch

Started my Oktoberfest yesterday (1.062 OG). My boil volume was high, so I racked about 21 Liters (plus 2L starter) into my 24.5L carboy and pitched yeast (WLP860). Optimal temperature range is stated as 9-11C. I'm trying to ferment low to avoid a giant mess in my fermentation chamber. Right...

Seems like overkill to me (and hard to get the grain out). I'd use the keg as a lagering vessel or to age sour/wild beer

Air tight pet food storage containers (new) are used by many a home brewer to store grains. You could also put gamma 2 style lids on few buckets to store smaller, pre-weighed amounts of grain. Purportedly, these approches limit effects of by reduces exposure to air. I've never tried storing...

If you're not interested in saving time, you can take my approach of using a Corona style mill with a hand crank. Definitely no time savings there!

If you've ever crushed your own grain, you've seen how much more volume it takes up in your bucket after crushing it. I'd never put a number to it, but this certainly agrees with what I've observed visually

better plan on Oktoberfest if you haven’t gotten it started yet. Although, it is habanero season and and habanero hefe is perfect summertime sipping and turns around fast...

Bon Ami powder cleaner. Similar to bar keepers friend, but gentler on your skin (and environment). If you believe the link below, at least: Bon Ami vs. Bar Keepers Friend (Test Results) - Prudent Reviews

Either way is going to be fine. There won't be much pressure buildup in four days. A small hiss is all I'd expect each time you release it. The idea is just to get any residual oxygen out of the headspace as it carbonates. Keep in mind: it takes quite a while for beer to become oxidized. I...

It will likely take a few days for any CO2 to build up. I'd just pull the PRV every four days or so. If the temperature is higher than during fermentation, then some CO2 will leave solution as well.

Love the use of whole hops here. Keeps the hop material out of the fermenter (and keg)!

https://www.northernbrewer.com/pages/priming-sugar-calculator I like this calculator from northern brewer, but I agree with everything here. I'd release some gas once it's primed (or even as it develops carbonation) to remove oxygen from the headspace. Corny kegs don't have oxygen absorbing...

Animal feed will have some impurities (i.e. there will be some non-wheat seeds, more chaff, etc). There might be a slight favor difference between malted and unmalted wheat but I don’t know how much this will show up at 0.5kg in your particular recipe. Check the total diastatic power of your...

Many thanks, I'll share this and see if we can get it running

I'm a German beer guy, but noble hops don't grow so well stateside. I've got magnun, crystal, Mt hood, and sterling (L to R).

Hello, everyone! Longtime homebrewer, but new member. I've been brewing for about 8yrs. I've followed the typical progression (stovetop extract, partial mash, now electric brew system). I've recently upgraded to kegging beers, growing my own hops, and am trying my hand at growing and malting...