Recent content by hufcat05

Also I should say, I do a full soap and water clean with the soft side of a sponge after every fermentation, figured that would be enough.

I'll pull the whole thing apart I guess and give it a super clean with pbw, it's just a pain with the plumbers tape, took me forever to stop up all the leaks in this thing...

I agree, I'm just trying to find the source of my infection because this last batch I went full paranoid and cleaned everything using Iodophor. My typical fermentation process for my Ales is 2 weeks at 65-58 degrees, 1 week at 72 degrees, then keg and slow carb over 1 week. My typical...

Hello everyone! I'm pretty new to all grain brewing, but I just kegged my 4th full all grain batch today, tasted it, and darnit it was sour again! I'd like to ask everyone what I could possibly be doing wrong and perhaps get a sanity check on what I think the problem is. I think the problem...

Hello everyone, I'm fairly new to all grain brewing, though I do have a fair bit of experience in partial mashes. I'd like to try to make a Smithwick's clone and I found a thread on here that looks absolutely perfect: https://www.homebrewtalk.com/forum/threads/smithwicks-clone.594395/ My issue...

So I decided to experiment with a smokey lager. Started with a Munich Helles and tossed in some peated malts for the smoke flavor. About 5 days into carbonation phase (12 days into lager rest) I lost patience and tapped it. It had a distinct smoke flavor to it that was very pleasant. It's now 4...

Just wanted to let everyone know what happened with this beer. I was reading that originally lagers were done in caves at ~50 degrees before modern refrigeration. With that said, I ended up doing a diacetyl rest, bottled everything, waited 2 weeks at room temperature for conditioning and then...

If this is the best beer I've ever made, I'm going to write a book on "Hot Crashing" your beer, lol

So... I got home and the beer was at 95 degrees. Still ok? Or is this completely destroyed?

Good to know. I've done a 72 degree diacetyl rest on every single one of my ales thus far. 2 weeks at yeast optimal temp, 1 week at 72 degrees, bottle.

So, uh... I sort of built this automatic heating rig using a tilt bluetooth thermometer/hydrometer, google app script and IFTTT connected to a Wink smart power strip which has a 40W heating element plugged in. Basically, I do an internet and it automatically turns the heater on an off to...

Alright, well I'll give it a shot. Will update in a few days. Someone else suggested I stir up the trub when it gets up to temperature to release some of the dormant yeast, so I'll try that as well

Glass Hydrometer read 1.020 which is within the margin of error for the digital one. It's a Spotted Cow clone (Cream Ale). The recipe is based on this one https://www.homebrewtalk.com/showpost.php?p=4055670&postcount=275 I converted some of the pale grain to extract because I can only mash...

This is a lower temperature yeast. I've been trying to keep the temp in the low 60's. Everything I've read thus far says that it can handle this temperature range just fine.

Hello everyone, I'm on my third batch and this thing is incredibly problematic. First things first, I tried new equipment (installed a brew thermometer in my kettle and added a spigot, bazooka screen for straining after mash). That said, I measured 78% efficiency using the process in my...