Recent content by lumpher

I'd bring it up to about 4%. Don't over-carb it, also. Bitters should only be around 1.5 units.

I definitely think the post is a good thing. I would like to see him not only thrive, but do very well for himself. He's earned it both personally and professionally. It never hurts to make sure people know you're out there, and without a little advertisement, you can get buried under the...

Recipe couldn't be more simple: 10 cans frozen Limeade (or lemonade, or mix them) 8 lbs table sugar 1 sachet EC-1118 Yeast nutrient (very important) Enough water to bring it up to 5 or so gallons Let it ferment for a few weeks Sorbate and k-meta for 2 or 3 days Backsweeten/flavor-enhance with 2...

I ran it through Brewer's Friend and it should have come out to be around 1.016 FG.

I have about 1/2 a keg of IPA on tap, and a Mexican Lager doing a d-rest right now, and will keg and start lagering tomorrow. I also have several gallons of watermelon wine I made almost 3 years ago, and about 4.5 gallons of hard limeade in mini-kegs.

Hop stands don't really contribute to ibu's. They're more for flavor and aroma.

Another question I thought of is what temp do you set on it to boil? I set mine to 218.

So brew it now so it will be ready when you're ready to get going again. You'll need something to drink when you kick back into gear.:mischievous:

I'd like to be able to support, but for now I have to go the other direction. I'm in BFE Texas, and 10 lbs grain for $15 costs $21 shipping.

Have you tried multiple outlets? It's possible that 1 isn't pulling the full 110v. Another consideration is what Fluke mentioned: ambient temp. What is the outside temp? Is it windy where you brew? I know it sounds strange, but that can act as a cooling fan while you're trying to heat it up. You...

Yep, definitely. This is what it would cost me including shipping (about $43) with the code, and I live in BFE Texas. Can't touch 1 for that here in the US, from what I've seen. Total: $412.81

Whether you're a paid member or not, this site is very helpful. There's a lot of knowledge here to get you from complete novice to pro.

This. Traditional "Cellar temp" is considered to be 50-55F.

Maybe it was mixing liters and gallons, and the yeast went crazy trying to rectify that. That's a fast ferment.

I'm gearing up my lager stock for the Texas Summer, so on deck this weekend is