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Teddie

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About Teddie

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    Brewmaster in Training
  1. Drink a homebrew.... But do it in a really bright room.... TaDa.... LIGHT beer... :laugh: Drink half a homebrew.... Now you have a LITE beer... :laugh:
  2. Steeping is like making beer tea.... Put grain in bag. put bag in hot water. wait. remove bag. drain bag. use wort. Mashing is the actual conversion process from step one... check this... http://community.mrbeer.com/index.php?option=com_kunena&Itemid=58&func=view&catid=18&id=57542
  3. That is the result of Krausen... perfectly normal... and is really a good sign.... The larger the area covered the more vigourous the fermentation was.... No worries Cheers
  4. The sooner you take it out of the fermenter. The longer you want to let it condition in the bottle... I let mine sit from 3 to 3 1/2 weeks. But I have 4 fermenters... If you can let it sit in the fermenter for a longer time it will produce a slightly smoother beer. But if your short on fermenters. bottle it up and be prepared to wait a few weeks longer in bottle. Just my experience.. Cheers...
  5. Steeping does add ABV. It does this by converting the starch to sugar like mashing or by releasing the sugars that have already been converted. My opinion is simply that if I'm going to steep the grain. Why not do it the same way you would mash Load your grain bag. Heat the water to 160 or so. Depends on what mash temp you want to reach. Drop the bag in the hot water. wait an hour. Occaisonally raise and lower the bag as you would for steeping. when time is up rinse bag with warm water to extrract all the flavor possible. Booya not the trouble of mashing and more efficent than steeping.... Heres the link on the difference between steeping and mashing... http://www.howtobrew.com/section2/chapter12-4-1.html
  6. COld crashing can slow the yeast way down... give them annther week and they should be fine....
  7. :whistle: :chug: Good stuff hoss.... Now just send us each a bottle...
  8. That sucks about the peach flavor... I will ask... what kind of peachs... frozen, canned or fresh I just tasted a mix fruit beer i'm bottling this weekend.. I used 1/2 pd frozen, and blenderized and added during brewing and added 1/2 pd blenderized, then boiled with 1/2 cup water and cooled added after one week... Lots of fruit flavor.. Hope you try peach again... it sounds like if you get it to work it would be pretty good... Ditto on the booster and honey... Just add a little more malt... UME, DME, etc...
  9. lossen the lid... after the krausen settles wipe up the mess on the outside of the fermenter...
  10. I think so.... I used some old cans... It may be changing the flavor... To be honest I have never tried just the OVL... But if it tastes the same after carbing it should be pretty good...
  11. FG 1.020 Bottled today. Tasted good Taste like strong coffee... 2 weeks and I'll try a carbed bottle... I'm thinking I should go try some stouts and Octoberfest style beers... I really don't know if mine taste right or not...
  12. damn that's real close to my kodiak... Great minds think alike... I used light DME Crystal 60 and added honey Would not add honey again...
  13. considering what you had to work with.... well done...looks like wort... Might get a heavy trub.... just slip a DVD case under the front of the fermenter...so it alls settls to the back...makes it eaiser to get the beer out later... good job and brew on... P.S. next time try adding rice hulls...they are supposed to help with the congeling problem...also a little 2 row grain would help
  14. Unless it's a big beer and you expect extra krausen you should be fine... I did a 4 gal in a 5 gal bucket... the krausen line was a good 2-3 inchs from top...That was an APA using Nottingham yeast...
  15. Added second fruit last friday.... Gonna Bottle next friday.... Looks good so far...
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