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Fishybrewer

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About Fishybrewer

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  1. I have not tried Wachusett Summer, but this past Sunday I brewed my 2nd clone attempt of Wachusetts Quinns Amber which is actually an Irish Red. It takes a few batches to dial in a recipe. Are you from the area? I live Northwest of Worcester. Cheers!
  2. It will take an extended period of time for the conditioning to take place. Maybe 2 to 3 months and it will be ok.
  3. My method I use is 21 days in fermenter, then cold crash for 3 days gives me the best results. Putting a cd case or 2 under the spigot end while fermenting keeps the trub away from the spigot providing clearer beer. Cheers
  4. You should be fine. Aerate any way you can. Wire whisk works great. I have also used an immersion blender. Santize your item no matter which way you go. Cheers
  5. Happy Thanksgiving to all of you on this bounteous day. Cheers!
  6. My opinion for what its worth would be to select one hop variety to learn its characteristics an flavors and aromas to see if it is something you like for the future. Next time you can try another variety. CHEERS! David
  7. NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO! DO NOT OPEN THE FERMENTOR! Only to add ingredients like Foothiller said. Don't worry it will be fine and eventually your curiosity will subside. PATIENCE will serve you well in homebrewing. David
  8. I have fermented beer in swing top growlers several times with great success. Just make sure the rubber gasket stays soft and plyable. CHEERS
  9. I would skip the booster altogether and try to phase it out of all your beers. You will have better quality beer without it. LME, DME, Grain steeps, etc. will work much better.
  10. Does anyone know the coding system for food grade buckets? I have some nice 5 grade buckets but im not sure their food grade. Thanks David
  11. Does anyone have a method to re-prime a batch. Not sure why this happened as it has been 4 weeks since I batched primed. First I think I will check another in 2 weeks to see. Their was a thread about this a while ago but since the change, good luck finding anything. Thanks
  12. Ditto on the half pound.
  13. Just curious what yeast you used in your stout?
  14. I know this does not answer your original question, but Simpsons Golden Naked Oats adds a great creaminess and body to my brown ales and stouts. Actually I am thinking about using it in other styles as well. 4 to 8 ounces per 2.5 gallon batch
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