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A Porter maybe? http://byo.com/porter/item/2936-regan-dillon-porter By Jamil Zainasheff I have brewed the all grain recipe, and despite runnung out of propane and a stuck fermentation, it has turned out very well. At only 1 week in bottles, it is really good! And What about a lawnmower beer? http://...

Craig, Congratulations on your first BIAB! :clap: We have all had some tough brew days. Chalk it up to experience, and you still got some beer out of it :) Other good learning points: Rubber gloves would have been good for the squeezing of the bag.. The bag was far heavier than I thought it would be...

The-Erl, I feel that you really dont need to sweat the trub. I find that it does not hurt anything. But here are some trub management techniques for you. 1. During the boil, skim off the "hot break" that forms just after the hard boil starts. 2. Use a fining agent such as whirl-floc, or Irish Moss n...

Well,

If you ask my wife more is always better! :lol: Not necessarily bigger, just more :lol: !

I agree with Shib and Todd, I would point out that if you enjoy the brewing process, frequent small batches allow you to have more fun while fine tuning your brewing process!


Trout

I think that what this brewer is doing is boiling the flavoring adds as part of the primimg solution at the time of bottling. No chance of infection with the boiling I think. I have always wanted to make a "ginger" beer for summer something like a ginger ale really, but with alcohol! Ms is maybe thi...

Flavoring at the time of Bottling

I found this over at HomeBrewTalk, I've been playing around with flavoring my priming solution at bottling time for that last bit of mouth hit and aroma when you open the bottle. I've done chilies, citrus peels, and even some spices in the boil and strained out after. I decided to add 1.5 ounces of ...

Well, I just finished bottling with a Final Gravity of 1.020. Im drinking the 1/4 of a bottle that was left, and it is good. HA! Ill never reproduce THAT process. The more I brew, the more I realize that I dont have my brewing "system" down. Im forever chasing down this piece, or forgetting to add t...

Thanks Mad and Shib,

My mother is in town, so I have not read you post Mad, But Ill get to it.

Trout

Bumping an old thread again. We do a bit of canning around here, and have some quart canning jars around. Is there a problem with this scenario for a real wort starter? 1.Just post boil at flame out, fill a quart canning jar 3/4 full of wort, cap it, and turn upside down to sterilize all with hot wo...

Beer, I did exactly that. I've got one plus a backup. As Mr. Hughes said Same here. Toughest thing is going to be duplicating your process if this turns out to be the best tasting beer you've ever made. Well, duplicating this brew is getting tougher all the time! I pitched on November 20th, and went...

Bionut, I really have little experience with water chemistry, but 8.5-9 is pretty darn alkaline if you ask me. From what little I know, what you use to lower the Ph has to do with several water components. A simple suggestion would be to use 1/2 tap water and 1/2 bottled or distilled water for your ...

naptowndon you said... and lack of body My mash temps stay pretty steady at 152ish A higher mash temp might add body to your brew? Lower temps tend to produce "drier" beers I think. Higher temps produce beers with a maltier flavor and more body due to unfermentable sugars? Also Im with PP on the sin...

Hey Bung,

Keep it simple Really. For more control of your mash temps, consider a better insulating system for your pot. Maybe a really good insulation system has yet to be devised? Just playing devils advocate here.

Trout

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