BeerTools Discussion Forum

This looks right to me. I have made quite a few stouts chocolate, oatmeal, etc. they are supposed to be low abv. My final grav reading were always 18 to 21 and the beer tasted great. Hi All, I brewed a chocolate espresso stout 8 days ago and the gravity hasn't dropped in a few days. I prepared a yea...

I only did the concentrated boil because I was worried I wouldnt be able to cool it down quickly. It is winter here in Maryland but brew day was like 55 Degrees. I will be purchasing a wort chiller soon, but with the $400-$500 Ive already spent in the last few weeks. I thought I would improvise, the...

Bill thanks for that, I never thought to take the hops utilization into account. I will be mindful of that in the future. Until I get a wort chiller, I will be using the concentrated boil method. How do I figure the IBU loss rate so I can compensate for it. I own both BTP and Promash if I can use th...

Not disagreeing with you BUT How can ice harbor bacteria if it was from the boiled bacteria free water? If the water was bacteria free in a liquid state then I dont think any thing would change just from changing to a solid one. However, Using unknown ice I would agree with you. Thanks for the input...

Like I said in a previous post I am new at this and this was my first attempt at home to brew. I dont have a wort chiller (yet) so I planned my brew day, brewing 3 gallons of water with 2 gallons of water previously boiled and chilled to add to cool. I cooled my water so well it was ice. I know it w...

I'll remember that. I am taking notes on each beer that I make to reference later so all this great information will help. I slid the primary closer to the sliding glass door in the living room. It's my temperature regulator. Need colder, slide it closer. It is sitting at 66-67 now. Hopefully that w...

Thanks for the response slothrob. Too long being 3-4 weeks? or are we talking about months. As for the Temp the profile for that yeast states 68-72degres hence the 69 degree. Being my first brew at home by myself, I decided no to venture too far from the manufacturers suggestion. With that being sai...

I am a newcomer to brewing and am on my 3rd batch (1st one at home) I brewed the first 2 at the LHBS they are high grav beers and are still fermenting out. Both of those are straight forward ales. This one however is a weisen. I used WLP300 Hefeweizen Ale Yeast and it is going crazy just fermenting ...