Brewcommune

Welcome back, me! Hope everyone is well and the community is growing. And hopefully somebody has tried carbonation tabs and can tell me how it turned out. I was thinking this could help out when priming from an inverted carboy instead of flipping it over, siphoning in the priming syrup (malt or dext...

Try a water bath in a cooler with frozen water bottles to keep it cool. As far as warm weather styles, think Belgian. A Saison could ferment in hell and still be to style. Take a look at this chart from White Labs: http://www.whitelabs.com/beer/belgianchart.pdf Great tip! That'd be perfect pretty m...

This is one my favorite beers to brew and I personally feel that fermenting in the 60d~ range followed by 'lagering' for a month or two really helps this beer shine. I agree with Brad that the fruitiness you're getting is most likely from the high fermentation temps. I say stick 12 pack in the frid...

Hey Fedor, welcome to the board. Let me see if I am understanding your process here. You poured your hot wort into your fermentation bucket, then added 20 lbs. of ice to chill it? First, never aerate hot wort. Only aerate after it has been chilled. You will end up with oxidized beer if you aerate h...

Thanks, all, for your replies. I'm going into secondary fermentation this weekend. The baby's still burping, so I guess I'm doing alright. I'll have to see if any mold is floating around in there, but I'll let you all know what's revealed in the carboy. I think this method's good for brew systems wi...

When I did partial boil extract batches, this was the method I used. With larger boils came an immersion chiller and then a plate chiller. Both of those will only get me to 80 in the summer, but others on the board are big fans of recirculating ice-chilled water in their immersion chillers (the rea...

I'm brewing a California Common. I tried saving a little time and energy (tree-hugger style) by using ice to chill my wort. In my 5-gallon bucket, I poured my wort to aerate and then dumped in 20-lbs of ice. "Holy crap" is right. I chilled it to around 46 degrees Fahrenheit and panicked a ...