Brewcommune

If your 2.5 gallons of wort was 1.10 when you tested and you aded 2.5 gallons of water to make 5 gallons, then your SG was 1.050. If it finished at 1.012, then you should be around 5% ABV.

Hope this helps!

can't it be calculated somehow using just the recipe and the hydrometer reading taken after fermentation? i know the 1.012 post-fermentation reading is accurate... I plugged your numbers into Promash using the ingredients you posted and based on a 5 gallon batch I came to something like 1.055 but t...

hey whats up guys, i just kegged my beer. i took a hydrometer reading right before i kegged and it came out to 1.012. i detailed my recipe above, but i think i took an incorrect reading the first time... i think i just took it of the wort, i forgot to combine it with fresh water first... so i'm pre...

So Craig, have you decided on kegging yet? I may have a keg or two I might need to sell if you are interested. It's not set in stone yet but I need to see how much 'brewery space' i have available in the new place. I may also have an analog Johnson temp controller for sale as well. Let me know if y...

Well if not many of you still do extract, I have that Black IPA fermenting still. Don't know how it will turn out (I think it should be pretty damn good), but it will be a while before it is done. I don't really know much about competitions though. Be sure to bring a bottle over to Lyn's as he'll b...

Hey, Thinking about moving to kegging (as apposed to bottles) in the near future. Looking for guidance on what equipment I need to consider buying in general. Also any suggestions of where to buy the stuff from (including 2nd hand options). Thanks! So Craig, have you decided on kegging yet? I may h...

maltbarley wrote:I might pay a little visit too, but I bet it won't be for long.

Cool, you plan on stopping by your house first or coming straight from work? If you stop by home then bring what's left of that gypsum

Hey Lyn - provided I don't get paged out tonight, I'll be bringing over the rest of the longshot beers, a couple of bottles of SN bigfoot, and some sour beers. Thanks for grabbing those boxes for me - I'll buzz you before I stop by.

New guy here, the name's Kevin. I have already talked to some of you through PM, and have been lurking around the boards as a guest for a while, and this is a really cool group of people. I am looking forward at meeting you at the next club meeting, or around Hollingshead's or something (I have pro...

I have about 4.5 gallons of a Cali Common I'd be willing to donate to the fest if you guys come short. It's sitting over at Lyn's right now and as long as we (Lyn) doesn't sample it too often, there should plenty left over.

Thanks - I may add this to my rotation this summer. Once we get it kegged and carbonated, I'll let you know if you want a sample. I'm always happy to sample others homebrew. I appreciate the offer. I brewed a Rye IPA a while back and I personally felt it was a little overhopped for my personal tast...

BrewMasterBrad wrote:I then use CO2 to push the finished beer into a CO2 filled keg. That's it, no extra transfers

How do you accomplish this? Do you just simply ferment in a keg and use a jumper to transfer?

I posted the recipe here . Not counting the rice hulls, it was about 18% rye. I re-brewed this over the weekend as a 15-gallon batch, but with the Munich removed, and forced to sub Nugget for Chinook and Ahtanum for Cascade. The changes to the recipe bumped it to about 22% rye. Thanks - I may add t...

Nice! I'm curious, what percentage of Rye did you use in that recipe?

Once things settle down here and I can back into a brewing schedule, I'll hopefully have a few I can compete with.

Congratulations on placing in a tough category!

Early on lagers can have a "bite" in the flavor. I think this is due to the amount of yeast in suspension (lager strains are much less flocculant than most ale strains). They can also be sulfurous. You will also have high levels of aldehydes (green apples). So, tasting a young lager is no...