Recent content by acleanthous

Just to let everyone know it works. I'm getting some bubbles going in the blow off. Next time Im just going to raise the heat while still in primary. I got a little anxious about this one, Im pumped to drink it. Im brewing it for a pub in town that is going to start contract brewing.

mbird, that didn't help at all. My question was about the ball lock/blow off combo. I secondary to clear my beer and give it just a bit of conditioning, I've had beer ferment in the secondary and it was just fine. You didn't answer my question at all, you just attacked my fermenting...

I searched previous threads on using a corny as a secondary and couldn't find an answer to my question. I transferred a beer tonight and I want to use cornys as secondaries. I simply hooked-up the gas in ball lock with a blow off tube into sanitizer. Will this work? Will pressure escape...

I am trying to design a Belgian strong ale. I really want to get that really light head that seems to last for days on a good strong ale. But, the grain bill is so little I'm not sure what accomplishes that. Any suggestions? Thanks. - Alex

I used a Belgian White yeast and an American ale yeast. Both I believe were stilling around 65-70 range. - Alex

I have done a couple batches of beer that had an OG of around 1.070 and then are stalling out during fermentation. One has gotten stuck and 1.050 and one got stuck around 1.020. Both batches were 10 gallons and were fermenting in carboys that were 6 and 6.5 gallons. My question is, was that...

So I have created an all grain setup from used kegs. One of the big kickers that is throwing my calculations off everytime is that we have very crude form of measuring quantities in all of our kettles. Has anyone marked up their kegs to help out with this. Its driving me nuts, I will plan a...

Okay, follow up question. Looking at blogs and others recipes in various steps throughout the mashing process the water to grain ratio raises. For example: Temp Ratio Time 145F 1.0qt/lb 20min 158F 1.5qt/lb 20min 169F 1.9qt/lb 20min So, at each of these steps am I adding cold water and then...

I'm sure this has been discussed elsewhere in the forum and if so please direct me there. But I have a question about what to set my water to grain ratio for mashing at? I know there is science behind it and will affect the amount of fermentable sugars available, but I'm confused on picking a...