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CornyKegs 728
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  1. A

    secondary vs bottle

    so can I assume that 4 weeks in the secondary / 2 weeks in bottle is better than 2 weeks in secondary / 4 weeks in the bottle ???? waht would be the differences between the 2?????
  2. A

    secondary vs bottle

    I was wondering.....is it better to leave it in the Secondary longer than in the bottle...for example in the Secondary for 4 weeks and bottle for 2 weeks...VS ....Secondary 2 weeks and bottle 4 weeks?...what are the PROS & CONS of each?
  3. A

    Cream Porter

    UPDATE---- Gravity has held steady at 1.016....not as much body & mouth feel as I had hoped....is ther anything that can be added to increase the body and/or mouth fell...also is it too late to add some additional grains steeped?...would it cause another fermentation or cause off flavors?...
  4. A

    Lactose

    Can someone explain the uses & effects Lactose has?....when does it go in?...does it add fermentables?...etc....I am a Newbie and have a porter in the secondary...can I add Lactose to the secondary?.... :ban:
  5. A

    no fermentation

    thanks....I'll rack to secondary this weekend.....
  6. A

    no fermentation

    no real krausen on wort ...just the sides of the primary...it is alittle cool @66 - 68 most of the day
  7. A

    no fermentation

    just checked....there is krausen and the gravity went from Sunday OG 1.046 to now 1.020.....I checked the airlock Sunday night, Monday Am, Monday PM and today I saw no activity could it have finished overnight Sunday?...the target gravity is 1.008-1.014...does this have a chance of getting there?
  8. A

    no fermentation

    HELP!!!!!!! I brewed a Cream Ale on Sunday and still no air lock activty as of this morning (Tuesday)....that's about 36 hours...should I re-pitch some yeast?... here is the recipe 3lbs extra light DME 3.3 lbs light LME 8oz Pale Malt 8 oz flaked maize 8 oz flaked rice grains steep at 155 for...
  9. A

    Irish Moss

    when do you add irish Moss?
  10. A

    Holy Grail Porter (#12)

    why the extra light DME....will the brown & chocolate make it dark enough?...and just using the EL DME for fermentables?...
  11. A

    Ice to cool wort

    I too use store bought "Spring" water...I put 1 gallon in the frezzer until frozen...I put that into my primary and pour wort ( 2.5 gallon extract/grain) right onto it along with remaining "spring" water...chills down to about 80 degrees really fast....the only trick is getting the plastic...
  12. A

    Cream Porter

    SG is still 1.022 ... so I guess that's as low as it is going to go...so I will wait a few weeks in the secondary....
  13. A

    Cream Porter

    that sounds good to me...my original goal was more body, a little sweet and low hopped...
  14. A

    Cream Porter

    I am going to check Grvavity again tonight...if it is still at 1.022 is that TOO high?...what would the effect be?...
  15. A

    Cream Porter

    the SG on Sat was 1.022..down slightly from the 1.024 when airlock activity stopped...so I racked to the secondary...any thoughts on if is OK?....
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