Recent content by BDRJ

As the title suggests. I am having an issue with not enough carbonation on my beer. It's my first time kegging so please excuse my misunderstanding if there is any. I racked a cream ale into my pinlock keg, pressurized it to 12psi and left it in the keezer for a week at 3C, leaving the gas on...

I am about to keg my first beer in a newly built keezer and before I did that I wanted to make sure I had the proper line length. Looking at the online calculators it appears I would need 12.5 feet of length for each keg for 8mm OD/5mm ID EVA line. I was kind of under the impression that I...

I am looking to brew up a Belgian Whit in the next day or so and my current yeast selection is so so. I have WB-06 (came with the kit I got) and Munich Classic. Looking to create more of a Hoegarden or ShockTop style/flavor and I think my current yeast choices are not the ones to use. Thoughts?

Ya I found one of the parts in the instructions stated to not top up the carboy after racking to secondary and adding in the fining agents and sulfates. Found that odd as I thought you have to make sure there was little to no oxygen in the carboy.

Beer turned out awesome. FG was 1.004 and super clear. Will brew this again for sure.

Ya going to wait a few more months and see what happens

The kit I did was this one https://winexpert.com/product/pinot-noir-willamette-valley-oregon/ Start date was Oct 1st so it could just be really young and needs a longer time before it is good.

I filtered it using a mini jet filter with #2 pads. I should say it may not be sour more just on the acidic side. From what I have been told that is normal for young wines but that it mellows out over time, but I was just shocked that it was really acidic.

I finished up a 6-8 week Pinot Noir Wine Xpert kit and filtered and bottled it on Nov 15th. I just tried a sample from a bottle and I am very surprised to have it as acidic and dare I say almost sour type flavor to it. I have been told it can take a good year or more before the longer age...

Ya will do. I actually added in the DME late in the boil and mixed it with some warm water in a separate pot so I got all of it without it clumping up due to steam. It also seemed to help with the color not being so dark.

Ahh that makes more sense. Thank you! Looks like it is at 1.007 according to the correction. Will take a hydrometer reading before bottling to see if it matches. Thanks again.

The one package of yeast was close to being expired however it was in my fridge the whole time not anywhere near heat. The beer actually tasted quite good and light in body so I got that right.

Ahhh well there is something new. I thought it was already calibrated for some reason. Will have to do a bit of research then. Or just use my hydrometer

I am using a refractometer

Last Friday so just over a week ago. Tested the gravity yesterday and it was 1.020