Recent content by billism

That is exactly what I'm doing. It's my first kolsch. I brewed 10 gallons this past Sunday. I am going to rack 5 gallons of it onto 4 or 5 lbs of cut frozen/thawed strawberries this next Sunday (assuming primary fermentation looks complete). The other 5 gallons will be without fruit. I am...

Sorry to jack up this old thread. But I was wondering how this turned out? I just started a 5 gallon batch of apple cider from the same Central Market organic unfiltered apple juice. I am using Wyeast British Ale yeast as suggested by my LHBS. Did your batch come out sweet or dry or somewhere in...

I hadn't hooked CO2 up to it, yet - although the keg was sealed, and pressure had built up. The beer was slightly carbonated. I've read mixed things about carbonation possibly halting fermentation (or not). I just gave it a few swirls to rouse the yeast, turned the temperature up to the high...

I don't think force carbonating would effect head retention all that much. I would think the head retention issue would be a result more related to your brewing process. You can enhance body and head retention by adding some grains that add protein or dextrines. A higher mash temperature helps...

Would anyone recommend re-pitching some fresh yeast? Or just let it sit for another month or two? Edit: Also, right after the d-rest, I racked into the corny keg and sealed it. It appears fermentation never progressed beyond then. Is keeping it under pressure killing the yeast or putting it to...

I used a half gallon starter of Wyeast 2206. The starter was only 2 days old/young when pitched at near fermentation temp of 50. I decanted half of the starter wort off before pitching. BigB, 1.030 @ 37F is 1.029 according to my calculations.

I brewed my first lager on the 13th of Feb. this year (6 weeks ago today). It is a traditional bock, complete with double decoction mash. OG was 1.065. Estimated FG = 1.015. I did 14 days primary fermentation at 50F and then a 2 day d-rest at 58F before slowly lowering the temp down to ~37F...

I know this is a little old, but how did this brew turn out?

Great beginning! I look forward to using it once things like importing, unit settings, and estimations are in place. It really does look great so far!

Thanks for the replies. And should it be taken out after say a week or 2? Would there be any problem with the sack getting caught in the out-tube if I wanted to tap the keg while it is in there?

Quick question. What would be the best way to dry-hop beer that is already kegged, without getting hops particles all in the beer? The Kolsch I brewed tastes way too malty/sweet and it could benifit from the hops. Thanks!

5.5 hours of sparging? wow. Is that just because of the oats? I didn't know sparging could take anywhere near that long. What is the process you used?

I recently did a Kolsh ale brew. I am fermenting at the same temperature as all my other ales I have brewed the past few months. (68F) I too observed that the fermentation and the foam lasts longer than my other brews. I went ahead and racked it to 2ndary after 7 days anyway. Its been 6 days in...

BTW, in the picture, it looks just a little darker than what it really is. I think it is picking up some of the light off of the flag stone or shadows or something. It is darker than most hefeweizens I have seen, but not quite as dark as the picture shows. Recipe: 5 lbs Pilsner Malt 4 lbs...

I haven't really seen many homebrew pictures on this forum, but I figured I'd post mine anyway. Beer can be a beautiful thing. This is my first AG brew; a hefeweizen. It turned out to be the best tasting hefe I have had. =) In many ways, it is thanks to this forum. I wish I could give...