Last Activity:01-23-2007 2:13 PM
Posted in thread: California common Q's on 01-21-2007 at 02:02 PM
Ok, on 1/12/07 the OG was 1.048 on 1/21/07 the gravity is 1.020. There is no more action in the
airlock. When I took the cover off the primary there was no knausen (Foam). I'm not sure what
Posted in thread: California common Q's on 01-19-2007 at 04:24 PM
I'm brewing a California common, with San Francisco lager yeast and I really haven’t seen to
much action in the airlock. It has been in the primary for about 5 days at about 60 degrees. Is
Posted in thread: oxyclean and bottles on 01-17-2007 at 09:33 PM
I used 5 gallons of water and oxyclean to soak bottles for about 5 hours. Then I rinsed the
bottle off with water and let dry. Do I still need to use a sanitizer?
Posted in thread: cleaning 22oz bottles on 01-15-2007 at 04:31 PM
what is the best way to clean 22oz bottles with out a bottle cleaner. does the dishwasher do a
Posted in thread: Seriously thinking about primary to keg... on 01-15-2007 at 04:27 PM
Two- three weeks in the primary then rack to keg, pressurize for a few days and server. Will
this method work well?
Posted in thread: Glass primary on 12-26-2006 at 04:47 PM
Is it a good idea to use a Glass carboy as the primary fermenter? and a keg for the secondary?
Posted in thread: primary overflow (plastic) on 12-25-2006 at 11:54 AM
i brewed a Belgian stronge ale friday and i used a plastic primary fermenter. When i checked it
today beer was overflowing out of the airlock. what should i do?
Posted in thread: Belgian stong ale (Keg or bottle) on 12-22-2006 at 02:33 PM
Thanks for in the help. I will bottle in 22oz bottles. How long did it stay in the secondary?
Posted in thread: Belgian stong ale (Keg or bottle) on 12-21-2006 at 09:12 PM
I'm about to brew a batch Belgian Strong Ale. But I don’t know what is the better option
bottling or kegging it? If you have experience dealing with Belgian strong Ale let me know what
Posted in thread: forced carbonation on 12-21-2006 at 02:28 PM
How do I force carbonate a keg? Do I need to use priming sugar? Any help will be greatly