Recent content by CrescentHorizons

Unfortunately, I am out of corn sugar for bottling. Can I have equal success using table sugar?

Because I brew a lot and need all he help cleaning that I can get.

Just kegged my first beer. It is a German AltBier. What should I set the Co2 level at?

Brewed an Oktoberfest Lager in April. I'm ready to bottle it so that it will be ready for a party on Oct 1. It is setting at 38 degrees. Should I step up the temp each day before bottling at room temp or does it matter?

The recipe suggested adding 2 additional lbs of grain if using real pumpkin. I did order additional.

I'm about to brew a NB Smashing Pumpkin. I was considering using real pumpkin in the recipe. Should I do this or stick to script. If so, how much and when? Any advise is appreciated.

Would love to throw away the old carboy brushes and win this.

My primary has been sitting at 48 degrees for 3 weeks. There is no more activity but there is still a slight foam cap. Is this typical and is it alright to enter the lagering phase?

Can you explain the dactyl rest process please.

I just finished brewing my first lager. I have my temperature controller set to 53 degrees. What temperature should the wort be before I pitch the yeast? I am using Wyeast Oktoberfest blend and I did a yeast starter yesterday. Currently it is sitting in my Better Bottle at 72 degrees and...

A bad day brewing is better than a good day at work. Thanks for all the comments everyone. Good luck with whatever you do in life, work and brewing!

I'm with you Bro.

I would rather be at home right now brewing instead of working. Anyone else?

Keep stirring to prevent boil over. Once the foam stops you can stop stirring.

Don't rush the primary just so you can bottle your first beer.