Recent content by crispy44

So. You don't need to condition the beer before kegging? I mean, yes it gets carbed faster... but does the beer need to sit for an extra couple weeks as it would from bottling to meld the flavors?

I've been curious about using those from our labs as well. Isopropyl should be fine... what about acetone bottles? I'm not a chemist so I'be just played it safe for now :)

what is the benefit to using a cooler for the mashing? I've been using my stock pot for mashing, is there any reason i shouldn't?

Aha. More for the library. Thanks!

ahhh, I was going to say. That stuff ain't cheap! Cheers :mug:

do you just toss the rest? i guess it just seems like a waste.

this is the only issue I've really run into doing 1 gallon batches. Because of it, I don't use Wyeast bags (yet at least) but just finished fermenting a batch by pitching 1/2 a vial from white labs, and just capping the rest for my next batch. It seemed to work out just fine. I thought about...

Did you leave them in the refrigerator between the two times you tasted them? I'm still new to all of this, but I figured that would slow the changing. (Not stop it of course but at least slow it...) Also, I feel like I read somewhere the Wheat beers are best fresh?

woot!

Welcome and same here! When your trying to bring it to a full boil (before extracts etc) are you putting the lid on? I normally do that when its just water heating up. Just saw one a Sam's Club for about the same price. Seriously considering it as well, but wasn't sure it would do the job...

Looks pretty sweet man. Well done!

Looks tasty. Yet another on my to do list :-)