Recent content by deathtractor

I've brewed about 20 batches and have never experienced this before... Just kinda freaked and hopping I didn't f something up

Brewed a dark ale and pitched a wyeast London ale smackpack @ 70 degrees...nothing is going on at all... It's been 2 days now and am really starting to worry... The og was 1.046... Has anyone ever encountered this?

I always listen to death metal with a beer in hand when I brew!

Just wondering if any of y'all use your corny kegs as a secondary? Im thinking about trying this but would like to see what some of you guys think first.

So I have a lager kit I'm going to try. How important is it to step down by a degree or two per day? I already have an ale kegged and tapped in my keezer and don't really want to raise the temp past 40 degrees. Any thoughts?

So do I need a special regulator when carbonating my beer or will any welding regulator do?

Hey fellas...don't overlook 15.5 gallon ss kegs as an option...they work great for me...and i buy them off my buddy for what he has into the deposit...usually $30 !!!

Goo gone or goof off for them stuborn labels. I also use copper scouring pads too!

Just wondering if any of y'all have ever made a lager using a swamp cooler? Is it possible to achieve temperatures of like 50 degrees with said swamp cooler? My basement temperatures are usually between 62 and 66 degrees year round.

This steam beer yeast sounds interesting. Could anyone elaborate on what kind of qualitys this yeast will give my beer?

bump...sorry looking to buy a new yeast today...any suggestions?

I have a recipe for a sam Adams black lager clone. The recipe calls for conditioning at 51 degrees. I don't have the means to condition at tempertures below like 62 degrees. My question is... Should I ditch the lager yeast that the recipe calls for(saflager # 23) and go with an ale yeast instead?

Hello...I found a recipe for a brown ale that i am thinking about brewing and could use some suggestions as this is my first non kit batch: 6.6 lb. dark LME .5 lb. caramel malt 80L .25 lb. black patent malt 2 oz. fuggles hops (boiling) .5 oz. cascade hops (finishing) 4 tsp. gypsum...

Hello...I found a recipe for a brown ale that i am thinking about brewing and could use some suggestions as this is my first non kit batch: 6.6 lb. dark LME .5 lb. caramel malt 80L .25 lb. black patent malt 2 oz. fuggles hops (boiling) .5 oz. cascade hops (finishing) 4 tsp. gypsum...

In papazians book he says a half inch to an inch and a half. Youre beer may get a little overcarbinated. Next time try using one of those bottle fillers. They are cheap and leave the same amount of beer in every bottle.