Recent content by FensterBos

Stupid Google. ...and stupid me for using it.

I just mixed them up - I wanted to keep each strain to its own, but all in all I am happy just to drink yummy cider in a few weeks/months. Thanks for all your help!

Crap in a hat. I have some one gallon jugs I can use; I might have to combine some different ciders as well (used different yeast, etc.).

One problem I have had with draft systems is that if I don't pull from the tap for a while the lever gets stuck and I have the give it a good yank to dispense beer. One time I snapped the lever right off. What causes this problem and is there a why to prevent it from happening? Thanks!

I know this is me being paranoid, but I don't want to waste gallons of cider. I racked to my secondary and there is a lot more headroom I expected - can anyone check out the photo below and tell me everything will be alright? If it is too much headspace what options do I have to make sure the...

So it only needs a minute for the chlorine/chlorinafilmninnne to be removed when using campden tablets?

How long does it take for the campden tablets to get rid of the chlorine and chloramine? I've never used that process before; seems easier than getting three to five gallons boiling for twenty minutes.

Well, a 69C (152F) mash temp is going to give you a higher-fermentable beer so you would be creating more fermentable sugars, which would result in a lower FG, lighter body, and higher ABV%. What was your original gravity? Using the ESB 1968 you should expect 65% to 71% attenuation - so if you...

There are some pro and cons doing a 2.5 boil and a 5 gallon boil, but all-in-all, you won't see a significant different in the beer with both methods. My only recommendation is if you go with the 2.5 boil route that you make sure you get the chlorine out of the top off water. I've boiled off...

You could probably pitch the yeast and throw the sterile foil on there; should be fine for a few hours.

Me thinks the issue was the mash temp., as you expect. But even then your attenuation is around 50%; I would expect that number to be a little higher even if your mash temps were high. Can anyone confirm or dispute my response?

I'll be the first to admit my mistake - yes, tripels are very straight forward and generally have little to no additional grains or adjuncts other than pils. My bad. However, regarding IPAs I've seen recipes with only two grains and some up to four. We can agree to disagree on that one.

It all depends on the style of beer and the method in which you are carbbing it. Here is my two cents on the matter: Secondary fermentation has its benefits when dry hopping or adding fruit to your beer. That being said, after two to three weeks on the yeast cake I generally go straight to the...

The only flavor alcohol provides in a beer is the actual taste of alcohol. For instance, if you just use a ton of base malt and zero specialty malts and hops you'll get a pretty awful brew, in my opinion. A lot of high percentage beers like IPAs, Imperial Stouts, or Belgium Tripels will have a...

I have had the worst luck with this batch of beer: 1. Put it in my refrigerator to cold crash and carb; fridge acted funny and froze the keg of beer. Gas leaked. 2. Thawed beer and put it in my new kegerator; liquid ball lock damaged and leaked 1/5 of the keg and all CO2 leaked out again. 3...