Recent content by Husher

oh I read that wrong. Yeah 2 months in the bottle is maximum carbonation. Won't get any better than that.

I should note that ageing beer in the carboy isn't required and not a factor in carbonation. Mostly it's so the yeast cake can clean up any off flavours. But honestly I'm not sure if it makes a difference. It just doesn't hurt.

Sailingeric is right, carboys are not designed to be under pressure at any time. Though the glass may appear thick in some places (like at the base or neck) it is much much thinner on the sides. I know cus I've broken one by accidentally tapping one into another. My process for bottling is...

Howdy First Question - if you have a blowoff tube set up, it's your airlock. The only reason you'd need to replace it is to prevent draw back. Fer instances, if there's a drop in temp, the gas in the carboy contracts and sucks contaminated water into the fermenter. I keep my brew in the...

When Bottling, I dissolved the priming sugar in 1.5 cups of kettle water, and then poured it into the bottling bucket during racking, by pouring it against the side of the bucket. The bucket was mostly empty. No damage, but did I just make poison beer? No idea why I did that.... The water...

Well that's something. Thanks! I kind of gave up on it for a while but maybe I'll investigate corn in beer.

Imagine pouring a beer and it starts with the usual flow but then lumpy bits, and then a connected mass of goop slowly pours but you can't stop pouring because half the mass is still in the bottle and it's holding on tight to the other half.

Yeah, but I had to spit it out. It was horrific. Had some semi gelatinous growth in each of the bottles. Fricking disgusting. Like beer floating on slime with varying degrees of thickness.

And they were in the carboy for 6 months before I bottled.

Just an update on this if anyone cares or for future reader reference.... Had to dump. Had some weird kinda SCOBY (like kombucha). Bottled it before I realised what was at the bottom of the jug. Kept it as an experiment but after a week I'd open and they were shooting off like coke and...

I've never used the pills (mostly because I can't buy them here), but adding priming sugar is really simple. For 5 or 6 gallons of beer, measure 3/4 or 7/8 a cup of dextrose(corn sugar). I buy mine at bulk barn (cheaper than the HB shop here). Transfer to a small pot and run a kettle. Then...

I should add that I've moved on from kits to buying malt extract, steeping grains and hops and I have no plans to go back. It's more work but a beer I'm not afraid to offer a friend. Based on your likes, you should try making a simple porter. Mind you the nut brown kits I bought were pretty...

I'm unfamiliar with the kits you mentioned but have used coopers kits (before abandoning them). If you follow the instructions on a coopers kit and brew to 23 liters, you will get 4% ABV by design. A lot of brewers instead fill to 19 liters (ie 5 gallons instead of 6) and by doing so you get...

Oh I also added some black cherries and whatnot based on a recipe from a kit company's website. Supposedly turning a nut brown into a christmas ale. Total crap. had to dump.

Brown sugar. Horrible. Watched a you tube vid of a guy with very different tastes. and apparently after all the yeast have eaten the sugar from the brown sugar, you're left with the taste of bitter molasses. It was my first brew and I'd be damned if I was going to dump it.