Recent content by kbrewing

I'm confused? Are you baking? Let me know if that method works.

So I just kegged, set the psi to 25. Was thinking about leaving the pressure for two days. Then dropping the pressure to 10psi for 5 days. Is the carb level okay to drink by day 7? Have a few friends over for summer BBQ. Please let me know about optimum carbonation. Thx

Why rack in a secondary when you can cold crash, keg, age for two weeks and serve?

I'd pitch again. What do you got to lose?

So I've brewed two batches (extract kits) both from homebrewers outpost. My only complaint is that my beers aren't complex. Now you are probably wondering what I mean? Batches are not that hoppy, little malt flavoring. Tastes like it needs something badly. On my scale, it's a 5. What am I doing...

I'm in the same position. Brewed a Belgian ale in early february. Fermented for three weeks, kegged it mid February and have been sitting on it since. Too afraid to tap it to see if the taste improved. Mine tasted a little sour with an acidity taste. Defiantly needed more hops and flavor mellow...

Do you let it sit at room temperature? 70 degrees?

Kegconnection.com They will send you something pretty cheap.

So I just finished a Belgian Red Ale. Fermented it in my carboy for two weeks and transferred it to my keg. It's been sitting on 20 psi for the last three days and dropped it to serving pressure of 12 psi. Tasted it yesterday and the flavor is a little off. It's drinkable, but just not what...

Started my first batch of beer and it's been a blast. Literally. I've read numerous threads and have been wondering, why make a three way when the thing is just going to explode? Is a blow off valve normal when fermenting? How many of you use one? Thanks everyone your the best!

Just brewed a new batch and the theme meter was incorrect. I estimate the starting temp at pitch to be 90 degrees. Do you think I killed the yeast? Or am I okay?

I finally get it. Awesome. Last question. Do you cut off the hexnut assembly from the line coming down through the tower and set up the barb assembly with hexnut?

Sorry having trouble picturing your workaround. Can text me a picture or email? 808-778-8474 or [email protected] . Life saver!

I was going to ferment or pour one at a time not both. Beer lines and gas lines can be taken out while I ferment and put back whilst I pour. Any idea on how to get the probe in?

I'm a little confused on why you would modify your sankey tap? Please explain? I' m using a ball lock corney keg.