Recent content by leviticus

Old thread, but I thought I'd come back here and answer a question, since I just had the same one myself. Ironically, I figured out how much I used by finding the old bag of MD and weighing it! Apparently I used 8 oz for a 5 gallon keg and as I recall was satisfied with the results. I'm...

Yeah, i knew the 'positive pressure' argument was going to come up... I'll bleed each keg and see if they still have pressure...

So, I brewed my first batch of beer in almost a year and a half the other weekend. My keezer has been sitting in the breakfast nook since we moved, partially pressurized, plugged in for part of the time. I'm calling the contents thereof a wash. Not terribly concerned about that. However, I'm...

SO... Last Friday (5 days ago), we ordered to go from a local pizza joint - the deal came with a gallon of sweet tea. From past experiences with this restaurant's tea, I know it tends to be quite sweet (we actually cut it with tap water). Well, we sat it on the counter and promptly forgot...

Wow, thanks skawars1! I wasn't sure about using Braggs, just knowing that it's a particular 'type' of vinegar. I guess after a few batches, it won't really matter. I found one of those 'drink containers' with the spout on it at the goodwill, so I'll be sanitizing and using it so I can draw of...

Eh, I was hoping to prey on the 'DIY', 'Home-maker' in all of us... The mother is a giant pellicle of acetobactor that forms on top of un-pasteurized vinegar (usually when made in crocks). I know... warnings of acetobactor in the brewery and all that. I'm a fool for doing it, but I know enough...

I'm curious if anyone makes vinegar, and specifically would be willing to part with a bit of their red wine mother? Anyone local to Atlanta would be fantastic! Seems like there should be a 'mother swapping' thread on here. :D Also, any pointers on a continuous cycle vinegar crock would be...

Just wanted to update that the Abbey Grand Cru came out amazingly, even with a Brett infection! (Yeah... airlock when dry, looked over one day and had a white film, argh) Have to say, it couldn't have happened to a better beer.. It's is a spot on match for the commercial beer (In my pitiful...

Well, I can honestly say that I didn't notice the pellicule when I was placing the two other carboys next to it this weekend (I don't recall if the airlock was open or not), but I realize the Brett (I'm assuming that's what this was) was in there well before the pellicule. I would probably...

Thanks for the reply guys, it's now kegged, sitting under 30PSI, and rapidly approaching 40 degrees.. I must say though, that if it is Brett, it couldn't have happened to a better beer... that was a New Belgium Abbey Grand Cru clone. Granted the sample I took was warm and flat, but it's a dead...

Just kidding. Not panicked... I have every intention of putting this beer in a keg this evening and enjoying it a week from now. That being said, anybody ever seen anything like this before or have any thoughts? (I'm speaking of the distinct white film that is definitely not a krausen.) For...

I just have to bump this thread... to the OP: did you ever do any of this? I'm definitely considering a simple clean ale and dry 'hopping' with pickling spices (but curious if adding to the boil would have a better result). I definitely like my kosher dills, so I'm thinking: add pickling...

Kegged up my batch this evening. Beautiful clarity (although dark... I guess I've just been brewing a lot of wheat beers, so it was good to see some clean liquid), nice dark color. It's been in the keezer for about half an hour, so I drew a small glass and WOW. Wonderful forward raspberry...

Ironic that you should mention Atlanta, as this concept is already in action here, at 'Hop City Craft Brew & Wine' - they have a section devoted to homebrew. I will say however, that my experience there was horrid (clearly not their primary business model, so I'll give them that), so you won't...

Ya know, that just reminded me that when I got into brewing (~1.5 yrs), I threw some sugar and yeast into a jug of Motts, and then bottled it... tasted like pure swill, so I threw it on the back of a shelf. Might be time to chill one down and see how it's faring... Also highlights my need to...