My wife finally found a red wine she liked it was the Lambrusco from Olive Garden. (its sweet) However I can not find a Lambrusco kit. If anyone knows where I can buy the kit or knows of another "like" Lambrusco sweet red wine I can get please help.
Thanks Lyn
I had the same problem not long ago. I tried everything differnt size lines, decrease psi, and even bought longer lines. None of those things worked. It turns out it was just the keg. I finished the keg by letting pitchers settle the foam and just drank it that way. When it was all said and...
I did purge it several times and then hooked up to 10psi. So if it's over carbed it will bleed of over time? Do I need to disconnect the Co2 for a couple days?
Well I finally got a keg system going. I am getting nothing but foam. I have tried to turn down the PSI to almost nothing and still nothing but foam...please help.
I carbed 4 days with the shake method had 5ft of line and nothing but foam.
Switched to 10ft of line 3/16" 3 days later and...
I would like to know of a way to "stop" the process as well. I just started brewing about 3 months ago...about 12 under my belt now 10 AG . Anyway I made a blonde ale that i didnt care for to much drinkable but not the type of beer i like. Well i did the homebrew thing and put it away for 2...
It is a lager brewed at ale temps....Steamin ale. Im not sure exactly what the lager taste is supposed to be just that i brewed at the higher end of the yeast temps and it was good. I would recomend it as it was my first all grain very easy and very tasty
Maybe im a little confused by the decoction....I was going to do the decoction after my sach rest of 60min to bring it up to 169 to mash out temps. as Kai suggested
Ok so i picked up the Wyeast 2206, figured i could use it later...more so than the Oktoberfest. ALso decided i would do the 130 rest for 20 min bring to sach 155 for 60, then do my decoction. Plan on pulling about 50% for my first one boil for 20 minutes then go ahead and mash out. Sound...
Im not that experinced but looks to me like you didn't use enough water. You mashed with 4g and sparged with 2g. After grain absorbtion you would only have like 3g of wort...now my inexperince here but isn't first runnings higher because you get more sugar less water? 2nd that is a huge grain...
I thought about the liquid yeast but did some reading and they say its the same strain. So my thought is that once i do the starter it will be liquid yeast strain before i pitch it, right?