Recent content by meni0n

Does anyone know where you can purchase a pressure barrel with a tap in Canada or at least know of a web site that will sell one and ship to Canada?

Not sure what to do with it. It tastes ok under. Pretty high IBU so that might be hiding any off flavors. No idea how it got infected as I washed it well and then used star san. I am now soaking all of my equipment in oxiclean and threw out all of my tubing although it didn't come in contact...

So I decided to do a small experimental batch. This is just some amber lme and a ounce of falconer's flight in a mr beer fermenter. Is this brett or lacto?

Ingredients: ------------ Amt Name 0.50 kg Roasted Barley (300.0 SRM) 2.60 kg Lyle's Golden Syrup (0.0 SRM) 0.50 kg Corn Sugar (Dextrose) (0.0...

I use carb drops and just bottle from primary.

Thanks for the advice guys. I decided not do add the lactose. I'm going to measure the FG tomorrow and if it's the same as the last two days I'm going to bottle it and leave it be for a while. At this moment I'm doing my first partial extract so hoping that turns out well.

Gravity not going any lower. I did a taste and it has a really really strong, almost overpowering roast flavor. I think I'm going to add 1 lbs of lactose right before bottling to make it a bit sweet and hopefully mellow it out a bit. The roast flavor is so strong it tastes almost like an ash tray.

What about all that stuff on top? Shouldn't most of the bubbles be gone if fermentation is done?

So the airlock is still bubbling away after two and a half weeks. I checked the FG and it's sitting around 1.018 which is kind of weird since since it's been fermenting this long. The SG was around 1.042. It also has these large bubbles on top but I don't see any rafts so I don't think it's...

Airlock still going after 2 weeks. I did a taste on the weekend and it was a lot less sweet with the black and chocolate malt really coming on strong but losing some of the chocolate flavor. Hoping to bottle it in a week but I've never had a beer ferment for 2 weeks yet.

It was a prehopped stout kit.

I brought it up to 165 then steeped for about 20-25 mins. Put the kit into the fermenter, then put the wort in, then the hi malt glucose and topped with cold water. I had to cool it in my cold room in the basement and then I pitched us-05 at the high end and brought it down to about 64-66 during...

So this was my first attempt at extract brewing. All I did was steep 500g of chocolate malt and 250g of dark malt and add it to a brewmaker velvet irish stout with 1.2kg hi malt glucose. Now I think I made a huge mistake and forgot to boil the wort after I removed the steeping grains. It's been...

I cleaned the fermenter twice and then poured 5 gallons of water with the required starsan so hopefully it's ok. I made a brown ale in the same fermenter right after so just waiting for the fermentation to finish to see if I need to dump the fermenter or not.

This is a muntons bitter I bottled a week ago. As soon as I saw this I transferred it into secondary and it tasted and smelled fine so I decided to bottle.