Recent content by muddylars

Yes, my serving regulator is right around 15 psi as well.

I've been force carbonating with the corny carbonation lids http://www.midwestsupplies.com/carbonating-lid-5-gallon-ball-lock-keg-0-5-micron-stone.html I carbonate each keg for around 6-7 hours (or over night) at 36* F around 15 PSI. I've gotten good carbonation and decent head for the 1st...

I guess i'll wait another 4-6, but its been sitting with the stone for over 12 hours...

The directions say it should take between 6-8 hours. The idea is that the carbonation stone increases surface area so it should speed up the whole process...

I just got my carbonation lid http://www.midwestsupplies.com/carbonating-lid-5-gallon-ball-lock-keg-0-5-micron-stone.html and hooked it up to a one of my hefeweizens at 12 psi ( at 35* F) and let it sit over night. This morning I poured off a sample and the beer was hardly carbonated at all...

I'd recommend a counter flow. Either run sanitizer through it before you chill your wort, or you can run boiling wort through it and then back into your kettle before turning on the cold water. I usually stick to the sanitizer and I've had very good results.

I tired pears in the secondary and using pear nectar as priming at kegging. Turned out very sour, undrinkable. Probably due more to contamination somewhere along the way rather than the pear itself.....

Just served a pumpkin ale using this spice ratio. It was great, definite pumpkin pie flavor, but you could still have a whole pint, or two... or three. Went over very well and very quickly!

I used 6 lbs for a 10 gallon batch of a sweet stout, the raspberry flavor was very pronounced, next time I would probably cut back a pound or so. Three days in the secondary, any long and I sometimes get some off flavors from the fruit. I use frozen raspberries, then I just bring them to a...

My target is 86, but I've been getting around 70, for a 10-gal batch I do a 10.0 mash and a 8.5 sparge. I realize my mash water is pretty high, that keeps it nice and workable with all that wheat (and other grain) I could try 9.5 gal, but I wouldn't want to use any less mash water than that...

I'm been getting pretty low efficiencies with the two Hefe's that I brew. I'm brewing an "Imperial Dunkel" (43% Weyermann Wheat Malt) and getting about 63% and a regular hefe (60% Wheat malt) where I'm getting 60% pretty consistently. I'm brewing the Imperial Hefe today, I tried adding some...

Hi, I just made my first lager, a Bohemian Pilsner, and kegged it yesterday. At what temperature should I let the kegs condition, I am naturally carbonating it. Thanks a lot

I've used the oxynator on MANY batches and have not really noticed a big effect on the final gravity, therefore I've stopped using it because those small tanks were getting expensive and annoying to keep buying.

Hi, I am looking into starter to propagate a significant amount of yeasts. Instead of buying all the DME to make the starter wort I was thinking of just brewing a simple batch of beer to use as starter wort. Any suggestions on this? I was just going to shoot for a 6 gal batch of 1.045...

Hi, We are having a very warm spell lately and I have not quite finished my temp controlled fermentation room yet. I've been holding off on brewing for a while. I was wondering if anyone has any good recommendations for a type of beer that could take advantage of these warmer temperatures...