Recent content by NewTimer

Just give it time Joel. Also make sure the temp is right. I stash mine next to the my water heater, its in a closet and it stays around 76 in there. However, I should say since that beer I've started kegging and that solved all my carbing problems.

Can't go wrong with Three Floyds or Founders. Believe it or not, Sam Adams makes a decent scotch ale. I have not had the rest on the list. Rouge has a good one and they also have one in the XS series that's my favorite, that's in like a 7 oz single bottle, so not what your looking for.

I couldn't answer any questions but I hope someone can because I would definitely sign on for this. That's genius!

Totally agree with differentiating from craft and import. As for selections of beer at different types of food establishments, I was just having a long discussion with a friend about this very thing. Conservative approach, I think you have to have two macros to be safe, Miller would be my...

I am utterly shocked at how well this worked. I always take advice from everyone here with a lot of optimism, but I have to say I was a little skeptical that smaller, longer lines would help the problem. I went with 10 ft of 3/16 and dropped the psi to 12 just to be on the safe side. The pour is...

Wow do I feel stupid. I have 1/4" lines. So now it seems more apparent why 5ft at 14 psi would foam up.

Yooper, do you think the beer is ready and is fully carbed or will I still need more time and the line length is an additional problem that will cause foaming even after I let the co2 fully absorb?

I did look over that one and its what made me think I just need more time. Great thread. I was mostly curious about what I'm dubing the "guinness effect." I haven't seen any reference to something like it so that's what concerned me.

Let me first say I'm sure I need to give it more time, first time kegging, but I'm kind of curious about this. Here's the pertinent details: Kegged 1 week ago, set to 14 psi at 42 degrees. 6 ft of 3/16 hose with picnic tap that stays in the kegerator. When I pour at the same pressure the beer...

So I have my first batch going now, going with the continuous method. Once everything is up and going I want to have a spare going in case of infection. I was think of taking a clean mason jar and pouring some tea in there with a fresh batch of tea and sugar. My question is what to do after...

MisterGreen, I've read a few places that the added clarity would actually make for a darker beer, which is what I was going for, and this one is black as night. Tinga, its just a personal preference. I'm not much of one for strict adherence to style. To me that's the beauty of homebrewing.

It's been 5 weeks now.

Well it never seizes to amaze me. Just as I think I have learned about this little thing called patience, I realize I still have a long way to go. Time really does seem to cure what ales your ales. Beer is "now" well carbed and has a head that truly stays to the last sip. This goes to all my...

Now that sounds awesome. The only thing I'm wondering about is the oils from the hops, from what I've read lots of people seem to think oils, usually from herbal teas, hinder the growth and fermentation. Be sure to post how turns out, I'm really curious.

That's pretty much what I was looking for. Any thoughts on bottling practices? I like mine somewhat fizzy, should I cap it in beer bottles or am I just gonna make a bomb? I know my LHBS has plastic bottles with caps for home made root beer although I prefer glass. What does everyone use?