Recent content by OldManK

Hey, I lived in Syracuse last year. I love the Blue Tusk. I also got my start brewing there so I know that there is a homebrew store in the city. I wish I could remember the name or at least the location but I do know there is one around there somewhere. Good luck.

so if you are cold conditioning it is okay to leave the beer sitting on the cake for several weeks?

Thanks, that link is very helpful.

I hope that you enjoy your ESB, another question though. I seem to be understanding that generally letting beer sit for longer rather than shorter is helpful. Is there a difference between letting the beer sit in the secondary fermentor and letting it sit in bottles?

Thanks, I think that I will try to bottle some time next week then. Actually I checked my calendar and it has been more like 16 days since I started it. Is that still okay?

I have a blackberry wheat sitting in a carbouy as a secondary fermentor. It has already been there for 10 days, can I wait to bottle it until this weekend or do I need to bottle it ASAP? Th:drunk: anks.

good point. thanks.

So I would like to make a blackberry wheat beer for the summer. What would be a good wheat beer to use, a hef? Thanks.:tank:

I love nut brown beer, or at least I thought I did. I just brewed a batch and it is not too good. It tastes strongly of coffee and has an after taste that I cannot describe, but it isn't good. Any thoughts on where I could have gone wrong? I deviated from the directions in a few ways...

I keep hearing that having a carbuoy for a secondary fermentor is a good thing. What makes it better than a plastic bucket?

I was wondering if there is any trick to getting the smaller bubbles that you find in some beers. Any thoughts?

Hey, I am new to all of this home brewing and this whole topic just went over my head. I am guessing that means I shouldn't worry about it yet, but if someone could give me an explanation of what is being done and what the effects are in laymen's terms that would be helpful. Are you saying...

How did you go about storing your beer at that temprature? I would like to do a lager but I don't have a place that remains that consistantly cool.:drunk:

In what way does it add to the flavor? What flavor does dried yeast generally add to the beer? And also thanks for all of the info so far.

I have only used the dehydrated yeast that comes in those packets. What are the benefits (or is there a benefit) to using this liquid yeast? Thanks.:tank: