Recent content by ProfessorBrew

I've been having a problem with my growlers being flat only a few days after filling, despite keeping them sealed. Can someone suggest the best growler filling techniques? Here's what I usually do:

Can anyone recommend the best ways to fill a growler from a keg? My technique is simple enough, but I keep getting beers that are nearly flat just a few days after filling. I know an open growler is a time bomb, but shouldn't the carbonation last if it's kept closed? Here's how I've been...

Not too strong of a hop flavor, but some hop presence. I added a bit more Saaz at the end to help the nose. My usual supply store (Austin Homebrew) was out of Tettnang and I didn't want to bother ordering elsewhere. So I subbed in some Hallertauer (a favorite Noble hop of mine). We shall see!

I used the Bohemian Lager yeast from Wyeast. I fermented it in a cold part of my basement that stayed between 52 and 56 degrees. Then I lagered for one month. I just ordered ingredients to do this one again. I'm using Hallertauer instead of Tettnang and adding another half ounce of Saaz this...

Here you go! It really turned out great.

What are the best growler caps: metal or plastic? Now that I only keg, I'm constantly filling growlers to share beer and I'm concerned about preserving carbonation. Better caps? Better fill technique?

It's not a terrible brew right now. It's just a bit more Saison-like than I was going for. We'll see how it is in a month.

I just kegged it last week and tapped it on Sunday. I'll try it again in a week or two and see how it goes. Not sure how hot it fermented. I may have pitched in the 90s (I hate doing that, but the chiller ran for 90 minutes!). It probably fermented in the mid-70s, I'm guessing. Thanks for...

Here's the recipe for 5.25 gallons of Amber Ale: 7 lbs. 2-Row 1 lb Crystal 60L 1 lb Victory 8 oz Biscuit Malt 8 oz Munich Malt 10L 4 oz Special B 1 oz Fuggles (60 min) .5 oz East Kent Goldings (20 min) .5 oz East Kent Goldings (15 min) .5 oz Williamette (5 min) .5 oz...

Just tapped an AG Amber Ale that I brewed last month. It has a noticeable peppery flavor that I didn't plan on. I remember having trouble getting the wort to chill that day. Do you think the pepper flavor comes from too hot of a fermentation temp?

I'm brewing a Saison this weekend and I wanted to use a little coriander and peppercorn. Any thoughts on how much to use?

So does 1 pound of dark brown sugar sound like too much in a 5-gallon batch?

I'm thinking of adding some brown sugar to a brown ale recipe I've been working on. How much should I add for a 5-gallon AG batch?

Hi All, I've got a California Common that's been in the primary for over 2 weeks. Should I lager it? Or just rack to a secondary at room temp?

I've been kegging for about 3 months now with modest success. But now I'm ready to learn more about different approaches to force carbing and how to do so to set the carbonation level for the particular brew. Does anyone know of an article where I can find that info? I'm sure it's out there.