Recent content by rockstar55667

I have this ball lock keg (used), that I've used twice. The first time I used it the beer was really really foamy...I attributed it to user error (too much gas). So it came time to use the keg again, and it is still way too foamy, not over carbonated, its just the foam when it is first poured...

Got all the ingrediants for this beer. Its suppose to be a 1.089 beer, so I know I need a big starter. I did a 2 step starter, 1.5L each. The first step went smoothly. Then I refrigerated, decanted and pitched my 2nd step. Then it took off. It was going crazy and this morning I awoke to yeast...

That is what I was shooting for. I've just never worked with this amount of hops in one beer. Thanks :mug:

Here is my recipe for my first DIPA. Ive brewed about 10 AG batches. My biggest beer was an 8.4% wee heavy. This should be bigger. I've brewed a couple IPAs but never a DIPA. My main concern here is my hop schedule. What do you guys think? Recipe Specifications...

So lets say I brew 2 beers, one a stout and one a pale ale. Obviously the PA is going to have more carbonation. Is there a way using a standard regulator to set the two different kegs set at different PSIs?

Thank you guys! So a week to 2 weeks is a good amount of time?

Can someone please explain to me how to use this chart? I really want to buy a kegerator but I don't quite understand the carbonating step. http://www.kegerators.com/carbonation-table.php I know its very useful, but how do I use it? I know I want to hit the green PSI depending on the...

This will be my second yeast starter. The first one came out great, but I'm doing a bigger beer this time. The first starter I made was 4 cups of water and 1/2 cup of DME. (Per White Labs website) for a 1.045 Amber. This time I'm making a 1.064 beer. So I went to Mr. Malty. It says ill need...

Thanks everyone! Advice taken. Here is the revised recipe Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.4 % 1 lbs Munich Malt (9.0 SRM) Grain 2 9.3 % 12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.0 % 12.0 oz Caramel/Crystal Malt - 80L...

I've been tweaking this recipe for a while now. I haven't made it yet, because this is my first time, and I want to make sure this recipe will be good. What do you guys think? 6Boil Size: 6.51 gal Asst Brewer: Ingredients Amt Name Type # %/IBU 6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)...

OK, first AG brew day is done. No major problems to report. I finished with a OG of 1.045 (NB estimates 1.047), so not too bad I don't think. I don't know how to check my efficiency, though I would be very curious. There isn't much headspace in my 6 gallon Better Bottle, I'm hoping...

wow a lot of great info everybody! Thanks I have certainly learned a lot. I just made my starter today. Brew day is coming up Sunday i'm hopeful on how it will turn out. :tank:

I got my grains from NB, I plan on getting a mill eventually. I would hope they have a decent efficiency. After some more research it sounds like adding sparging water at 185 will be sufficient to get the desired 168 degree sparge temp. (I mean theres always ice if its too hot). Should...

I'm shooting for 168, but if I add 168 degree water to a bed of 153 the temp would theoretically drop significantly. Wouldn't I need to pour in 185-190 degree water to achieve the 168 I am shooting for?

Good to know! I'm glad I asked. I'll drain the mash into my bucket and use the kettle to heat up my sparge water. Then combine both in the kettle. Beersmith says to use 168 degree water to sparge with. Should it be higher?