Recent content by russb123

Do you need to shake a keg to get it carbonated? I kegged a batch yesterday, turned the psi up to 30 and threw it in my kegerator. Its been in there 24 hours now. I did not shake it though. Should I? My plan is/was to keep the psi at 30 for 48 hours and then release it and test for...

Thank you all for the replies. I think I will browse this section of the forum some more and see what the cost of making one myself would be. I kinda like the idea of using a chest freezer

I am looking for a commercial Kegerator that will hold 2 full corny's (5 gallon) and looks good enough to have out in my game room. I know I could save alot of money making one myself, but I would rather pay a little extra for something preassembled that hopefully has a warranty of some kind...

Thanks for the input everyone. I think I will cut back to 2 cans of concentrate and see where my SG is with just that. I would rather error on the mild side so I have something drinkable within 6 months.

I am in no hurry so I am following Tusch's advice. I smashed up the 3lbs of blueberrys a bit and put them back in the freezer this morning. It sounds better to me than pasturizing them. I will also go buy some pectic enzyme tonight and put some in. I will modify my recipe post once I...

Yeah that is what he means, the blueberry will lose most of its aroma due to all the CO2 passing through and around it during fermentation. I will be adding more blueberry's in the secondary to combat this effect. I read on a wine forum 1/2 tsp per gallon for pectin enzyme, does it hold true...

Do you think 4 cans of concentrate is too much? According to the nutrional label each can is 162g of sugar, which is 1 lb 7 oz of additional fermentables. What does pectin enzyme do? How much would I use if I picked some up?

Here is my planned recipe: 5 Gallons Member's Mark Apple Juice (Sam's Club) - No preservatives 4 Cans Old Orchard Frozen Apple Juice Concentrate - Only Malic and Absorbic Acid Yeast Nutrient - LD Carlson Brand package says 1tsp per gallon of must(so 5 tsp) Cider Activator Wyeast ACT4766...

Can you bottle the same way you do beer? With no fermentation(no CO2) do you have to use the oxygen absorbing caps? Should I fill bottles right to the top to eliminate as much headspace as possible?

Are there any concerns I should have with how much foam I create while using a stirring adapter on a drill? (other than spilling over the top of my fermentor)

No little bubbles yet. I did have them before I racked, but none so far and this is day 5 since I racked.

The other day I racked to a tertiary carboy, 6.5 gallons of cider. The cider had been sitting on 1/2 inch of lees for over a month and a half and had become completely clear. I ended up needing to top off using about 1/2 gallon of juice because I accidently stirred up a bunch of sediment and...

I have an electric stove that i use for boiling my wort. Because I have trouble maintaining a rolling boil I had to insulate my boiling pot. Somthing similiar to https://www.homebrewtalk.com/f11/improved-boiling-stovetop-53683/ , but I used automotive firewall material which works awesome...

I believe the standard line of thinking is 1...2...3 1 week in primary 2 weeks in secondary 3 weeks bottle conditioning If you do not use a secondary you can just leave it in your primary for 2-3 weeks and then bottle. Going straight to bottle in 5 days you did not give the yeast any...

I am planning on trying this recipe: https://www.homebrewtalk.com/f80/strawberry-cabana-mead-32421/ Would you get a stronger strawberry flavor by adding the fruit in a secondary? Could I make my secondary a plastic ale bucket so getting 18lbs of strawberry's into it would be easy? If I...