Recent content by Sneakysnitch

The longer it ages the better. I hated the fresh Wee Heavy that won the state fair two years later.

Since this is an ale, you need to keep fermentation temp the same. If you cool it too much and the yeast drops out, it will have a harder time carbonating. If it was a lager, it would be a different story.

At least they are still on the market. So far, I've got three beers through one tap, never been cleaned (I know...bad...but this is a test...yea..that's it, a test!:cross: ) and not one sticky spot yet!:ban:

Hey gang! I am really in need of a Chokecherry wine, beer or cider recipe. Anyone have anything like that? Sneaky

I use hot water since it has been in your hot water tank for several hours and is by and large sanitary and free of chlorine. If you suck water in, I'm guessing you are using your mouth...bad, bad bad. If you just fill the hose and cane from the tap, it will create the vacuum you need.

Yup, medicinal taste is a relative easy problem to fix. Just be a little cleaner in the brewing. Second, the yeast you are using, is it a dry yeast? If so, try liquid. Wyeast and White Labs are both excellent. Pitch when well started.

The method I prefer is to attach cane to hose and keep both ends level. Fill the hose with hot water from the tap until both are full. Put thumb over the end of the hose and put racking cane in fermenter. You will need to have the secondary below the level of the Primary. Take the hose and...

First of all...Relax, don't worry, and have a homebrew. The stopper has it sealed. Way to check? Not really until it begins primary. It's sealed though...trust me. Do not repitch until 72 hours unless you think there was something wrong with the yeast to begin with. I have had White...

Yup, don't worry, relax, and have a home brew. The yeast should be active enough to purge the 02 out of the carboy.

BTW, if the secondary is active at all, the co2 from the yeast will automatically purge it from the o2. Don't get me wrong, I like the 5 for secondary, but if you can only have one or two....

I use both. 6.5 for primary, 5 for secondary. I'd get the 6.5 first so you can make a FULL 5 to 5.5 batch. If you are gonna do Belgians, the extra room is great and will keep you from having to clean your celing. If I make a bit too much, I just drink the uncarbonated 1/2 gal or so. You can...

Dewdudemike is in my area. He is very reputable and an all around good egg. I will vouch for him personal like. I have bought 5 kegs from him thus far and am planning on another 30.:rockin:

:ban: Gang, you won't believe this. Got a call from Vent-matic (now Ultra-Flo), :rockin: Said "Fill out this form, we'll call you back". They sent it, I did, and I got my new faucets today! :tank: SS/Gold were 41.95 and all gold were $57. They seemed to move right fast with it. The quality...

Thanks Pat! That is what I was hoping to hear! Any idea who made your addition?

To me, this would be a big no no. Suppose you bang your hydo on the way into the fermenter and it shatters? Also, after 30 batches of beer, I still do not allow anything into a primary fermenting batch. There is also no reason to take a reading until primary fermentation is slowed and the...