Recent content by Some Hasbeen

It was actually in the primary for 17 days (2 1/2 weeks approx). I was thinking about the length in the secondary while at work and wanted to get a quick question out to see what everyone thought. I had pretty good activity for the first 10 days which tapered off to the point where I felt...

Thanks everyone. A little reassurance goes a long way.

How long should I shoot for in lagering my first attempt at a Pilsner? I had it in the primary for approx 10 days at a temp of generally 50 degrees (w/ +/- of 1-5 degrees). I then transferred it to a corni for use as the secondary and currently have it lagering at a relative steady temperature...

I had the joy of experiencing "real ale" in the UK about 5 years ago and they truly taste amazing. I also think that a force-carbed ale pumped out of my kegerator in my back room also tastes amazing. I think comparing them, however, is a little unfair. It's like comparing two different kinds...

Just wanted to chime in on my results. I brewed mine back in mid-April and transferred it to a corny after letting it sit in the primary and secondary for a total of approx 1 month. The corny sat in my cool basement for most of the summer while I ran a combo of a nice crisp pale ale and a very...

Well, I went with the 4 lbs of LME and .5 lbs of honey and Tett hops and used a Ringwood ale yeast smack pack. I've had in the keg for a little under 2 weeks now and it's exactly what I was wanting. I carbonated it at 15 psi for 4 days so it's a higher carbed beer. I just completely resodded...

I have a couple questions about the test. 1) If you use the same sanitizing steps for all of your pertinent brewing items, how easy is it to pinpoint the bottleneck, so to speak, in the system? More importantly, if you use the same sanitizing system for your "sanitized container" ,that...

I would guess most beer recipes have been done in some form or another. They are all just variations off of certain starting blocks. I think Crusty the Clown had it right when he answered the phone on one episode of the Simpsons with the greeting, "Unless your Steve Allen, you're stealing my...

I was going to ask that as well considering everything I read has the top end of the fermentation temp at 55F or so. But, I know little. Thus my many questions.

Gabe, I actually plan on starting my first lager tonight. My ingredients (after some helpful suggestions from members of this thread) for a honey lager is as follows: 4 lbs LME .5 lbs Honey .75 oz Tettnang (bittering) .25 oz Tettnang (flavor) Lager Yeast I'd love to see your...

Thanks for weighing in fellas. I was wondering about the honey and hops, obviously. Exactly the advice I was looking for. I plan on purchasing the ingredients on my way home tonight. HB_99: I was thinking ale originally as well, but thought a lager sounded a little crisper. PT Ray...

It's been over 5 years now, but I have experienced the "real" ales in England and they are definitely "flatter and warmer" than what'd you'd find in the US. I was a little apprehensive at the time. I had just spent the past 8 years of my life drinking cheap beers in college and lawschool and...

I usually employ the rinse and store method. Depends if I have any sanitizer mixed after using them whether I will just rinse with water or use the sanitizer. Prior to each use, they're going to get sanitized anyway. Also, after 4-5 brews, I buy a new set of hoses just to be safe...

I'm shooting for a lighter lager for the summer months. I'm using the honey to lighten it up while keeping the AC higher. Let me know your thoughts on anything. Particularly, take a look at the hops and yeast. Any thoughts or suggestions are welcome. Also, too much honey? I'm not...

Just transferred my Ringwood Ale to the keg and am considering starting a nice Lager to enjoy during the hotter months.