Last Activity:01-22-2005 4:35 PM
Posted in thread: Air Space When Bottling on 01-08-2005 at 11:22 PM
I wouldn't worry too much about the beer being carbonated after 5 days. I have had beer
carbonate after just 2 days and it did not explode. Once a beer reaches carbonation most of the
yeast falls out ...
Posted in thread: sterilising on 01-02-2005 at 07:15 AM
Anything that will come in contact with your beer must be sanitized.
Posted in thread: Chemical Taste and Smell on 12-28-2004 at 06:05 AM
Well,It is likely that it is one of two things. Either your brewing equipment or home has a
stubborn bacteria or wild yeast that is in your air this time of year, or perhapse your furnace
Posted in thread: Barley Wine - Has anyone tried this one? on 12-28-2004 at 05:54 AM
I haven't made one yet, but I would love to give it a try. Usually you would let it age 6 mo.
to a year before you even try it, but with that recipe, you might be good to go 3-4 months
Posted in thread: Sterilizing on 12-28-2004 at 05:28 AM
I would also like to recommend iodophor because rinsing with cold water is not a sanitary
practice. There still may be bacteria in your tap water. Iodophor has been safely used in the
food service for...
Posted in thread: Yeast Question? on 12-22-2004 at 04:22 AM
Anchor Steam (california common) is made by using a lager yeast at ale temps. It gives the beer
a bit more fruitiness than if lagered but the result can be quite pleasing. I usually use San
Posted in thread: Help a beginner! on 12-19-2004 at 02:43 AM
Did you add any table sugar to the beer? What was the recipe/kit?
Posted in thread: Exploding bottles on 12-19-2004 at 02:40 AM
As far as safely moving the beer: colder is better due to less pressure at lower temperatures
and colder liquids can absorb more of the CO2 pressure. Maybe put an air conditioner in the
room for a few...
Posted in thread: Mr Beer Priming sugar!! on 12-13-2004 at 10:46 PM
For this problem I would recommend Coopers Carbination Drops (or the primetabs as our freind
Cheezus mentioned). Each piece is enough priming sugar for a 12 oz beer and you use 2 pieces
for 22 oz bott...
Posted in thread: Foam up on 12-13-2004 at 10:36 PM
The brown foam and sediment on the sides of your carboy are both good signs. The brown
particles in the foam are yeast mixed with sediments from your beer. The sediments are
proteins, hops and yeast a...
- Hopping techniques
- Need help with a habanero ale
- .05 Blood Alcohol Limit for Driving?
- Is kegging a Belgian frowned upon?
- still looking for piapt!
- How did you find us?
- 45-minute mash not enough for conversion at 156F?
- 2013's How many gal of homebrew in 2013
- Outdoor Gourmet 30qt pot - Anyone have this?
- Official Broken Hydrometer Count
- Kegging and dry hopping = issues