I want to carb a beer before I chill and serve it I have an extra tank and a regulator (that is currently stuck at 20 psi) can find a lot of information on this can anyone help?
Just keeping this updated I legged today 1.009, and carbed using the shake method, it is very dark and cleared nicely so far I will try it in about a week after I keg to keg transfer it
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Final recipe was
10 lbs German pale
1.25lbs chocolate
1.0lbs midnight wheat
.75 flaked oats
.75 120l
1.5 oz Amarillo 60 min
.5 willamette 10 min
I used Amarillo because I have some old pelleted I need to use up they have lost a lot of their aroma and as for the midnight wheat I wanted to...
10 lbs German pale malt
1lbs midnight wheat
1 lbs chocolate malt
1 oz Amarillo @60min
Thinking about this as a base for a stout with oak and cherry
Thoughts?
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I dry hop in the keg using a mesh bag then I transfer to another keg and drink, no air ever touches it and you don't lose any aroma
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That's what I thought got the wort into a clean keg under a co2 cap to stop any wild yeast from starting fermentation
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I just sparged and an emergency came up and I have to quit for the night am I screwed or can I refrigerate and boil tomorrow?
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I have a great zest wand, it cuts very uniform pretty stripes, I just want to know if I am going for just the orange skin or do I want to go deeper into the white part (pift). Has anyone else used orange zest for their mulling spices?
I want to make my own mulling spice mixture, orange zest will be used. My question now do I avoid or embrace the pith, I know when cooking you want to avoid it.
I have pressed my own apples a few times now, and I have never used Camden tablets or anything else to kill wild yeast. I pitch strong starters and they have turned out great.