Recent content by Trappist Artist

I have had this trouble. Some people have had luck running some hot water through the lines helping flush out some of the taste. We never did have luck with that and all we did was get hot smelly water. Now we use micro-matic beer line that we got from the local distributer. Good luck with this!

I made an APA with Sorachi Ace and West Coast Cascades that won a small local compatition (7 brewers). I did follow your thinking and made a "bright" pale ale without a whole lot of caramel or roasted flavor. Hmmmm, it might make an interesting hefe. I know you don't like wheats but...I do :D

I might be concerned about all the simple sugars in a soda. So, maybe going for a big OG would help. I know plenty of people who add sugar to barley wine and the like. Let us know how this turns out!

I usually just put the grains in while the water is heating up and then take them out as the temperature reaches about 170 F. I guess to answer your question, I don't think that the volume of water makes that much difference.

I scrape 'em down.

You can use a hydrometer if you want to, just make sure to use one of the handy-dandy temperature correction calculators online.

I've got to know, did they explode?!

Final update! The beer was really good, nice and clovey with out too much of that yeasty flavor. I thought this beer turned out a little on the sweet side (maybe it didn't finish off). People liked it but not as much as some paler english styles that I brewed. All in all I think this...

Just an update, Racked the beer over to a keg on 3/12. It tasted a little yeasty, but all in all not terrible. I'll let you guys know who it is recieved this Saturday!

Sweet, about 35 psi for 36 hours... I'm kinda new to keggin so that's real helpful. Thanks for all the encouragement too!

:off: Wow, this was the thread that I broke 100 posts!!!

Unfortunatly, I won't have time for a starter since I am brewing tomorrow. I could buy some more yeast though. Would it be better to buy a smack pack and then give the yeast a solid 3-4 hour head start?

Ok, I'm going for it!! 15 day beer here I come!

I am throwing a beer dinner for some friends and I would really like to get in one more beer for the dinner. Here's the schedule I am planning: 3/1 Brew day: Get the beer into the primary fermenter. 3/2-12 Keep beer in 6.5 carboy. 3/12 Put beer into corny kegs and force carbonate 3/15...

Do you have something to boil in?