Recent content by Vgonman

Hello, Making a recipe that calls for 6.6 lbs wheat lme. Well, i have dme, and want to use it in the recipe, and confused with what the brew shop is telling me. i know that basically dme is lme "dried out". With that in mind, i need to be able to figure out how much dme to use, and how much...

Here is what i will try, and you guys tell me if a good idea. 1. Keg the soda, and pressurize with CO2 to 30 lbs. Shake the container for 3-5 minutes ( rolling it around i guess) and but it in my lager freezer at around 40 degrees. 2. Shake it a few times each day, checking that it still is...

My keg was in the garage, so probably was sitting at or about 60-70 degrees. Then I brought into the house to use the Beer Gun. I want to make a batch of soda, but want to get it right this time!

Can someone give me some pressure numbers to force carbonate? I was always trying to do it at 14 psi, and never shaked the keg at all. Maybe that was my issue!

Guys, I must be doing something wrong. I wish to make a batch of Ginger Beer soda, and instead of having 4 gallons of refrigerated soda, I want to carbonate it in a corny keg, and then use my Beer Gun to bottle. I have tried this once before with 2 batches of beer and one batch of root beer...

on the in or out side? On the in side i have about 5 feet.

Hello, I have been homebrewing a few years, and bought some corny kegs and reconditioned them, mainly to use a Blichman beer gun and bottle (can't drink a whole keg or refrigerate one) and have more control over my carbonation. Secondary reason was to make soda, and be able to force carbonate...

I am trying to make the double choclate stout recipe on page 39 of the May /June 2006 BYO. I have all the other ingredients, but my brew shop told me "invert" sugar is something you make........and they did not have the recipe on hand. Any help out there?

Tony, That was an interesting read. I wonder if there is any info for the extract/partail grain brewer? Or if anyone out there has tried something with success?

What is MD? And i am at this point still an extract/ steeped grain brewer.......

That was what I believe, the BYO mag said to do.........you use the beano to break down starched, etc., into fermentable sugars.......Splenda is not Sugar, but something to add to try to give it a little something. I am concerned if i add the splenda with the beano, that the beano would just...

Hello, I know that the title really doesn't go together, but my wife loves the low carb beer, and i would like to make some at home......

Listees, I have recently tried a few different recipes using Beano (as described in BYO magazine a few years back) and Splenda to flavor. I have made 3 batches in the last 8 months, and here is what i did/experienced. I make a batch as normal, once even split a Blue Moon clone in half...

Let us know when you have the finished product. I bet that it will be something like Bleinheim Ginger Ale sold here in the Carolinas. It is so firey that you have to be ready for one.......refreshingm yes, but you had better really like hot spicy stuff!

My homebrew supplier suggested a saison kit and 2 tbsp. grated ginger...........I am going to give it a try as soon as i bottle up one of my batches........