Recent content by wegchef

I've got a double IPA that I've brewed and am thinking of experimenting with a small amount of it. I've already kegged and carbed it, but would like to rack some back to carboy add some dregs, some mango and see what happens. What does everyone think?

Hi folks, So I rinsed some saison yeast 6 months ago threw in the back of the fridge in two mason jars and forgot about it. I retrieved them from the fridge today to notice a brown/black layer on top of the yeast at the bottom. Opened it smelled it and could tell it wasn't right. Dumped that...

Hi folks, I recently moved to Natick, MA a suburb of Boston. Can anyone recommend somewhere to have my 5# CO2 filled. I bought a new tank about 6 years ago and its in mint shape so Id prefer not to swap it out. I know its out of date so I cannot swap it out at my LHBS. I work in...

I used 3 packets of yeast because my cider I purchased had sorbate in it. So the 3 pkts of yeast was enough to ward off the sorbate. So I should add more sorbate to kill off the live yeast again. Then add sugar to sweeten to taste am I correct in this?

Here's my cider recipe: 3 gal fresh cider 3# granulated sugar 3 pkts dry champagne yeast SG 1.096 FG 0.096 All seems pretty accurate so far. Fermentation stopped after about 10 days. Appearance is crystal clear with a very slight hint of yellow. My issue is that I wanted a dry...

It's been aging in a corny keg for about 6 months now.

Can anyone suggest what i can do to get my home brews to finish with a "thicker" heavier mouth feel like commercial craft beers. Specifically stouts, porters, etc... I just made an imperial stout 10% abv and it still seems very "thin," flavor is good but lacks that "thick" mouth feel that...

ill give that a try thanks.

Home Brew nation, I have a black kenmore keezer. With everyday wear and tear the exterior has lost its shine. What can I use to restore its shine? I think I used simple green to clean it and im pretty sure that is what took the shine off the lid. Any help would be greatly appreciated...

Just a quick question. I had 2 mason jars of washed yeast in a fridge in the garage. Went outside the other day and the contents were frozen solid. I'm assuming they have been frozen for about a week. Is the yeast dead and unusable? What do you think I should do?

I have a fresh juice chianti that I purchased from a local produce company. I purchased it 2 years ago. Ive racked it 3 times over the first year and its been sitting in the carboy for the last year untouched. Tasted it, really good. My question is should I add any metabulsulfite to it...

It's a off white powder looking substance. I think I've read somewhere it's left over yeast matter.

I was a bad brewer and neglected my beer lines for the first year and a half I had my keezer. So I recently replaced all my beer lines and made a promise to myself that i would flush the lines with starsan between kegs and every 3rd keg I would use BLC to thoroughly clean the lines. Most of my...

Got my 5# co2 tank filled at a local welding place yesterday. The associate brought it out from filling it and it was leaking already. So I obviously said something he brought it back out with no leak. Today I open the keezer and I hear a co2 leak. It sounds like its coming from the collar...

By equipment do you mean the glass carboy, airlock, and even all the racking equipment. Should I replace all the equipment that it came in contact with or should I try to just deep clean everything?