rcella
New Member
I've been brewing for about a year now and all I've every brewed has been via extract methods. I'm kinda learning by doing (and reading some books, etc...) but I'm still unclear on a few things. I'm hoping those who are experienced can lend some assistance:
1.) is it common to have about 1 inch of sediment (usually a white cloudy stuff) at the bottom of my fermenter during primary? If not, what could be the cause? If this is common, is it best to siphon everything from my primary into my secondary? My concern is that I lose a lot of beer this way.
2.) I can never get my color to turn out correctly. That is to say, my blonde ales look like a brown ale. What can I do about this?
3.) Storage is sort of an issue for me. I don't have a basement so I generally try to keep my beer in a controlled tempature room (i.e. 68 to 72 degrees). Is it fair to assume that ale yeast is better for me?
4.) I would like to explore kegging options, maybe using 2 corny kegs in one refridgerated units. Any thoughts on how I can do this on the cheap (for both the fridge and the kegs)?
5.) Some of my beers pour well into a glass--that is, it has head. Others don't but I typically use the same amount of priming sugars. Why is this? Any thoughts on increasing the general carbonation?
Loaded question, I know. I'm sure I'll have a thousand other questions. This should help for now.
Cheers!
Ryan
1.) is it common to have about 1 inch of sediment (usually a white cloudy stuff) at the bottom of my fermenter during primary? If not, what could be the cause? If this is common, is it best to siphon everything from my primary into my secondary? My concern is that I lose a lot of beer this way.
2.) I can never get my color to turn out correctly. That is to say, my blonde ales look like a brown ale. What can I do about this?
3.) Storage is sort of an issue for me. I don't have a basement so I generally try to keep my beer in a controlled tempature room (i.e. 68 to 72 degrees). Is it fair to assume that ale yeast is better for me?
4.) I would like to explore kegging options, maybe using 2 corny kegs in one refridgerated units. Any thoughts on how I can do this on the cheap (for both the fridge and the kegs)?
5.) Some of my beers pour well into a glass--that is, it has head. Others don't but I typically use the same amount of priming sugars. Why is this? Any thoughts on increasing the general carbonation?
Loaded question, I know. I'm sure I'll have a thousand other questions. This should help for now.
Cheers!
Ryan