Search results

We had a fire at our house in January and just got back in (no injuries, mostly just smoke damage). The bad news for me is that we redid a number of things in the house during the rebuild which robbed me of all the space where my brewing stuff used to be (not to mention the fact that all...

I have a keg that I primed with sugar. It's at room temp right now. I pulled a sample to be sure it was carbed, and while there is clearly loads of carbonation, it didn't seem like the beer liquid itself was very fizzy. When I chill the keg, is that carbonation going to diffuse into the...

SWMBO got me a banjo burner for Christmas (awesome). I am using it for the first time today, and I'm having a hard time getting the burner really going. When I really crank the gas up, the little blue flames just go out. I've tried adjusting the air intake, but it turns the flame orange...

So, I bottled my first sour beer that I brewed in October 2008. It was a Framboise, and I learned quite a bit. The most important being, taste before you bottle, as the beer will tell you when it's ready. Anyway, I bottled the batch yesterday. When I pulled the carboy cap off and sniffed...

I have a question for anyone who has experience with this strain. I used it for the first time last weekend. I probably pitched a few degrees higher than they recommend, but it was a similar temp to my starter. I got pretty quick signs of attenuation (lots of swirly yeast in the carboy)...

http://plastic-mart.com/class.php?cat=19 You'd need to build a stand, but it looks as though you could get a 10 gallon fermenter for about $120 shipped. FDA approved for wine and fermentation. Hmmm.

I am going to be putting together something of a brew stand, and I have a question about incorporating wood and brewing. My plan is to get some heavy duty metal shelving from HD, but the shelving pieces themselves are particle boards. I will have a ring burner sitting on top of them. Would I...

I finished my first keg a few days ago. The last few glasses seemed to get a little lighter in color, and watered down in flavor. Is this a common side effect of finishing a keg, or should I have made some adjustments to my gas pressure? If it helps: I tapped the keg a few weeks ago, and...

A buddy of mine recently purchased these: Leaking Vintage Faucets on Flickr - Photo Sharing! They look cool as hell, but they leak. There are holes inside, which when lined up, dispense the beer. You'd think there is just a gasket that needs to be greased or replaced, but there wasn't...

I'm about to be doing some system upgrades, and one of the items will be a pump. I know that quite a few people fill the kettle through a valve at the lower end of the boil kettle, thereby using quick disconnects. My question is this: how are you checking the gravity of your runnings? Are you...

Doing my Flanders Red this weekend. Also finishing reading Wild Brews. He talks about leaving your beer in the primary for a month or more, as the autolyzing yeasts provide food for the other critters that come after. Can anyone who's done some wild ferments comment on this? What if I just...

I'm planning out a Flanders Red for next weekend, and it will mark the first time I've used Brett. As I understand it, most of the time, you pitch a regular Sacch yeast, then the Brett after the primary has begun. But then I also see that Wyeast has a blend that contains Sacch as well. In...

So, generally speaking, the idea behind the beer gun is to bottle already carbed beers. Is there any reason you couldn't fill a keg as though it were a bottling bucket, and bottle the beers that same day (and let them bottle condition)? The only reason I ask, is that my kegging is...

Do I run my flaked barley through my crusher or not?

So, I'm about to invest in a pump, and was going to get some tubing to use with it for high temperatures. I was looking at the silicon tubing, but then I noticed on Morebeer that they say it can't take very much pressure. I know a few people on this site use it. Is there any concern with...

I'm doing a brown ale this weekend. It seems like it would be a nice beer for fall when I'm helping SWMBO winterize the garden. Low alcohol, not too hoppy, etc. I haven't brewed one yet, so I was curious about how more experienced brewers would handle the mash, volume and temp-wise. My...

So, I've been having some issues with getting a keg to carb (mainly due to my not checking for leaks). Got that all worked out. So, I've had this keg sitting for a while that I had some sugar solution in, and there's plenty of pressure. Tonight, just to be sure, I pulled a glass. Lots of...

So, long story short, I have a ruptured disk that needs to be operated on. What that means, is that for 6-8 weeks, I can't lift anything over 15 pounds. Big problem when you brew all grain. I've thought about using a pump on brewing day to transfer my hot liquor straight from the pot on the...

I will be brewing a dubbel on Saturday, and have a couple of questions about the mash. Here is my conundrum: my "fermentation chamber" is a closet, where it is very difficult to regulate the temps, especially if it gets hot (which is supposed to happen this weekend). I know about wet t-shirts...

So about a month ago, I filled my first keg, priming with sugar. Turns out (I found last weekend) I had a leak. I reprimed. The LHBS said it would carb in as soon as 5 days. Tonight, I had enough pressure in the keg to pull a glass of beer, but it was still flat. Granted, it was room temp...