After a long break from brewing I got my new brew stand and fermatation chamber complete. Between work and other projects it took me 5 months to complete. All I needed was a weekend to myself and I would of been done 5 months ago.
It might not look like much now but I'm going to use this broke a$$ fridge for my fermentation. It can hold 8 carboys or buckets no problem!!! I'll keep you all posted when I start the build.
Sent from my iPhone using Home Brew
It might not look like much now but I'm going to use this broke a$$ fridge for my fermentation. It can hold 8 carboys or buckets no problem!!! I'll keep you all posted when I start the build.
Sent from my iPhone using Home Brew
I've been kegging my beers and after force carb. I hit the tap. My kegs last around 7-10 days till dry. My question is if I could hold back on wanting to drink my brew will it get better with time? I'm only brewing IPAs & wheat beers at this time. I think they taste just fine as is.
Just kegged a brewers best witbier kit. OG & FG were right on target. Fermented for 3 weeks cold crashed 3 days and force carbed. Does this need to age a bit or maybe just not my style of beer!!! Or it just might be a bad batch Wife says it taste like spoiled tea!!! I never drank spoiled tea so IDK.
If I dry hopped 2 oz. of Amarillo for 2 -3 days would that be long enough to have any effect? It was a brewers best IPA kit and doesn't call for any dry hops but I had some extra Amarillo left over.
If I'm doing a full boil can I heat up 4 gallons in my brew pot to around 160-170. Then add the mashed wort to the brew pot to give me 6-6.5 gallons to boil?