Search results

Kegged my first beer two days ago. I forced carbed it at 30psi. I keep reading that I need to Bleed the keg before dropping the pressure to serving levels. Would appreciate a description of the bleed process. Thanks.

Thanks. Really appreciate the effort and the information. Same to all who responded. Carlos

Thanks for the quick reply. I will be looking to DIY on this one. Delpo

I recently received 4 corny kegs and now need to buy all the related equipment to make it work. What is the most cost efficient way to connect the 4 kegs to dispense. Thanks in advance for the help. Delpo

The sweet reward! Two fermenters bubbling along nicely on the AM. Well worth it.

For the first time I brewed two mini mash 5 gallon batches in one day. I did a Stout and a Dogfish 60 minute clone. Needless to say I feel more tired than after running the NYC marathon. Brewing is hard work! Guess I will need to step up my brewing training :rockin:

Would love to see the details of the build. If not too much trouble, could you please post the links or PM? Thanks.

I use the same system and have found that in order to accelerate cooling a good amount of ice is needed. My brewing conditions are hostile given that I brew in Puerto Rico and the water coming out of the hose is at 92 F. In order for me to cool a 5 gallon batch in 15 minutes to 70 F I need to...

Hey thanks! Just ordered one. $7 shipping to Puerto Rico. That was sweet.

Tough choice. Good beer or happy room mate? What's it going to be?

Sure. I think the key is having a powerful stove (3K watts) and aluminum kettle instead of SS. Works for me every time. Delpo

www.morebeer.com www.homebrewheaven.com

I like the Rogue Brewery manifesto on this issue. BMC = beer like beverage brewed for people who do not like beer. Micros = Beer for people who enjoy drinking beer.

It has been 12 days since re pitching and airlock continues to bubble 8-12 times per minute. I have not opened the primary to check gravity due to the bubbling. Should I wait for airlock activity to subside before opening or should I go in and check gravity? I have been disciplined so far...

Formula for calculation included. Attenuation Attenuation is defined as the %sugar converted to alcohol and CO2 by the yeast. Apparent attenuation is computed from the measured specific gravity (converted to extract) of the beer, as follows: AA = 1 - AE / OE, AE = Apparent Extract of...

The first time that I dry hopped the same thing happened to me. The second time I placed the dry hops into the secondary and racked on top. Result was much better. Delpo

Could you please elaborate on what are the right tools? Delpo

One way to use it is to make 4 gallon batches. I am in the process of doing smaller batches in order to increase repetitions and gain experience with different styles and brewing methods. Delpo

M*A*S*H Brewery

Fermentation continues to humm along but there is a funky smell coming out of it. I have read in the forum that lager yeast can sometimes smell funky. Would that explain the smell? The yeast re pitched was Wyeast Bavaria liquid. The wort taken our for hydrometer reading before re pitching looked...