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My wife finally found a red wine she liked it was the Lambrusco from Olive Garden. (its sweet) However I can not find a Lambrusco kit. If anyone knows where I can buy the kit or knows of another "like" Lambrusco sweet red wine I can get please help. Thanks Lyn

I had the same problem not long ago. I tried everything differnt size lines, decrease psi, and even bought longer lines. None of those things worked. It turns out it was just the keg. I finished the keg by letting pitchers settle the foam and just drank it that way. When it was all said and...

I did purge it several times and then hooked up to 10psi. So if it's over carbed it will bleed of over time? Do I need to disconnect the Co2 for a couple days?

Well I finally got a keg system going. I am getting nothing but foam. I have tried to turn down the PSI to almost nothing and still nothing but foam...please help. I carbed 4 days with the shake method had 5ft of line and nothing but foam. Switched to 10ft of line 3/16" 3 days later and...

You could try and wait a month and let it cool down a few degrees. Not sure what your temp control would be to keep it warm through winter weather?

I would like to know of a way to "stop" the process as well. I just started brewing about 3 months ago...about 12 under my belt now 10 AG . Anyway I made a blonde ale that i didnt care for to much drinkable but not the type of beer i like. Well i did the homebrew thing and put it away for 2...

hell give me his address ill pay him a visit....you said he's got beer :mug: and i brew like you...on a whim and my way:rockin:

It is a lager brewed at ale temps....Steamin ale. Im not sure exactly what the lager taste is supposed to be just that i brewed at the higher end of the yeast temps and it was good. I would recomend it as it was my first all grain very easy and very tasty

Maybe im a little confused by the decoction....I was going to do the decoction after my sach rest of 60min to bring it up to 169 to mash out temps. as Kai suggested

Ok so i picked up the Wyeast 2206, figured i could use it later...more so than the Oktoberfest. ALso decided i would do the 130 rest for 20 min bring to sach 155 for 60, then do my decoction. Plan on pulling about 50% for my first one boil for 20 minutes then go ahead and mash out. Sound...

So there all gone i drank most of them myself as this is now one of my favorite beers. Im not changing a thing!!!! Man this was a good beer!!:mug:

Im not that experinced but looks to me like you didn't use enough water. You mashed with 4g and sparged with 2g. After grain absorbtion you would only have like 3g of wort...now my inexperince here but isn't first runnings higher because you get more sugar less water? 2nd that is a huge grain...

Well perhaps i could spare $7, which would you suggest the straight german or the actual Oktober strain?

I thought about the liquid yeast but did some reading and they say its the same strain. So my thought is that once i do the starter it will be liquid yeast strain before i pitch it, right?

That would work to......how would i do the decoc from there?

Well I will be brewing up my Oktoberfest AG kit from Northernbrewer next week and i just want to double check my process. First i will be making a 2L starter 3 days out, fridge overnight and decant pitch. Second I plan on doing a decoction to get real malty flavor (from what i've read) so...

Man i just made a starter used 1lb of wheat DME for about 3 days bottled used the yeast. 2 weeks later i drank the 4 bottles i got....tasted okay (not my best brew) and there was still enough yeast/sugars to carb them.

I think i had a stuck mash once and i just stirred it a bit to losten everything up a bit and then restarted my first runnings. Seemed to work for me

Thanks all i will let my beers age longer and let you know in a month or 2...maybe 3 or 4

You didnt boil it....hehehe