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Oxygenate and pitch rate?

what size line are you using and how long is the line? I was using 3/16" line at only about 5ft. Then I switched to 1/4" and used 8ft... no more foam

I had the same thing happen with a couple brews; changed the beer and the gas line, cleaned all the fittings...problem solved.

WOW you could do anything with that water...looks awesome

oh...my bad, I guess I am not up with the times. Thanks for the links.

Here in Houston there is an AM (conservitive) radio station that has a segment on beer. They were talking about George Washington's Small Beer recipe. I guess they are going to get some local craft brewers to decifer and brew it...I would like to know what's in it and how to brew it. It is very...

no one has said anything about fermentation temp yet...Is 68-70 ambient temp or wort temp? If ambient that could be to warm.

yep I love that place

how do you figure to much star san? or no rinse? I thought star san was food grade and tastless, and a no rinse sanitizer...

Great thread!! And great info...but the Blue Moon that I have tasted is really "orangy". It just seems that such a small amount of peel in that recipe could not possibly deliver a huge orange taste... Just wondering

Well maybe it's at 12 not 15...But there anything I can do to ateast reduce the diacetly? Maybe let it warm up for a day?

I made a NB Bock kit the end of Nov. and hit all the numbers right on the dot. Primary for 2.5wks, but it went right to the keg with no D rest. I never tasted it untill now and it has been on the gas for about a week at 15psi at 35degs...It has a Diacetyl!! Can I save it? What do I do...

+1 on this...also what are your fermentation temps?

hmmm, well I already did it before I started the thread. whoops. I only did it for about 1min and slow at that...Any ill effects on the final product to anyones knowlage? I figured that there was nothing happening it would not matter.

I did a Bock on Friday and down to 50degs over night in the fridge...Well not really thinking that obviously lagers need more 02, I 02'ed for about 40sec :cross: and then pitched a big starter Saturday about 4pm (Bavarian lager I think). Anyway, I got to thinking today that, crap it needs more...

How's it taste? I am assuming AWESOME...more details

Yeah I guess that might be it, but I thought at higher mash temp it is more fermentable? not sure I get lost in all the info I read... Thanks

Using verious brewing programs you will see an estimated FG and reading recipe books will state the anticipated FG. All grain brewers will mash at differents temps to get a fermentable wort and a OG, and leave the said wort and yeast in fermenter for 7days to 2wks, at temp, to get a desired FG...

I did the same thing .5oz each Centennial/Amarillo leaf and most of it is still dry...is it ok to push them down in the beer? What is the point of dryhopping if most of the hops are still dry?

Thanks...I do but maybe not that much. I used 1056 and made a starter