Search results

So I've had a milk stout I recently kegged on gas at 20psi for well over 24 hours. I just drew a bit to taste and it's flat as a pancake. Check the regulator on CO2 and it's still in the green. Do stouts take longer to carbonate?

So my usual method to purge my corny keg is as follows... Sanitize keg with Star San solution, empty keg Place liquid and gas connectors in place Fill keg with beer from fermenter Place lid on and lock Dial in carbonation PSI Purge heads pace of oxygen with purge valve I've read of ways to do...

Currently fermenting a milk stout in a conical fermenter. My question is, once primary fermentation is complete, is there an advantage to rack to a secondary or just age in the keg?

I'm fermenting a Left Hand Milk Stout clone and once I transfer it to the keg, I'm not certain what psi it should be at for carbonation. I don't have a nitrogen setup, just straight CO2

I lost my mind and stirred the F out of my wort after pitching in the yeast. I've read that's a no no as the yeast get pissed. Did I just screw up this batch?

Anyone know of a homebrew shop in Prescott or Prescott Valley?

I'm brewing up a Left Hand Milk Stout clone tomorrow and had a question about the adjuncts. It calls for flaked barley and flaked oats......do I add them whole to the mash or do I crush them in my mill along with the grains?

I just threw my 5gal of IPA on the gas yesterday 37 degrees at 20psi. When I decide to back off the psi to serving pressure, do I just dial it down and start serving or do I need to purge the keg, then dial up to serving pressure?

So I have this Chill Wizard which is basically a plate chiller on steroids. Works very well. Living here in AZ my hose water (which I'd run through the plate chiller is 67 degrees.). My pool water is currently 50.2 degrees. If I ran the pool water through the plate chiller, does anyone see any...

So I picked up this Chill Wizard contraption for rapidly chilling my wort for literally a steal. I havent had a chance to use it yet but plan to this weekend. Other than looking pretty bad ass, I'm wondering if anyone has used one of these things and if so what were your results.

Brewing up a 5 gal batch of blood orange pale ale next weekend. Was wondering if pitching 1 packet of dry Safale-05 is enough or would 2 packets be best?

Any AZ brewers in here, specifically the Phoenix /Scottsdale area? I just recently moved here and notice the water is very hard. Wondering what other brewers here have done to combat this on brew day. I plan on ordering a water profile from the city

Anyone know where to get CO2 refills in the Phoenix or Scottsdale area?

Anyone ever brew up a batch with corn? Just wondering if there are any aspects of corn that can even be worth a shot

Anyone have a legit New Glarus Spotted Cow recipe?

Anyone brewed with this stuff and if so how much did you use and at what point in the process did you use it i.e. Boil, fermentation, etc. Making a cascades orange pale ale and wanted to use the blood oranges from my tree in my yard but thanks to over a month of temperatures this summer in AZ...

Finally back after a long hiatus from brewing. Used to use the username Donshizzles but couldn't access the email to change my password so I'm back as Scottsdale! Can't wait to start brewing again! This site was the holy grail for me when I was brewing regularly