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  1. C

    Partial Keg, partial bottle question

    Thanks for the advice
  2. C

    Partial Keg, partial bottle question

    I will be using the 5.7 liter Miller Keg for the first time. I plan on keging 1 gallon of my 5 gallon batch and wanted advise on how I should adjust my corn sugar for the remaining 4 gallons. I am currently using .75 cups for the entire 5 gal batch. It seems to me that .5 cups would be a bit...
  3. C

    Question about conditioning higher gravity beers

    Thanks guys. I wont test till atleast 4 weeks out.
  4. C

    Question about conditioning higher gravity beers

    My OG was 1.083 with a FG of around 1.024. It took about a month to reach FG and I am now bottle conditioning. My question is whether or not higher gravity beers take longer to condition?
  5. C

    Problems with grolsch bottles

    My last 3 batches were conditioned in half recycled bottles and half grolsch. The first back produced about 20% flat grolsch bottles. The next 2 batches were almost 60%. It would appear that the seal on these bottles is pretty tight but CO2 must be leaking somewhere. Is anyone else having...
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    Question about Party Star pumps and other mini keg carbing

    I have a mini keg (2 gal) and would like a cost effective carbing system. Up until now I have been bottle conditioning all of my bathes adn have very little experience with them. My questions are as follows: Is the party star an effective means to carb my beer? How long is the beer good for...
  7. C

    Trappist yeast strong enough for a heavy gravity Belgian?

    no unfortunately I did not. I used wl500
  8. C

    Trappist yeast strong enough for a heavy gravity Belgian?

    Thanks for the reply. I was more concerned with the type of yeast I used for such a high gravity beer. After pitching, I was combing the forums and I see that many people use specially formulated yeast for beers over 1.08. I understand that this beer may remain in the primary for a very long...
  9. C

    Trappist yeast strong enough for a heavy gravity Belgian?

    BTW I used WL500 yeast
  10. C

    Trappist yeast strong enough for a heavy gravity Belgian?

    My OG was 1.093. Its been fermenting for a week and appears to be fermenting fine. There is a 1.5 inch yeast cake and pretty heavy activity. Should I let it continue to do its thing or should I consider repitching?
  11. C

    question about the Heinkien keg

    sorry I found the link..Thanks: https://www.homebrewtalk.com/f35/heineken-mini-keg-60710/
  12. C

    question about the Heinkien keg

    Can these kegs be retapped? Or does anyone have a link where I could buy empty kegs this size? Thanks
  13. C

    Belgian Batch...Candi question

    Looks like it doesnt matter when its added: https://www.homebrewtalk.com/f12/belgian-candi-sugar-timing-question-64248/
  14. C

    Belgian Batch...Candi question

    I created my own recipe using Belgian grains, UK hops, and Pale LME. My question is regarding the addition of the candi sugar. When is the optimal time to add the candi to give it that typical sweet Abbey taste? My inital thinking is the midway point @30.. Please advise. Thanks
  15. C

    Conditioning frustrations

    Good read..Thanks. I will exercise patience
  16. C

    Conditioning frustrations

    This is the second batch in a row that I am having conditioning issues with. This one is a Chocolate Oatmeal Stout that's been bottle conditioning for 11 days now. I opened one bottle and there is no hint of carbonation. I used 3/4 cup of Dextrose for my 5gal batch. I made sure the...
  17. C

    Attenuation reached?

    Thanks for the replies. I will let it sit.
  18. C

    Attenuation reached?

    Chocolate Oatmeal Stout. Was actually shooting for a higher gravity but acidentially added .5 gallons too much water.
  19. C

    Attenuation reached?

    My OG was 1.051 and 16 days later I am at 1.020 (been that way for at least 3 days). Will it be safe to rack this to the secondary?
  20. C

    Test Batches for Gluten Free Beer

    I started out with 2.5 gallon batches. Alot more scalable. Im more concerned at how to scale the yeast back on a 1 gallon batch. You may end up with acidic tasting beer or weird esters. I dont think your going to get the exact same flavor as a full or even half batch. However I would be curious...
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