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Well, regardless I really can't re cool it as my primaries are in my only water bath tubs. We just got hit by a heat wave, so it's crazy hot now, but all the yeast are done, and it's in secondary just to dry hop. We shal see, it's going to be drank one way or the other. Hopefully it will be good!

Hi. Making an IPA and it's hot hot hot this summer. I was able to keep fermentation at 68 degrees the whole time (using wlp001, iced water bottles and towels), the beer is in secondary now, dry hopped, i haven't looked in a week and a half but now it's sitting at 78! Way hot, wondering if this...

Just to throw this out there, the only time I ever got bottle bombs was using WLP high gravity yeast on a 7.5% beer. It seemed stable, a few days at FG, but 6-8 weeks in bottles had them popping. Guess you may want to rouse the fermentation vessel or freeze the bottles when you're happy with...

Actually I just like to boil things. Usually doesn't work out for me. Score this time! Thanks =)

Hey all, Just read something about boiling braided tubing prior to use, as to release off flavors/odors. Yay or nay? Thanks! J

Hey all, just wanted to drop in an update, it's definitely receded into the background, and the beer is dry, which offsets the peach flavor nicely. I'm really enjoying it, but just drinking a small sample glass, as I think one more week will see this one in a good place! Thanks for everything...

no warmer than 72, I keep a pretty close eye on keeping it 65-70 degrees

Yeh, certainly could be the peaches, but I put the peaches in @ secondary and this 'tang' was very strong when i tasted it at transfer, so I doubt it is. It may still be green, just need another week or two!

Hey all, I'm not a beginner per se, been all grain for over a year, but I did do my first batch with a base of pilsen malt and it tastes a little tangy. I'll post the recipe below, just wondering if this is normal. I can't really describe it as anything but tangy. It's a peach wit. Anyway...

Hey, Got a dunkelweizen carbed up - set it at 25 psi at around 37 degrees. I want to leave it at pressure while serving since we may drink it slowly. Anyway, I had 6 feet of 3/16 beer line and was getting blasted at the tap, obviously. I doubled it to 12 feet of 3/16, put it on the tap ran a...

I've used white labs with or without a starter, he is not wrong. But it's never a bad idea. http://www.beerdude.com/yeast_starter.shtml

Was he using that to ferment in, or store wine? Looks like a fermentation barrel, except it's a keg...

I really doubt you will have any problems carbonating. When you rack to a bottling bucket to mix with your priming solution you'll rouse all the yeasties you'll need to get the job done.

I love your label.

Yeah, i tried this when I first went all grain. I gave up after about 5 clog filled minutes. Get good at racking and let your secondary sit in as cool a place as possible and don't move it before racking off the trub and you'll have some very clear beer. Still will be hazy, use a little gelatin...

Steeping more grains will add more sugar to the beer that will not be fermented away as much, because there is less yeast in your secondary, so it will make for a sweeter beer. Not sure the ratio as to how much you would add to affect color VS how much sweeter it will become... Could be an...

Not a bad sign. Each beer has a personality all its own. I'd wait until the end of the week and take a gravity reading and a taste. You'll be fine.

Sorry, the title should have said Keezer, not keggle. My bad... Hello, We're thinking of doing a lager but it needs to rest at 50 degrees for 20 days. If I do this in my keezer will it ruin my kegged beer, or just leave me with warm beer for 20 days? Im pretty sure it's the latter, since beer...

Nice, thanks guys. I think this may beg the question who has the most kegs on the forum. My two now seems a shamefully low number! Thanks again, have a great weekend!

I don't trust someone with only 8 kegs to answer this question ;) :mug: Thanks!