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My wife and I will be heading to Colorado the last week of May for a wedding. Permission has been granted to spend at least one full day on a beer-cation. Any recommendations as to what city would be offer the best time for beer, Ft. Collins or Boulder? Looking for some tours and spending...

Misleading title. No question but meant to be more of an fyi in case someone else had a similar question. I was concerned whether or not yeast from a smack pack that had been smacked and sat at room temperature for four days could effectively be used with a starter (not as, as my original post...

Thanks. I racked the beer to the keg at 60F and the recommended serving temp for the IIPA is 54F-60F and the carb chart indicates a psi of 19 for 2.4 volumes. 19 seemed high for serving. I realize I should have probably racked it at a cooler temperature but due to time restraints I had to do...

This topic may have already been addressed in the forum but thought I would post just in case it had not (a search did not reveal an exact answer). I preface this by saying that I am still very much a fledgling homebrewer so bear with me. My initial query concerned whether or not a smack...

Thanks for the advice, makes sense. I have yet to put together a kegerator (next project) and was traveling with my keg so unfortunately the temperature fluctuated (not good). I'll place the remainder of the keg in my ferm chamber and leave it set at a proper serving temperature. Nice work...

Is the carb chart a tool to only determine the level of psi needed to reach initial carbonation? Once desired carb is reached then I set it to the lower or serving psi correct? I realize that I should have cooled the beer to a lower temperature range but again did not have time. Consequently...

Do to being under a time crunch I used the shake method to carb my beer. The beer is an Imperial IPA. According to the gas volume table the psi is to be set at 19 psi. I have tasted a couple of test pulls and the carbonation appears to be adequate. My question is to I leave the pressure at...

Thanks for the insight. There appeared to be signs of activity this morning but I'm not going to chance it. I'll just pitch two smack packs. Unfortunately the closest LHBS is 45 minutes round trip. I sit in the middle of two different LHBS.

The flask had been out of the fridge for a few hours and was at or close to room temperature if I were to guess. Yes, the wort was very hot. Looks like I won't be brewing tomorrow night. Thanks

A few days ago I put together a yeast starter. After allowing the original starter to sit for 24 hours at room temperature I placed the flask in the refrigerator. I removed the flask after an additional 24 hours and this evening, after boiling the wort for 15 minutes, I decanted the original...

Your right. Now that I think about it the example I had read was related to the tank not the keg. Last night I dialed it down to 12 anyway and checked on it again this morning and it was still at 12. There's a lot of info out there on kegging but I must say that this sticky has been the most...

My beer is at 38 degrees but my CO2 tank is at room temperature. I purged my keg this evening after setting it 30 PSI (did not leave gas line connected, I know better now) and then set the pressure to 18 PSI. The desired pressure is 12 PSI according to the chart but I am trying to compensate...

I ended up removing the door bottle and butter trays per your advice. This provided just enough room to contain a ferm bucket. The freezer shelf is to low to allow for a carboy. I plan on disconnecting the freezer tray and attaching it to the side of the fridge to provide more clearance.

I constructed a ferm chamber using a mini-fridge and constructed a box to expand the size. I have am fermenting my first lager. Unfortunately frost / ice is building up on the perimeter of the freezer portion of the mini-fridge. The frost has started to encapsulate the airlock and the air...

Replying per instruction.

Thanks. Using a mini-fridge in a ferment chamber that is much bigger than the fridge. I am going to be adding a collar to the mini-fridge to decrease the size so I can lager as I can not get the chamber to a temperature that is suitable to lager.

How do you keep frost from building up on the freezer tray? Any ideas on where to get a mini-fridge door gasket?

Check out The Tap Room (Schlafly) downtown at 21st and Locust or Square One Brewery in Lafayette Square. Quality beer and quality food to boot. Urban Chestnut Brewery is newly opened and as received some good press although I have yet to make it there.

Pardon the ignorance but what is the benefit of stirring the water? Are you saying to get your kettle to the correct volume, stir the water for a while, let it set for an hour, and then turn on the heat?

I am about to brew a foreign extra stout and the recipe calls for a total pre-boil volume of 6.5 gal. My kettle is 6.0 gal and I have typically used a 3.0 gal pre-boil volume. I think I will be ok going with less than 6.5 gal with something like 4.0 - 4.5 gal but wanted to double check first...