Search results

I have some carbing tabs, but from what I've read they're just priming sugar in pill form. If priming sugar didn't work, then I feel like I'll just be adding more sugar to the beer that won't get eaten by the yeast.

Hello all, I recently helped my friend brew up and bottle a 7.5% IPA. But after 5 weeks in the bottle, there is hardly any carbonation. It was really clear in the secondary, but I primed as usual as set it aside in a warm part of my house. I used California Ale Yeast (WLP001). I have a...

Haha, well apparently I'm different. The recipe wasn't anything special. I just bought a ton of wine grapes that were imported from California. I destemmed them into a bucket, smashed them good with my feet, then strained it out into the containers. I didn't put any grape skins into the...

Hello all, I made my first wine here a little while ago. Started with the grapes, extracted the juice, sterilized, added yeast, all that. It's been about 10 days and have had good fermentation up till now. I think it's time to rack, but there seems to be a lot of sediment (maybe...

Hello all, I am looking to replace the ball lock quick disconnects in my kegerator system. I have 6 flare style gas and 6 flare style liquid disconnects, along with 6 flare push connect fittings that connect with the gas disconnects. These come from Ihomebrewsolultions.com (1/4" Female...

I probably will get a juice next time. Turns out it's CHEAPER to get the juice than buy the grapes... which makes no sense to me. But figured I'd try grapes the first time.

Hello all, After years of brewing I decided to finally try my hand at wine. I must say, the resources on learning how to make wine are sub par in comparison to what's out there for beer. I was hoping to run through my procedure here quick and see if anyone has any suggestions on what I...

Hello all, I'm about to buy a CO2 tank for my kegerator, and I have the option of either an aluminum or steel tank for the same price. Is there any reason I should get one over the other? Thanks!

Hello All, I've noticed in a lot of pictures that some people use red gas tubing. I like that because it'll help differentiate that line from the beer line and generally looks cool. The only place I could find that sells it is Midwest, and the ID is 5/16". Barbed disconnects are 1/4". Is...

I'm making a summer Kolsch, and the majority of the grain bill is pilsner malt. I've seen recipes that do protein rests and others that don't. Just figured I'd try it and see if it makes a difference. Reading up on decoction mash, it seems like you bring a portion, even up to a third of...

Hello all, I wanted to try a step mash for the first time and was wondering if there is anything wrong with this procedure. Let’s say I do a protein rest at 120F for 30 mins, then want to raise the mash temp up to 150F. I don't have a direct fire mash tun or anything, so I plan on adding...

Initial mash temp was roughly 150F. I had a lot of grain in the mash tun, so it was tough work stirring it up to make sure any temp gradient was minimal. I'm sure the temp dropped a bit over the course of the three hour mash time and the stirring every 20 minutes or so. Water to grain ratio...

Oh yea, forgot to mention. I did oxygenate the heck out of this one. I have a stone hooked up to an oxygen tank. I "think" I understand your starter comment. Just to clear up any confusion, I made the yeast starter for my 7% beer. Just a normal practice for me. After the 7% beer finished...

Hey guys, I seem to have hit a snag in trying to brew up a high alcohol beer. You can probably guess, but yea, yeast crapped out super early. The OG was 1.150, and dropped down to only like 1.120. Damn. Trying to figure out what I can do. Pretty simple recipe. 85% Maris Otter, with...

I was just wondering if anyone can clarify the difference between spalt and spalt select. From the little bit of information I could find, it just seems like spalt select is somehow easier to grow. Is there any big difference in flavor/aroma though? Thanks!

Hey guys, I have some secondary regulator bodies that don't have CO2 gauges. I was wondering if anyone knows where I can get some 0-15psi replacement gauges. I checked morebeer and AHB, but couldn't seem to find any. Thanks!

On average, I generally my mash tun consists of about 12 pounds of grain with 4ish gallons of water at 152F. If I add 2 gallons of boiling water, it almost always brings it up to about 168-169F. It takes a lot of very hot water to raise the mash temperature even just a little bit.

Ok, so new update. A month ago I moved the fermentor from my fridge to the basement, and in the process the pellicle broke up. I forgot about it and when I checked it this morning, it had completely disappeared. So the pellicle only lasted about 3 months, as compared to the one year estimate...

I've made some near 20% beers before with some good results, so I totally encourage this project. My only concern is your predicted mash efficiency of 80%. I don't know what kind of equipment you are using or if you've based this on previous big beers, but I think it's a bit high. I was...

Good question. I had no idea what a pellicle was either until I posted some pics in an earlier thread. You can check out the discussion here: https://www.homebrewtalk.com/f13/infection-advice-needed-87135/ If you are trying to make a sour ale, this is what you're going for. May not be the...