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I've got 4 gallons of this (minus the lemon. add 3 ounces of corn sugar) in the kettle. I'm going to put this in my spundable keg and pitch half a sachel of Philly Sour. Once the pressure starts to build I'm going to open the keg and toss half a satchel of kveik Voss, let it go for awhile, then...

Sorry to bump an old thread but i'm looking for a new keg fridge and was wondering if this thing can hold two 5gal corny kegs. I'd really appreciate any info.

thanks for your time. you are tremendously helpful. i'm exploring old brewing techniques for berliners and commons. ky common was supposed to be a fast beer made from hard local water, grains, and lacto. i think i've got the recipe right so now i'm working on technique. i don't want to...

ugh shoot me i have a hydrometer. i can manipulate maths. no sweat guys i'll work it out myself.

you got no information so you try to be cute? no problem i'll figure it out myself. thanks for nothing.

adding sugar isn't hard its just not true to old styles

no please stop assuming and jumping to conclusions. in the wayback olden days this was common practice.

Is it possible to do this and still get a decent amount of carbonation? Can anyone help determine how to do this?

i've since moved on to all-grain. its so much cheaper and the results thus far have been exceptional.

I'm in shelbyville. OBTW this batch is horrid. Absolutely terrible. I have a 12 pack left and I'll probably dump it.

Thanks for the advice. Its been in bottles for a week and I can't stay out of it. All it really needed was carbonation. Next time I make this I'll divide the hops into 75%/25% (1 oz pellet) and hop for 60 and 15 minutes. Its a bit too bitter as is, and has no hop aroma at all. Its kinda...

trying to be a wise newb, i pinched a recipe from northern brewers all-grain kit area. its their cream ale recipe. by the way this is my first all-grain, and my second attempt at making beer. it wasn't until after i had this concoction in the fermenter that i went looking for more...

i'll do grain someday. for now i'm a dumb noob and need to produce something drinkable to boost my confidence and help keep the interest up. i was worried about having too cold an environment for that yeast. i'm glad to find out that i may be wrong.

4 lbs Pale malt extract 1 lb honey 12 oz Molasses 1/2 cup dark brown sugar 1 oz Perle 60 min 1 oz Fuggles 10 min safbrew s-33 lots of ky windage (primarily because I heard this ain't rocket science) :mug: this is my first real attempt. no recipe. the kind lady at the home...

i have a small pot and have to boil twice anyway. i haven't read-up on isomerization yet and therefore have no knowledge of the process. what i do know is that the important parts of hops are in the oils. oil and water don't mix. but temperature has a way of altering things. plus, i was...

is there any reason why hops can't be boiled separately from the wort and blended once both pots have cooled?

the recipe doesn't make chemical sense unless the intent is break down left-over starches after fermenation (produce a secondary fermentation from the broken down starches). to be honest, you're running your temps up pretty high at 174, and if your thermometer is off by a few percent the...

no i haven't read that but i will. thanks for the link and the encouragement. this batch gets put into a bottle saturday. i'm going to use the same basic recipe, while tuning the process so that i can take better advantage of the starches locked-up in the cereals. i really appreciate the input...

just a little update on batch number two... its drinkable. not good. drinkable. i've spent the past few days reading up on amylase and now understand why george washingtons beer (along with a lot of other old recipes) include ginger: because its a source of amylase. if only it...

i'm such a dumb noob. i've got a recipe that'll cook up amylase from bran by basicly letting it grow hair in a very warm environment. and here you say i can just buy the stuff. :D