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WOW !!!! It friggin tastes awesome :ban: for many reasons, my wife's health for one, I haven't been able to drink it for so long, I forgot about it...It tastes better than I could have imagined... hopefully the wife is on the road to recovery and I can get back to making beer again!! Thanks...

Thanks everyone... I'm actually going to go try it right now... I'll let you know how I made out!!

I made a batch of beer about 6 months ago and kegged it. Its been in my fridge under CO2 the whole time. Is it still good to drink? or is it too old at this point?

You can either do what orfy said or I will add CO2 to serving psi and just leave it until I'm ready to drink. Purge a couple of times to get out any O2. When you think it's aged enough, it will be all carbonated and ready to go.. Or, you can just let it age in the keg just like another...

I would let the beer age for as long as you feel is needed in your basement or somewhere and when you think it's ready, hook it up to about 10-12 psi and let it sit another 5 days or so and it will be carbonated nicely. If you want it faster, crank in more gas and shake the keg... Remember...

You need to give it more time. the low gravity should have nothing to do with the lack of carbonation. I don't bottle anymore, but when I did, I had a batch that was flat after almost 3 weeks. gave it 1 more week and they were perfect. Sometimes just a week makes a world of difference...

cool. thanks...

Hey guys, I currently have one keg under co2 now and I"m drinking it.. I recently bought a second keg that I want to have my beer age condition for a while. I'v read on this site to give it a shot of 20 psi to "seal" the lid. Here in lies my question. Do I just take off the grey connector of...

what exactly is the "bath tub" method??

Another question about CO2... If I have a beer that I kegged from secondary and I want it to condition more, should I just leave it in the keg at room temp for a few weeks, or could I hook it up to CO2 and put it in my fridge and let it sit at serving pressure for a few weeks?? or does it...

In my opinion, 2-3 weeks then keg and serve is way too early. Even if your kegging, I believe there still should be at least 6 weeks from brewing to drinking.. and I've learned that from many people on these boards. This is a great hobby but patience is a big part of it..... the longer you...

Great!! Thank you very much. I don't know what I'd do without this forum!!

ok. thanks for the info guys...I might give it a try.

I absolutely love Sierra Nevada Pale Ale... Does anyone have a clone recipe I can use?? thanks...

Can you use a lager liquid yeast for an ale recipe??? I was looking through a bunch of recipes I had and it was for a pale ale... It said to use Wyeast 2112 (california). but when I looked that up in Promash, it said it was a lager yeast.. can you do this?

I use Whirlfloc in every batch...

why would you think I would have bottle bombs? the ones that I try that are carbed are not way over cabed..their perfect!! and the others are just flat.

beer is in my bedroom closet. (warmest part of the house).. temps should be around 70-72. (although I don't have a thermometer). The primary ferm was pretty long. .took about 9 full days for the bubbling to stop.. I've been checking a bottle every few days. One is pretty carbed, the next...

My beer has been in the bottle now for 3 weeks with little carbonation.... Is it true that a lot can change between week 3 and 4??? Also, this is a honey beer, someone once said honey beers could take longer than average to bottle carbonate, is this true??

Great! thanks for your help!