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When I did this last year, I followed an internet recipe and put 5 oz full flavored Torani Blood Orange in the keg, racked on top of it and it was a little too much. Your method will work, adding a little at a time.

In

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Wow, this forum is amazing. Quick replies and I'm kicking myself right now because I knew the answer and must have had a brain freeze or maybe because I only brew occasionally. Taking a reading now and will take another on Sunday. Thanks guys!!!

Here's something I've not run into yet. I've brewed a recipe that says I can keg or bottle after 14 days. It's 14 days now and the fermentation doesn't seem to be done. Airlock still bubbling although only about once a minute. Question is, should I wait until it stops or can I keg it now?

I'm in.

Re ferm temp, I hope I didn't screw my batch up. Got my wort down to 95 via chiller and strained to carboy, topped off to 5.5 gallons with cool water and the temp was 76-78 so I pitched my 1L starter (3711). Wanted to ferm in low 80's so wrapped a heating pad on at lowest temp and when I went...

I'm brewing a Saison partial today using Wyeast 3711. I made a 1L starter 48 hours ago and it's starting to drop out. If I used the same DME I'm using in the recipe and it doesn't smell sour, shouldn't I be OK to pitch the whole thing? I don't want to lose any of these very hearty yeasties.

Thanks again. Don't have Beersmith (yet) so will use your numbers. I want this to be a great beer and obviously, this one is in the upper end of that catagory. BTW, corrected sparge temp in my last post.

Thanks for the quick reply. Got thrown off my schedule so now it's Monday. Will do a small 1L starter. One more quick question. I'm new to partial mashing and am wondering what temp you get the water to before adding the grain to have it stabalize at 150? The last partial I did, I started...

Hi Cat, been following this thread for a month now and am finally going to brew today with the only change being Strisselspalt for the Hallertauer and Saaz. Just a few questions I couldn't find the answers to. I see some used a 1 or 2L starter. Is this necessary with the 3711? I plan to keg...

All critique's appreciated..... This is a recipe for a 5 gallon batch of what I hope is a great tasting beer. Partial Mash: 2lbs US 2-row 2lbs US 6-row 1lb flaked oats 1lb Crystal Malt 60L .5lb roasted barley .5lb chocolate malt Brew Pot: 3lbs pale DME (50 min) 1 oz. German...

I'm in!!

Here's my recipe: Full Boil 1 1/2 pounds Muntons plain extra light (60 mins) 1/2 ounce UK Kent Golding pellets (60 mins) 4 1/2 pounds Muntons plain extra light (20 mins) 1/2 ounce Czech Saaz pellets (20 mins) 1/2 ounce UK Kent Golding pellets (10 mins) 1 ounce crushed coriander (5...

I bought the Torani online Syrups . I plan to add a few ounces each at kegging and adjust to taste.

Also, since I'm going to keg this, does the sugar really matter?

What would happen if I added it after fermentation, added to keg before filling? Thinking about 4 to 6 oz each. Opps double post?

What would happen if I added it after fermentation, added to keg before filling? Thinking about 4 to 6 oz each.

I know this is an old thread but in searching, it came up and I am also trying to build an "orange creamsicle" type of beer. My question is, what will happen if I use the regular Torani orange and vanilla instead of the sugar free? That's what I have as didn't see this info before ordering...

Winning this might save my marriage as using the wife's kitchen sink and sink sprayer is not appreciated no matter how good the beer is.