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Probably just growing on the krasen, I would give it a try. Let us know how it turns out.

can you describe the yeast taste? And as mentioned above I think I would shoot for a little cooler fermentation temp, maybe 68-70 range. That should at least minimize the off flavors produced by your yeast. Oh yeah, what type of yeast?

any bottle exposed to light for long periods of time will have an effect on your beer, bottle size is of course your preference. the larger the bottle the less bottles you will have to use, and drink.:tank:

Brew should be fine. Keep us posted on the results.

Price is a very important detail- $150 for the lot.

Five, 5 gallon soda kegs and a ( what looks like ) quad gauge pressure regulator, some misc. hoses and connectors. Picture link is provided below. I just want to make sure I'm not over paying- I want to start kegging Price $150 for the lot...

thanks for the replies, I feel like I just got wacked on the hands with a ruler. I'll say 3 HM, 4 OF and be back to confession next tuesday.

I just checked the temp on my citrus weizen in primary and it was a chilly 57-59 degrees. I have it in the basement, and it really is the only place for it( kids and construction) what can I expect as far as off flavors? i used 6lbs light wheat DME, zest from 3 oranges and 3 lemons, .75 oz...

I've got a bayou classic, works great. I am usually at a rolling boil in approx. 10min with a 3.5 gal boil and about 17-20 for a full 5 gallons. And that is outside during a MI winter!

Thanks for the fast response, I love this site.

I am brewing the Citris Weizen this weekend and was planning on taking it to trout camp the last weekend it April. I have never kegged a brew, but was going to with this beer. I plan on using priming sugar in the keg for carbonation( don't have CO2 tank as of yet, but will by the trout opener)...

I brewed the stout 3weeks ago and have been unable to get it into bottles. I will do it this weekend, but is there anything I need to do or know(will it taste any different,ie. to long on the trub?)before I bottle this brew? Is it still possible/viable to wash the yeast? Thanks

I boil 2.5-3 gals, and have had great results as far as hop utilization. I also use tap water from the kitchen sprayer without issues( Detroits finest tap H2O). As long as you keep everything else sanitized your tap water should not be the issue.

use them in the ice bath, not in the wort. The extreme diferental in temps is going to cause the seams on the polar packs to split, if not a total failure at least enough to get some in you brew. Just let the ice bath do the work.

Unless your tap water is not drinkable or you have galvinized pipes, you really don't need to use bottled water. I get my water from the great city of Detroit and it is just fine for brewing beer and wine.

I know this had been answered already, but my 2 cents. you don't want to filter the yeast out, not that I think you would get it all, but it might effect your carbination slightly. I am just bit careful in my transfer techniques- boil to fermenter to bottling bucket to bottle- so that I am not...

I've had my pumpkin ale in primary for two weeks as of today, I was thinking three weeks and then bottle it, any thoughts? I just figure why mess with all of that pumpkiny goodness and let that baby marinate an extra week. 1.0lb crystal and .5lb chocolate steeped for 45min 2 1.2 lbs...

Going to dry hop my SN IPA clone and was wondering if I need to do something to the hop pellets before I add them? Should I boil a hop tea first? I will be adding 1 oz cascade pellet hops. I was also planning on not using a secondary, so the hops are going into the primary after 10 days. Is this...

Looks fantastic! That is perfectly normal in the beer making process as most everyone here has said. Welcome to HomeBrewing.

I brewed a BB Dortmunder about 7weeks ago. I am getting a slight hint of clove in the beer. Everything else was fine, samples taken along the way had no sigh of this flavor. It isn't overpowering or making the beer undrinkable, I just don't want it to be part of my next brew. Any suggestions?