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I'm still kinda a noob at brewing but 1.040 is kind of a low og for an IPA and 4.1 abv is kinda low also. 1.010 is a good fg but if I had to guess I would say that your OG was much higher and maybe you mis-read it. Is it possible that you did'nt add all the malt?? also it's kind of strange that...

I've seen that when I use safale s-04 yeast. And yeah it's pretty fun to watch it whirling around in there.

Yeah it works very well, I was surprised how well the beer is carbed. My dispensing length is just about 5 ft.

I know my way of doin it isn't exactly "By the book" but I have recieved much advice on how to carbonate quickly and it hasn't turned out great. So I did some trial and error and I found that this way works very well. The head on the beer is very thick and creamy (but not wild) and the...

I'm sorry I don't understand what your asking. sorry. please elaborate.

I have 3 gallon kegs and for some reason 30 psi then shake never worked for me. what I do is hit it with 30psi shake for 30 seconds, hit it again with 30 psi then shake again for 10 seconds, then hit it again with 30psi and shake for 5 seconds. Let it sit for an hour or so and it's good. Then I...

It is so true guys, Before I started brewing I was perfectly happy just buying the cheapest beer I could find and I actually enjoyed it. But now that I primarily drink homebrew I can hardly even swallow a budget lager. My tatse buds are spoiled rotten!!!

I recommend that instead of useing honey try useing honey malt. It's carried by most homebrew stores and it doesn't add any extra fermentation time. All you do is steep it just like you would all other grains. I add it to alot of my brews and it comes out great every time. Depending on your...

I very rarely buy commercial brew if I have homebrew available because SWMBO won't let me. But if I run out of homebrew between batches I'll go out and buy something thats on sale. Its hard to drink crappy beer though because I think my taste buds are spoiled from all the delicious homebrew I drink.

another possibility is that some of them were capped wrong and there are slight leak in some of the bottles. But as already stated I think the best bet is that the priming sugar was not fully mixed.

What I do is fill my bottles with sanitizing solution ahead of time and then cap them untill they are needed. This insures that they are sterile and it takes away alot of work come bottling day.

I use bottled spring water for my top off and I also use purified ice to cool my wort. Is adding ice to the wort bad?? I hear people say not to do it for sanitation reasons but i've never had a problem doing it this way.

I had a gnat fly into my wort before I covered it but there would be no way to see it after it flew in but I forged forward and the batch came out great. As long as it comes out good I would'nt be worried.

I don't mean to hijack the thread but I was wondering when people say a beer is best after such amount of time does that include the time it spent in the fermentor or are they referring to time spent in the bottle /keg?

Fermented beer still lets off a certain amount of co2 even after the fermentation is complete. Just take a gravity reading and if it stays the same for three days straight then the fermentation is done.

I must be really lucky because my wife actually let me put my kegerator in the corner of the living room right next to the couch. How cool is that.

No this is actually vintage, the tower, Faucet, Railing and well, everything is original. I had to really clean it up and replace the power cords to get it looking nice. It had been sitting in some guys garage under a tarp for the last 20 some odd years, so he let me take it off his hands for...

This is a photo of my vintage kegerator.

I'm not sure if i can help you much but i do know that any time you add different ingrediants or change the recipe in the slightest the flavor can sometimes change. Even fermenting a few degrees higher or lower will change your flavor. I know also that with most hefe yeasts if you ferment at...

Ok guys, when it comes to force carbing you beer i was wondering if this idea would work. people say to pressurize the keg at 30 psi shake it and let it sit for a few hours, But I was wondering what would happen if you set your regulator at the pressure that you wish to serve at then pressurize...