Racked my blonde ale to a keg with priming sugar. I only hope I did it all right. Purged with CO2 a few times and now it sits. I don't have the equipment (or space) to force carb so I'm hoping this works out okay.
Racked my blonde ale to a keg with priming sugar. I only hope I did it all right. Purged with CO2 a few times and now it sits. I don't have the equipment (or space) to force carb so I'm hoping this works out okay.
Finally finished delabeling bottles. It was a multi day effort. Trying to decide if I need a ball valve on both the inlet and the outlet of my new pump, or if just one on the outlet is good enough. Any thoughts?
Sent from my Nexus 7 using Home Brew mobile app
Finally finished delabeling bottles. It was a multi day effort. Trying to decide if I need a ball valve on both the inlet and the outlet of my new pump, or if just one on the outlet is good enough. Any thoughts?
Sent from my Nexus 7 using Home Brew mobile app
Yesterday I made a yeast starter. I wanted to pitch at high krausen, but I got started brewing later than anticipated, and missed that by a few hours. Oh well.
I'm about 15 minutes into a 90-minute boil on a Briess 2-row/Crystal SMaSH IPA.
This is weird brewing in temperatures above freezing for a change!
Yesterday I made a yeast starter. I wanted to pitch at high krausen, but I got started brewing later than anticipated, and missed that by a few hours. Oh well.
I've just recently used a stir plate for the first time, and there was no stage recognizable as "high krausen." The stirring actually kept anything like krausen or even foam from building up. What am I missing or doing wrong?
I've just recently used a stir plate for the first time, and there was no stage recognizable as "high krausen." The stirring actually kept anything like krausen or even foam from building up. What am I missing or doing wrong?
Im thinking of kegging an IPA thats only been dry hopped for 2 days now... Whatda think?
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