Recent content by adarelme

I have a BS in computer Science. You could go to Mitchell tech in South Dakota and get associates degree in satellite communications.

Earth Station Satellite Engineer 2 Columbia College

I would come and help as I still have my Israeli Passport. L'chaim

I have to admit my first all-grain brew was 3 weeks ago. i did miss my mark on the mash tun, but over all the beer came out very well balanced. wonderful experience and definitely a learning curve. Brew it like you stole it

Thanks for the information I went ahead and cold keyed it ay 12.5 PSI

I used ale yeast for this batch I used Kolsch. Since I did not use lager years should I still lager the final product

Hi all, My question is I brewed a Oktoberfest ale 2 weeks ago. I would like to age it for 2 month. Beer smith instruction said to push 12.5 PSI of Co2 for 2 month at 39 degrees, but since a keg is essentially a big bottle should it be aged at room temp? And if so how much Co2 should I push...

Cool, thanks for the help

So as far as the whole pitching the yeast, it just like ales but you just ferment at a lower temp right?

Should I lower them temp down a little? The instructions said to keep at 55 degrees for the fermentation process.

I made a Doppelbock it's fermenting at 53 degrees +/- 2 degrees

Hello all, I brewed my 1st lager last night, I used WLP820 yeast. This is my 1st lager, and I had the yeast in room temp for about 3 hours. I pitched the yeast when the wort was at 55 degrees. Just like the instruction said. Did I do anything wrong? Did I have to keep the yeast cold since...

+ 5 from me 9295.5

I think i read somewhere 1 cup of splenda for 1 gallon of Apfelwein, I think it's a little to much sugar. I may just carb it, and just add splenda, to the cup it self.

So how much splenda should I use for 5 gallons?