Recent content by an123

I'm having trouble getting my final product higher than 4.5% ever since I switched to ten gallon batches. I've even had it lower than that. Should I sparge longer?

Can anyone tell me how much cane sugar to I need to prime 5 gallons of Amber Ale in a 5 Gallon Corny Keg? I will be using cane sugar for this. I will also purge out the headspace of the keg with co2 and put about 9 psi on top and disconnect the gas from the keg for storage. Thanks, AN

I want to age my Belgian Tripel in a bourbon barrel. The only place I have I have for it would be my closet that the temp goes from 69-72 degrees. Anyone know if that temp would be too high?

So I have a 5 lb co2 tank. How many 5 gallon kegs can I carbonate and serve with one full tank... roughly?

Thanks for the feedback. So I read a lot about carbonating at low temperatures. In my case I'd be storing mine at room temperature and serving at cold temperatures. Is it ok to carb at room temp? And when it's time to serve should I be doing something else?

Do I have to keep the co2 tank constantly holding pressure on the tanks after the week or so? The reason I ask is because I will have 4 kegs at the same time for an upcoming festival.

I am about to switch from bottling to kegging. After talking to other home brewers and reading articles it seems to be the better route to me. What is the best method of carbonating the keg? And can I carbonate 2 kegs at the same time with the same co2 tank?

I went with a single ball valve on each but used quick disconnect fittings. All of the male ends on the stationary equipment. And female on all of the hoses. Thanks for the help.

I am wanting to have two 1/2" ball valves coming out of one port on the HLT, MT, and BK. So far the only thing I found was a diverter not a shut off. Any ideas?

this is what it looks like today

When I checked it out this evening. I see barley any krausen anymore. This is day 3.

The temp has been 70F. I pitched a wyeast liquid pack in a 1 liter starter. It is an all grain. Mashed at 150 for 1 hour.

I brewed an American Amber Ale. Within hours bubbles were coming out of the blowoff tube. The next morning the top of the wort had about 3" of fine brown foam. The bubbles coming out of the blowoff tube were coming out 2 or 3 per second. Then within 48 hours I see about 1 bubble every 14...

Any suggestions?

I am going to be brewing an amber ale this weekend. In the past I didn't steep the specialty grains, I just mixed them together with the base grains and mashed. Until the first time I used chocolate malt. It made an off flavor and I wasn't satisfied with the color. Now I understand the...