Recent content by BeerBrods22

Welcome to the club, it is a fun hobby! I am a cities boy now up in the Duluth area. Lucky for you I feel we have some od the best micro breweries, and suppliers in the country. Northern brewery I a great place to get kits, and pretty decent prices on gear. If you are looking for good micros...

I hear what you are saying. I do sanitize it with San star, and rinse a couple times. I just don't do a "deep" cleaning... Is that still NOT enough? Thanks!

Any leads on good keg cleaning systems? What are the parts you need? Where did you get yours? Or did you make it?

I do rinse it... And soak it in San star. I usually pressurize and rince through one gallon of water, then do it again with a gallon of San star to clear the tubing and faucet. What I was trying to ask is will there be residual flavor? Do I need to do a hardcore cleaning here and there?

I have now used my 5 gallon kegging system for 5 batches. Between each batch I sanitize with san star. I feel like every couple of batches I need to do a very thorough cleaning so "tastes" aren't left behind. What are your suggestions? I have some BPW.... Is that enough?

I racked to secondary... And added potassium sorbate yesterday, I am planning on adding the campden tablets tonight 1 per 1/2 oz of PS. I will give it sone time then backsweaten. I an making a cran-lemonale but not it is super dry and sour. Thanks

Why did you decide to add the DME after the fermentation? was it to leave a "malty" taste? IF you would have added it originally wouldn't you have a similar (maybe formore subtle) taste?

2 questions... 1) the original recipe called for DME... do you have to boil that or just add it to the juice? 2) Has anyone had success kegging it? (and if so I assume I could drop the sodium carbonate)

Good answers...thanks. When I was asked, I mentioned santitzation (but we typically just use tap water to top off to 5 gal-which ins't sanatized either). Then I said, "well, we could boil and freeze... I don't know, ask on the forum" So here we are.

I have been brewing for about 2 years... I just got a few buddies started. When I was explaining what we do they had a few questions I couldn't answer. I was explaining the importance of quickly chilling the wort... They asked: Why cantwe just add ice cubes to quickly chill the wort (they...

------------- I am not into hoppy beers, but the guys I brew with like them. (personally, I think extra hoppy beers are a waste of good flavor... All you taste is the hop and none of the finer tastes of good home brew. You might as well chew on some hops, or soak you hoops in vodka, and throw...

Yep, I pitched a cool starter on a warm(er) wort... It is going GANGBUSTERS! I had to add a blow-off tube because it overshot the air-lock

After I have made my starter, fermented it out, crashed it, then recanted it... What do I do next to get ready to pitch it onto fresh wort? I am assuming it would make sense to warm it back up to wort pitching temp... I was just thinking of ltting it sit out until it was room temp (about...

On Mr. Malty... How do you determine "Yeast Concentration/Ml" ? I have been checking it out, but don't see a clear explination.

Sorry if this is a dumb question (I am new at washing and making a starter). My timeline is even tighter than yours... So my question is why do you need to "crash" the yeast first?