Recent content by bobish

Ok so by the looks of it I'm right where I want to be to do the D rest. So now I just bring the carboy inside and let it get up to 65 degrees (it's currently at 54) for 24 -48hours or so before I cold crash and keg it. Right?

About 8-9 days ago I brewed my first pilsner/lager...it's been fermenting out side maintaining temps between 50 and 55 degrees. I pulled a sample yesterday day the OG was down to 1.024 from 1.068, It's still fermenting and tasted great. My question is if I don't taste buttered popcorn...

I have two batches that i'm going to keg soon both are for a Several Night Music Festival, I'll be using my jocky box to chill the beers, but the kegs are going to get bumped around and moved. Last year the sediment was always getting stirred up so this year i'm going to try to filter them...

pH 7.87 Total Dissolved Solids (TDS) Est, ppm 69 Sodium, Na 6.8 Calcium, Ca 9.6 Magnesium, Mg 4 Total Hardness, CaCO3 33 Sulfate, SO4-S 3 Chloride, Cl 3.4 BROMATE, 7.6 ppb*Highest Value only one in parts per billion Carbon, .6 Total Alkalinity, CaCO3 33 So from what I can tell...

Carboy cleaners that sounds to easy

So I've only been brewing for a year now and i do mostly extracts or partial mashes...going to try my first all grain this weekend if all goes well. To your point of getting the fermentation to hurried up. One thing I'm experimenting with is just pouring my wort on top the yeast cake in my...

this happened to me the first time I kegged 2 months ago. I have alot of hops left in an it clogged daily. I just uses the co2 to unclog it just hooked the co2 Line up to the out line with the regulator cranked up to 30psi this would push the clog out so I could at least pour a few beers...