Recent content by Booshman

Welcome from Dayton/Riverside OH area

Joke Photos

Sorry to reopen this thread but I found and purchased on of these and it was a great investment. http://www.amazon.com/dp/B0064OGRH6/?tag=skimlinks_replacement-20

Just opened the first bottle of this today after a long wait. Its pretty good, very hoppy. http://www.brewersbestkits.com/pdf/New%20BB%20Recipes/1014%20Rye%20Pale%20Ale%20Recipe.pdf

^^^THAT is probably a even better idea.

This is probably at the least the best bet. http://www.amazon.com/dp/B005DCCSV4/?tag=skimlinks_replacement-20

I use to work for a petstore years ago, and yes there are heaters that can keep up temperatures in climates like that. What you should look into is a Tropical Fish tank heater preferably with a digital or at least a set temp swith...some just come with high med and low settings and it would be a...

I guess this is why my past brews have been cloudy :/ I thought you just kegged or bottled after the grav. reading hit where you wanted....I guess i should have read more. Thanks

Thanks for all the help guys, I went down and pulled some of the product and did the de-gas process, and now my reading is at 1.010, so I'm going to let sit for another day then transfer to the keg...refridgerate for a day then start my force carbonation...Again thank for all the help and...

It was an extract batch, And my fermentation was done at a constant 68 deg.

It taste and smells quite strong, Almost a slight liquor aroma. And I did not degas my beer, I just allowed to sit in tube 15 min. prior to my measurement.

I used a vacuum sealed ale yeast that my local store recommended. I don't remember exactly other than it was a ale yeast.

Degas? The beer is a cream ale, I brought the wort down to 70 deg in about 30min then transfered to my 6gal carboy. After I put it in the carboy I pitched my yeast rocked the carboy slightly for about 2 min, then installed bung and airlock and left it alone. What and how do you "degas"

I had a starting gravity of 1.047 and now I am reading 1.002 everything was fermented and measeured in a temp controlled 68 deg. room.