Recent content by bpalfrey10

Thanks Yooper, what's your preferred keezer/kegerator temperature? Once I figure out how to reprogram my controller I'll set it to that.

Thanks guys! My beer will likely be at 45 degrees in the keezer till I learn how to re-program the temp controller, but it's good to know that it doesn't take 2 weeks at serving pressure to get there. Also good to know that 48 hours at 30 psi will overcarbonate. Given that I'm not at 38...

So I'm kegging for the first time tonight, and, while I like the simplicity of setting at serving PSI and leaving for 2 weeks, I don't think I have the patience plus that will cut off viable time for what is a very hoppy beer. I like what I've read on the this forum re: set to 30 PSI for 48...

I certainly did not ignore the first post and have taken steps to reduce potential oxidation, i.e., reducing splashing while bottling. I've also taken steps to up my cleaning and sanitizing game as recommended. My last post was not meant to say that I think the beer is oxidizing (though that...

I think I figured it out! Knock on wood. I was brewing a funky dark saison yesterday, and taking great clear the sanitize the hell out of everything to try to rule out an infection, and for the hell of it I decided to scrub some dark marks off of my copper wort chiller (oxides?). I scrubbed it...

That is very interesting. I too am getting a brown then into almost purple color in my beer as it ages in the bottle. The yeast at the bottom of the bottle in particular has been very purple-ish. Maybe there's a contamination somewhere.

I have been checking estimated mash pH tab, shooting for 5.2 pH every time. So as I understand it, there are two possible problems. Oxidation and excessive particulate. (1) To handle the particulate, I'll use finings (maybe both Irish moss and whirlfloc), cold crash before bottling...

I also have been taking a long time to cold crash the wort after the boil due to extended whirl pool additions. Could be adding a chill haze resulting in more particles in the beer? I can say that storing the bottles cold for a while doesn't help. Maybe it's that too many particles are...

Also I ferment for two weeks and when I bottle I may kick up some sediment because I rack from the primary right to the bottling bucket.

To the first question, I have not begun measuring pH yet, just relying on the Bru'n water chart for now. To the second question, that's very interesting. I do a full boil but have not been using finings much recently as I prefer my beer to be hazy. I also use a lot of oats, wheat, and rye...

I'm an all grain brewer and I bottle condition. My recent beers, however, have been suffering from a darkening problem. Very light beers wind up turning brown-ish and almost muddy looking after a little time in the bottle. I'll try to give as many clues as possible. The first picture...

Hi, long time brewer and reader, first time poster. I put three gallons of unpasteurized cider in a carboy on 9/21/13. OG was 1.051. It took about 10 days to start bubbling, and now on 10/11/13 the bubbles have seemingly stopped although there might be a random one here again. I just took a...