Recent content by charley

I went out of town for over a month and turned my kegerator off because I didn't want it running for weeks for no reason (luckily I timed my kegs to be finished right before I left). When I got home I plugged it in. It refuses to get cold. It used to work perfectly, not it's not getting cold at...

Update... it went nuts when I pitched it. If you ever mess up the amount of DME, just calm down, salvage and start over. I pitched this into a 1.096 imp stout. Blew out my blow off tube vessel and pooped all over my chamber walls

I misspoke, I meant grams. 😅

I didn't boil the yeast. I decanted the first 1.004 wort out and put it back in to a new starter with the correct amount of dme. I boiled and cooled before I repitched. Still been 48 hours, no activity but it's on the stir plate and it has become a thick cloudy whirlpool in there. No krausen so...

Ok so here's my conundrum, take a read when you're free. I searched all the boards but can't find anybody who did what I did. I'd appreciate some input if you can. I THINK I'm ok, but I'm not sure... Two days ago I mistakingly put 16 ounces of DME into 1600 ml of water, boiled, cooled...

3 weeks at keeping temp in the bucket with cold water is a little discouraging :/ I really need to get a chamber. I'll do 3 weeks. Does it need to stay at 68 the whole time?

I hope I didn't mess up. I used 2oz of coffee at 5 mins before flameout but I ground them as I would if I made a pot of coffee (not course but very fine). 2oz is about as much as a regular pot of coffee for me. I was thinking the same thing that if I added another 2oz in a week them I'd have the...

What does cold pressing at bottling mean?

When you let it age are you leaving it in bottles/keg or are you leaving it in a fermenting chamber for that long?

Mine is only two years old so I brew during naptime. Can't wait to teach him the art!

That's beer for sure! Good advice on here, let it sit another few days then bottle. Put a few bottles in the fridge for 3-5 days then enjoy!

It means "here's to you" or "raising my glass to you" or "cheers"

You could have picked up the infection from any number of places. That's why I never rack to a secondary. Not worth the risk...

Just brewed a breakfast stout (Founders clone). Never brewed with coffee before. Seems to be floating all over the place. Will it settle with the rest of the wort? Here's the recipe if anybody's interested: 6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry...

If anybody is still following this thread I had to dump the batch referenced in this thread. I've brewed two batches since, both came out great. I realized I contaminated the hell outta that first batch.