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    Bachelor party Kolsch...transport questions

    Ok, so I am driving all the way from Atlanta to Kansas City (900 miles) in May for my friends wedding. I want to brew up a Kolsch and keg it and bring it to his bachelor party. I plan on brewing the Kolsch, lagering it for about a month, then transfering it to a keg, adding priming sugar and...
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    "Alchohol"y flavor

    It was down to 68 within 18 hours.
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    "Alchohol"y flavor

    In the fermentor 12/23...Bottled 1/3...so it's been 20 days. I'll just let it condition awhile longer. This was my first sample bottle since the 3rd.
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    "Alchohol"y flavor

    1.054-->1.010
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    "Alchohol"y flavor

    Well, as I figured, my mistake of pitching my yeast into 100degree wort has resulted in an "alchohol" flavor. My question is, will conditioning mellow this out, or am I stuck with it? edit: It also some some butterscotch'y smells and flavors..also a product of high temp fermentation.
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    Question about keg conditioning

    Ahh gotchya... So ferment in primary until gravity stops dropping Transfer to keg to condition, then when ready, force carbonate. :mug:
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    Question about keg conditioning

    I didn't phrase my question well. What I meant was if I am planning to force carbonate, even if I don't add any priming sugar won't some carbonation still take place? Even at the conditioning stage, there is still some fermentation going on isn't there? Won't that fermentation in a sealed...
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    Question about keg conditioning

    It seems to me, if you condition in the keg, your beer will carbonate itself because the CO2 will not be able to get out of the keg. There is no airlock, so unless you have a leaky keg, you would get carbonation naturally. If that is the case, how do you control your carbonation?
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    Question about partial mashing as well as steeping

    'welcome blueblood. It is not necessary to have a 1:1 ratio of base to specialty. You just need enough diastatic power. Diastatic power is measured in Degrees Lintner. For a mash to work, you need to have at the bare minimum 35 Degrees Lintner...40 or above would be even more ideal. The way...
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    Question about partial mashing as well as steeping

    Here is how I would convert that recipe to partial grain. First, obviously divide the grain bill by 4 to get to 5 gallons. Then get all of your specialty grains in first. 1.25 lbs Roasted Barley .83 lbs Special B .80 lbs Chocoalte (I combined the two) .38 lbs Caramunich .38 lbs...
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    Question about partial mashing as well as steeping

    Instead of steeping those grains, put them in with the mash. I was able to put 6.5 lbs in my first partial mash, and it worked fine. If that still doesn't buy you enough, cut down on some of the base malts and replace them with extract.
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    Bottles that won't cap???

    Ahh...gotchya. I do have a wing capper. makes sense.
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    First Partial Mash Efficiency

    I believe the OP's 1.057 was a partial boil reading.
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    Bottles that won't cap???

    So, I went to bottle my beer last night and had a weird problem. The bottles I got were bought from someone on craigslist (10$ for two cases...not a bad deal)...But they were kind of a mixed bag. About 4 of them were green, the rest brown...they were from about 3 or 4 different manufacturers...
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    First Partial Mash Efficiency

    I got about 48% efficiency on my first partial. I think it had to due with not hitting my target temp perfect. Also, I noticed that after I took my spent grains out and set them on a plate...a WHOLE LOT of wort eventually seeped out onto the plate, and all over the counter. Next time I am...
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