Recent content by Chrisrapp0122

Cold crashing may cause your bottled beer to be flat for your upcoming party, so it's a risk. I recommend the gelatin.

I live in Redondo Beach, so I go to South Bay Brewing Supply at 1311 Post Ave Torrance, CA 90501. It would definitely be a drive for you, but they're awesome!

I recently brewed a wheat summer ale with 2 orange zests throughout the boil. It's been in bottle for three weeks now and the orange flavor is spot on. I say this because I would be cautious when putting in that much lemon juice into the secondary and the day before bottling/kegging. It may be...

I used tap water my first batch and it had a strong coppery taste. The tap water in my area (Los Angeles) is downright horrible. Since then, I just buy 7 gallons worth of purified water from a grocery store, which is only about $8. As far as a kit goes, I would try looking up a local home...

I thought I'd resurrect this post. I did this recipe last weekend but with a lot of variation, potentially enough to call it an entirely new recipe. Following other people's modifications, and what was available from my LHBS, I made the following recipe: .75 lb Crystal 15 - steeped at 150 for...

What ingredients did you use? If you steeped any dark grains, your wort would instantly change to a brown/black color.

You could always take a hydrometer reading after 7-10 days and see where it's at. If it's above 1.020, then you may want to consider pitching another yeast. If it's around 1.020, I would leave it alone for another week or so and then you should be good.

Try using carbonation drops (there are a bunch of names for these things). Ever since I had a under-carbonated batch, I use these things and they seem to work great. Use 1 for 12 oz bottles and 2 for 22 oz bottles. What's nice is that you do not have to transfer to a priming bucket to add...

The bottles conditioned at room temperature, so around 68 degrees. I put them in the fridge in different intervals after realizing they were not carbonated. I tried some beers about 5 days being in the fridge and then some around 2 days. My process for cleaning the bottles is using some...

Yeah that's what I'm guessing. What's frustrating is that the caps looked fine and the bottles even had the carbonated sound when you crack open a beer, but it's flat...such a letdown after going through months of work.

I bottled a black IPA with carbonation drops 4 weeks ago and just cracked some open. One bottle was well-carbonated while another was almost flat. Is there a reason why the carbonation is different per bottle? Here are some additional notes that may help: - Used a secondary to dry hop - 1...

I have the brew bag and it works pretty well. You just freeze some 2 liter bottles filled with water and just swap them in and out every 24 hours. I haven't tried to go below 66, but I'm sure it would if you threw enough frozen bottles in there. It doesn't bring the 5 gallons of wort down...

Fermentation is probably done. Extracts seem to stop around 1.020 especially when temperature is in fluctuation. I would give it 1 more week and then dry hop for 7-14 days, if you're planning on dry hopping of course. I don't think swishing it around would hurt, but probably wouldn't help too...

So I bought my first yeast starter kit and it came with 1oz of Fermaid K (yeast nutrient). Not reading the directions carefully, I used the entire 1oz bag of Fermaid K, which is way too much according to other posts. The chocolate porter has now been in secondary for two weeks now, and...