Recent content by cstacey44

Yeh I agree, its cheating a bit, but I just dont have the time to make the wort right now (recent 1st time dad). I'll give the columbus a try ,and see how it turns out! Thanks! -Chris

It was actually done from a kit of pre-made wort, but the page doesnt list what hops were used : http://www.magnotta.com/festabrew/ProductDetail.aspx?productID=218

Hi All, I've got a 6 Gallon Pale Ale brewing (from kit), and I was looking to dry hop. I have the following hops available : 3 oz Saaz 2 oz EKG 2 oz Fuggles 2 oz Columbus Can anyone suggest which of these hops (or combination) to use? Thanks! -Chris

Hey All, Im in the process of brewing a Red Ale (6 gl kit from Festa Brew), and I have 2oz of Columbus hops. I was thinking I might try to dry hop it. Has anyone tried this combination before,and if so, recommend it? Thanks

So let me run this by you. I would leave my lager in the primary for ~2 weeks (whenever target SG is reached), dicetyl rest for 2 days. Then bottle / carb for 2 weeks. After this, I move the bottles into a cold environment to cold condition them for a month?

The only thing I cant quite decide on with the pilsner, is when to bottle/carb the beer? Should I bottle directly after the Dicetyl rest, carb for a week, then lager the bottles? Or, should I rack to a carboy after the 'rest', and let it mature for a while?

Ahh, thanks for the link! According to this, I will do the Dicetyl rest in about a week (depending on SG), and then rack to a carboy for maturation. I think im going to have to do the cold-conditioning in the bottles, since I dont have any extra yeast.

Hey All, I've decided to take a crack at my first beer using Lager used (Saflager S-23). FYI: Festa Brew kits are basically just 23L of pre-made wort + yeast. I've been reading a ton of (sometimes conflicting) information on the net about how to treat lagers, just wanted to run through my...

Hmm, ive got an attached unheated garage, i'll put a thermometer out there and see how cold it gets in the winter time. Here in Ottawa, overnight temps can drop pretty low at night in the dead of winter.

Hello, Ive been tempted to move onto brewing a lager style beer (like festa brew Blonde Lager). Most of the kits appear to use the following yeast :Saflager S-23 The yeast recommends you ferment between 9-15 Celsius. I am fairly new to brewing, and I dont have the equipment to control...

no clue. all this yeast infection imagery has turned me off of this batch, its being dumped. I'll try again some other time

it tasted alright, but it looks pretty gross. What is the logic behind bottling it right away? Will that kill the infection eventually? Im tempted just to buy a new kit and start again.

can someone tell me what kind of infection this is, and whether I should throw this batch out? Its a Festa Brew double oatmeal stout.

In the process of brewing a Festa Brew Double Oatmeal stout, and unfortunately, I think its become infected. Before I toss it, I figured i'd post a pic on here on the off chance that this looks normal.

In the process of fermenting a festabrew double oatmeal stout, and there seems to.be some disagreement of how.much priming sugar to use. Has anyone made this kit? If so, how much dextrose do you recommend using?