Recent content by dderemiah

I have a sanke keg and a hand pump type of tap. The air pump unscrews from the tap coupler. Is there any reason I should not connect my CO2 line to the pump input so I can dispense with CO2 and not ruin the beer? There seems to be a little button on the side of the coupler that will relieve...

Mine was flat in March and is more carbonated now. It also has a little bit of a head as well. Time matters.

Here is the recipe I used: .5lb Crystal 120L 4 oz Caraoils 2lbs (1 light and 1 amber) .5 oz German Perle (8.3%) 1lb Brown sugar 3 Gallons Kirkland AJ 1 galllon pear juice Nottingham yeast It had a blowout at the bigining of the ferment. It has a good balance of bitter verses sweet.

I like my Graff but it is still pretty flat with no head. I primed with 1cup dextrose. It has been a month at around 68*. I used Nottingham yeast, is that why it is taking so long?

Question: I just opened a bottle of my graff and it has no head. I added .5 lb of Carapils if I want it to have some foam on the next batch, do I add more Carapils? Double it?

Chaos, How did the second attempt come out? Was it the lack of boiling the wort make it sour again?

Chaos, How did the second attempt come out? Was it the lack of boiling the wort make it sour again?

If I start at 1.055 and it goes to .990 that will get me around 8.8% I don't think it will go that far though. If it makes it to 1.000 that will be 7.5% So I think that is the range I will shoot for. You're right, I am going to let it go dry and then back sweeten. I am not sure what the pH...

I have a gallon of Mango Lemonade I wanted to try making hard. It is made from concentrate but already hidrated. What should I start the SG at to give me a sweet 7-8% final? Should I let it ferment all the way or will that give me a dry wine instead of hard lemonade? Should I add nutrient? What...

I have a gallon of Mango Lemonade I wanted to try making hard. It is made from concentrate but already hidrated. What should I start the SG at to give me a sweet 7-8% final? Should I let it ferment all the way or will that give me a dry wine instead of hard lemonade? Should I add nutrient...