Recent content by dentdr

I was given 2 1lbs bags of crushed malt and can find them listed in my beer smith software HELP!! Muntons Crushed Crystal 2 Row Barley Malt EBC 130-170 / Lovibond 49-64 product of U.K. and CRISP Crushed Crystal 2 Roww Barley Malt EBC 130-170 / Lovibond 49-94 Product of U.K. are...

First time Kegging and I am having problems force carbonating my beer. After racking to my keg I increased my pressure to 35psi rolled my keg around for about 4-5 min. left the pressure up and left it over night. This morning "no" carbonation. Any thoughts

Ok folks I’ve been working on something for a few days and now it’s time to share it with you all. I have wanted to start kegging my beer and have found a way to hack a commercial beer keg. This will save you big money. Here’s what I did, I took the empty keg from my kegerator and with a dish...

Thanks bro... thats kinda what I thought

Hi all, I have all my new kegging equipment and everything looks and sounds pretty strait forward except priming the keg, Do I have to prime the keg just as if I was bottling? and instead of force carbonating can I hook to C02 and let it sit for a week in the kegerator before poring?

I'm brewing an all-grain Clementine Wheat today with about 4lbs. of wheat within the recipe. Question - how much rice hulls should I use to prevent sticking when collecting the wort? Is there a rule of thumb on this?

ok here is a question. I just did a batch were I had 2 variables (bad science) one was I was pitching with yeast from a yeast cake AND my mash ran Hot for about 15 min (close to 170) and it seems to be done fermenting (day 5 so not unusual for me) but the only change from my last batch was 8 oz...

What is batch efficiency? and what is an acceptable number??

Great site thanks!

thats why i only use between 1/4 to 1/2 the pack.

Nope, I use dry and have had no issues what so ever!

You will see a noticeable difference in the fermentation, more krausin (not sure of spelling LOL) and your air lock will be buzzing!

I will be racking a 5 gl, batch soon and I'm looking for alternatives to using Dextrose as my priming sugar. I was thinking Honey or brown sugar. The big question is how much should I use for this 5 gl. batch?

I have come to the conclusion that doing a yeast starter is by far better than just adding the dry yeast package to my wort. When using the started yeast after 12 hours of getting it up and running makes for a much livelier fermentation.

Do I need to do anything to my hops before adding them to my fermentor for dry hoping? i.e. what is the sanitizing process that I need to do be fore adding?