Recent content by derek8307

So I setup a keezer. And I like to tackle things as much as I can on my own, so I've kegged 2 batches so far. But I do have some quick questions you experts will know for sure. I opted to go with the low and slow method to carb. 12 psi at 35f. How long before I have a carbed beer? Checked...

I have a couple of brews that may take much longer to carbonate or not at all, due to the high ABV, 13% barleywine, and 12% RIS Picked up some CBC-1 but I want to do everything I can to avoid bombs, so what is the safest way to ensure these carb properly using this yeast? Is it really just...

http://www.ebay.com/itm/Stainless-Steel-Beer-Growler-Single-Walled-with-Flip-Top-64-oz-2-Liter-/231884535562?hash=item35fd65370a:g:~K8AAOSwAuNW7yno Would this work Revvy

No I don't, but I have been contemplating trying for a while. And that appears like a good start. Worth a try I suppose. Looks like a 32oz flip top on steroids

Here is what it says: The Homebrew Digest back in 1996 describes some experiments run by Steve Alexander and Al Korzonas that prove this out. Check out http://hbd.org/hbd/archive/1938.html#1938-17 for example. As long as the beer still has some viable yeast, carbonation depends mainly on the...

If you check out that link, I think it explains that carbonation level isn't determined much by head space

Guys, check out this article, very informative about headspace: www.picobrewery.com/askarchive/headspace.htm I would venture to say the bottles can explode because there is more air for co2 pressure to build and not dissolve into solution. Either way, I am going to try to reduce headspace...

What exactly is the need for that head space? Wouldn't I be lessening the oxygen exposure by filling to the rim and capping that way?

Oh, and would high temps cause the same effect? My early stove top mashes regularly got above 165-170 for sustained periods, now I've switched to an igloo cooler.

I filter it through fine cheesecloth before boiling, but I usually have around a few tablespoons of small debris as I pour it all into the kettle. If the PH were my issue, would it show up after bottling like it is? Again, prior to bottling, I have super high hopes, excellent hop...

Thank you for the input regarding PH and water quality, I am working on finding a good source for water going forward. However my original questions have not been answered. I still would like to know if certain conditions during the mash would cause the symptoms in flavor and aroma I am...

I condition them by leaving in a room temp closet for up to a week or 2, depending on how well they carbonate as I impatiently begin popping them a few days after bottling. Once I realize they're about where I need them, I move to the fridge. Sounds like you may have an issue with your yeast...

Funny thing is that there was a guy in there from another brewery that tried that lacto batch with me and he actually liked that cat piss, man that's gotta be some acquired taste.....

Not yet but I am tomorrow :) I was a little embarassed to suggest it, let alone let them try it, but after tasting that lacto, I feel like my beers are "pleasant" lol

Ok guys, wow, you all really are out to help people, it;s good having such support to help resolve my issue. I'll try to address as much as I can: This taste and smell has been pretty common in all of my brews to date. Some not as bad as others, and mostly in any hoppy beers I have made...