Recent content by DetroitOS

Thanks for the tips. I know the ester taste and have experienced that in other brews, this is definitely not an ester taste but a sour taste/smell. The apparent infection gets worse with time as I was able to enjoy this beer for the first two weeks it was in the keg. BTW I clean my keg output...

Primary is a six gallon carboy. Cane and hose are actually newer, first one broke, and all is clean. There were no visible signs of infection at all and in fact the smell and initial taste is good. Makes me think there's something happening when I transfer to the soda keg?! I don't know but I...

I've always placed the carboys in my basement (65-70F) and allowed two weeks in primary and one to two weeks in secondary. I transfer from primary to secondary to soda keg using racking cane all done in the basement trying for minimal splash/aeration. I'm always careful to sanitize each item...

This is old hat for most of you, should be for me too, but I have some questions I need answers to. I've been brewing for around 3 years now and lately am discouraged with results of a brew I've done 5-6 times at least. It's a British Ale (BASS ALE clone) I purchase from a local shop. The first...

Sounds great. I was worried about storing beer in a keg but this puts my mind at ease. :mug:

I'm running out of beer in between brewing and am thinking about just brewing two at a time so I have backup. Is storing a full keg of beer just like storing a bottle of beer? Do I need to carbonate the keg before I put it in the basement (unrefrigerated) for a month or so?

Wow never really thought about this but I will surely check the clamps before use next time.

Set it at 30 psi for 24 hours and reduced down to 8 for a pour. Came out way over carbonated but at least it wasn't flat. After a day or so at 4 psi it was perfect. Too bad it took about 1/4 the keg of drinking/testing before I got it right. :mug:

Greetings! I'm not all that new at brewing unless you consider two years new. I guess it's sorta new but I know my way around a little. Something I just started doing is kegging my beer rather than bottling. The bottling process took forever with the cleaning etc. so this seemed like the way...

Greetings! I'm not all that new at brewing unless you consider two years new. I guess it's sorta new but I know my way around a little. Something I just started doing is kegging my beer rather than bottling. The bottling process took forever with the cleaning etc. so this seemed like the way...

Rapid cool is supposed to help this? I used a wort chiller and got the temps down in about five minutes so I don't know how to get any faster than that.

Sounds like it's strictly cosmetic. It might not look all that pretty but it tastes great. I can live with that.:mug:

I brewed an amber and all went well. It tastes great but I noticed when I refrigerate the bottles the beer becomes cloudy. Is this normal or is something wrong? I've kept some bottles in the fridge for a few days but it stays cloudy. 6 lbs. Light dry malt 3/4 lbs. Vienna malt 1/3 lb...

I brewed an Imperial Stout back in early December and for whatever reason failed to add the two packs, which was recommended. My OG was 1.08 and it never got down below 1.03. It tastes fine but after being in the bottles for around three weeks I'm still keeping my fingers crossed there are not...

I like using the hydrometer because I look forward to drinking the sample.