Recent content by diannotti

Hooray for beer

I have to report back that after 2 days on CO2 the "tart" puckering flavor seems to have disappeared. I have read about "carbonic acid" as a temporary phenomena of carbonating. Unsure if that is what happened here.

68 degrees per probe attached to side of 6.5 gallon glass carboy. Probe is covered in insulating foil. Fermentation inside closed fermentation chamber.

Anyone have any input? Strange slightly sour "twang" to the beer. Using an immersion coil to chill full boils, sanitize all equipment diligently. ? UGGH

So here's the update on my latest batch. A "strong" ale OG 1.064 FG 1.018 ( 56% attenuation ) 3 weeks Primary 6.5 G glass carboy at 68 degrees 3 weeks secondary 5 g glass carboy 68 degrees first 2 weeks then allowed to rise up to 73 Racked to cleaned and sanitized keg yesterday. Purged head...

At what temp would you allow the secondary to get up to? I am particularly interested in this as the batches i bottled stayed room temp for three weeks and I thought they "developed" or just tasted better then the batches I kegged and immediately put on CO2 at 39 degrees.

Sorry to bump this but I really thought this was a pretty good question... no one can offer any input ?anyone? bueller?

So my latest batch is "done" that is two weeks in the primary, and today is two weeks in the secondary ( 68 degrees throughout). I had thought about doing keg conditioning with dextrose but I am just not sold on as to why bother. So my question now is do I transfer to my keg and let it sit two...

I would think it would be ideal to aerate ( say via o2 stone setup ) after transferred to the carboy. How does everyone transfer to carboy? most people just splash it through a funnel? I am thinking there is a better way - maybe siphon and then aerate with a stone.

I guess it was never clear to me if it should only be aerated once INSIDE the carboy...

I have a new question would welcome any feedback. How do you transfer the cooled wort to the primary. Currently I have been placing my 8 gallon brew kettle on a shelf with 6.5 gal carboy below and funnel inserted - I have been using the spigot/ valve on the brewpot to drain into the funnel /...

Brand new as in brand new. Not reclaimed, recycled, etc. New. New O rings, new dip tubes, new new. Gonna brew again today - will try and watch all variables --- Been wondering about the copper immersion coil --- should it be in boil or just after boil - what are risks from what cleaners of...

Brand new kegs and they were sanitized thoroughly.

Can anyone else confirm or deny that kegging somehow imparts a metallic or soury off flavor? This doe not seem logical to me but I would like to have a few peoples take on this

It is a bit cloudy and the bottled brew I did was not. Would cloudy effect flavor though? I still think the two weeks on CO2 under refrigeration should have been two weeks at room temp to condition more. I'm really confused by this especially when someone indicates it is an issue somehow...