Recent content by flex_318

2 weeks should be a sufficient amount of time for your beer to carbonate just keep it in a dark area at room temperature during the carbonation phase. I strongly suggest allowing it to ferment for a minimum of 3 weeks especially since you did not take an OG reading.

You should be fine with the early racking. Most of the yeast was likely suspended when you racked to secondary and it is normal for air lock activity to slow down after a few days. Remember the suggested fermentation time is nothing more than a guideline, it can take longer or shorter. The lower...

Brewed this up last night for my first all-grain batch. Ended with about 5 gallons in the fermenter however i got a gravity reading of 1.060. Do you guys think I should stop fermentation around 1.020 or let it go all the way out? Im not sure how a potential 7% haus ale might taste.

Judging by the picture it looks like a master chef brand turkey fryer. If that is the case then I have the same one and thats a great price for it. I picked mine up for $69 but these things seem to be more expensive in Canada.

Thats about the going rate seeing as those kegs are most likely stolen and people are selling them for an inflated price as opposed to what their deposit will bring.

I am just getting ready to start my batch of skeeter pee but I am getting very confused as to what yeast nutrient and energizer exactly is. My understanding is that Yeast Nutrient is just pure DAP and that yeast energizer is DAP, yeast hulls, magnesium sulphate, and vitamin B complex. The...

How long did you keep it in primary and then secondary? If the beer is just a few weeks old it is quite possibly just a matter of letting it age further and allowing the flavours to mellow out.

Ive done both with no problem. If the caps are dirty however I would boil them.

I'm not familiar with the platinum bottles, however i have capped twist off bottles (molson canadian) with a bench capper and it maintained a good seal for months.

Thats some good looking stuff

Also make sure you chill the bottles as well to further reduce foam. I usually fill them up until a little foam comes out of the bottle.

If you filter before bottling you will not have enough yeast in suspension to carbonate your beer. That won't be an issue if you were kegging, but if you plan on bottling I would strongly advise against filtering.

Thanks for the reply I will try a better bottle and see how it goes.

What are your lagering times like? Also do you purge better bottles with co2 and is there any headspace left when lagering?

I will be soon fermenting a lager and pilsner (in a temperature controlled fridge) and was wondering what type of containers you all use during the lagering phase. I would use a corny keg but I will not have any available. Are there any other suggestions aside from a glass carboy?