Recent content by goose1873

i used up what i had and made it as i had it above. thanks for the advice though! my last stout has chocolate, coffee, cocoa powder, and 3 lb of oatmeal and was excellent. this was more of a "left overs" stout. thanks again :mug: cheers!

i have only made a handful of stouts (mostly a pale ale guy...) but am making one now. I'm a little limited in hop varietys and was wondering what you all think... Mashing now: 12# 2 row 1 # roasted barley .5 # crystal 20 .5 # caramunich 1# flaked oats mash at 151 for 60min...

I made a lemon mead in april and it tastes about done...I'm planning on kegging if carbing or bottling if left flat. What say you? :mug:

arggg...i agree brewhauler is awesome...but i always have 6+ full carboys and not having to move my hauler from one to another to another is easier (4 me). I have a brewhauler (and never use it except for bringing cider home from the mill)...to each their own. i also only make 5 to 5.5g gallon...

I use 6g b/c they work fine and the winery down the road sells them for under $30. never had any issues with milk creates...also all my carboys are in a separate milk creates so I don't need to do anything but pick them up. I agree the brewHauler makes them easier to carry but they are more...

also i never use a secondary anymore. ever. i see no need.

you do. but the one day gets you a third to halfway there, and with no worry of overcarbing. the next week will allow it to carb slower and the beer will be much smoother. I typically ferment 2-3 weeks and carb at serving pressure for ~10-12 days before tapping... then beer gets better as...

I use all 6 gallon glass carboys and put them in milk creates (for safety and simplicity). Milk creates make it very easy to lower into fermentation chamber. Some people don't like glass so to each their own. I love it and wouldn't do it any other way. if you do get glass trust me on the...

you way way overcarbed...you need to unhook gas and purge every few hours for a few days. or shake, purge and repeat...next time set at 10psi and leave it. if you are in that much of a hurry set at 30psi for 24-36 hours and then purge and set at 10psi. 3 days is much too long. No worries...

what yeast?

congrats man...i know the feeling. as much as it sucks time is your friend. just remember "the best beer comes from a full keezer" rushing the beer to the glass will ruin the experience.

thats how i do it but in a pan (no flask or foil...overkill)...and i drink the first beer. its not bad at all. maybe a little hazy but not worth tossing. i have also found that gelatin is really only necessary if making a light crisp beer. most others will clear perfectly with just whirlfloc...

dont get frustrated. you system is perfect. you just need to get a couple kegs under your belt and it will be smooth sailing...100% sure...let me know how it turns out.

just know only time will smooth it out. quick carbed beer have a "zip" to them and will soften over time.

just a few then test. then a few more then test again until happy. once happy leave at 10-11 psi and it will get better by the day eg.. (the bubbles will get smaller and the head will retain)