Recent content by hal9000Beers

39788 + 12.5 of a Schwarzbier on Sunday. New total 39,800.5 gallons.

+ 13 gallons Dryrish Stout. New total 37,385.

31525 +12 gallons Da Das (double porter) New total 31,537 gallons.

Just fermenter 12 gallons of a cherrywood smoked black lager. New total = 30,257 gallons.

Just saw this thread. Brewed 137 gallons so far this year. New total 27,893.

I have no room to bring the temp down to serving standards. So I force carbonate at garage temps. Is that a wrong way to do it. May not be ideal but need to get the job done. Been told my beer was under carbonated by someone who would know. This after I force carb at 58 degrees and THEN put in...

Could be a simple answer. If I force carbonate too 3 volumes at 58 degrees when I drops the temp down to 37 degrees will it still be at 3 volumes c02?

I made a 12 gallon bath of a Belgium tripel and also made all of the candied sugar. 4.5 pounds of it. I had it in the freezer chillen on wax paper on backing pans until i was ready to add it to the wort. It was a hot day an once outside the candied sugar started to get gummy and I couldn't get...

A quick and easy method for me has been to heat up a few gallons of water. Hot tap water works well and add you sanitizer. I use star San. Mix it in the keg. Lock it and shake around really good. The hot water cleaner combo works well. Then hook it up to some co2. Psi doesnt matter. Hook up...

All of the yeast that I have used have been ale with the exception of a hybrid (British Ale, Irish Ale, California Lager). I have three thermometers. 2 digital and one analog. They all seem to be in check. Thing only thing left to check would be the hydrometer. That would make a huge...

I use liquid yeast and always purchase it right before I brew. I have been using a stir starter as well and usually start that 24 - 48 hrs before pitching making about 2L. I do tend to use crystal malts often but in small percentages of about 5-10%. My typical brew has an OG of 1.045-1.055.

I use Beersmith and have always after my first BIAB batches. Beersmith always says that my FG should be 1.010 and I have never achieved that. The lowest I have gotten is 1.014. How to you get you beer down to that? I have brewed using light body settings and mashed at 145-148 for an hour. Is...