Recent content by idbrewguy

It comes from a well (Idaho mountains) and I think it tastes great, but I should probably check it out anyway. I haven't bothered because I've made a number of good batches from it, but it wouldn't hurt regardless. Thanks.

Useful stuff, thanks. One thing: If my "clean and sanitized" bucket smells a bit of beer, is that normal or have I failed?

In your experience, can I get a light-struck batch if I don't keep the bucket covered? I used to be pretty vigilant about that, but haven't been as much lately. I ferment in a room with one small north-facing window, and we use the overhead lights in there an hour or so a day.

Yes, right out of the bucket, then doesn't change much in the keg. If I add a lime wedge to the pour, it tastes fine. Not sure if that just masks the off-flavor or if it neutralizes it. I saw a suggestion out here to take it to my LHBS and see if they can help me identify the taste--that's...

Hi all, last few 5 gal batches of ale (all with US-05 and at 65F outside surface of bucket) have picked up the same off flavor (I'd call it a skunkiness, although it doesn't have that polecat smell I've read about). I'm not a total newb and have brewed some good beer, and I think I'm getting the...

A hand pump with a ball-lock QD works well for me to clean/sanitize a three-tap kegerator. Not hard to rig up your own, but there are commercial ones too.

Hi all, I'm brewing a cream ale (via extract kit from AIH) and was supposed to add 1 oz. Willamette pellets to flavor with 15 minutes left in the boil. (The bittering hops were 1/2 oz. Cascade and went for an hour.) I forgot to add the flavor hops, and now as the wort cools to fermentation temp...

Hi all, are there any rules of thumb for when I should use a blow-off tube? I've brewed several batches of ales in both buckets and 5 gal carboys, but after reading out here I realize I've been lucky to not blow out an airlock yet. So, I'm wondering if there are particular styles, yeasts, temps...

Based on your comment, I went and learned a bunch about vols--much appreciated. I'm going to burp the keg and take it off the gas for a bit, just to see if I can start recognizing the difference in taste with various levels of carbonic acid. Cheers to you and dcbw for the help.

10 psi at 36F. Temp is low for my taste, but I have something else in the kegerator that my wife likes colder. And I did burst carb a bit. Given all that, it does sound like I'm overcarbed--would burping that keg help at all, or will it just get right back up there if I don't change pressure...

The grains were already milled as part of a kit which listed 8 oz. Carafa II and 4 oz. Kiln Coffee. There was also 4 oz. chocolate (would that be as cocoa powder?). I read a bit about flaked barley, which apparently adds to the creaminess--is that your experience? Cheers.

Hi all, I brewed a guinness clone from extract and thought I had nailed it. After a week or so in the keg, though, while it's still pretty good it's a little more fizzy (like a root beer) and slightly harsh, rather than smooth and creamy like it was. One thing I didn't know to do was burp the...

Cheers for the fast reply. Knowing my system should hold at least overnight is a big help--I am going to resubmerge per your picture and check again. The first time I did this it was leaking from virtually every orifice. I tightened all and thought I was good, but there's still a slow leaker...

Hello all, newbie here to both brewing and kegging. I am trying to track down a CO2 leak. Setup is kegco triple-tap kegerator w/dual-gauge regulator. I've submerged manifold and ball lock QDs in water to check for leaks and think I'm good as long as the valves on the manifold are closed. But...