Recent content by jdman65

I am fermenting my first stout. When I keg it what psi should I force keg it at with co2. The am I reading charts right about 8 psi over co2 for serving pressure. Thanks as always.

I started my dry irish stout today. My carboy is in my 70 degree dining room to get it going. Once I see activity will I be able to move this to my basement which is sitting a 61 degrees presently. Any issues? Thanks as always Shaun

Thank you very much. I have the same set up. So it will work perfect.

Hey everybody just some quick wuestions on kegging a cider? After the cider is kegged how long should I leave it under carbination before I serve it and also what is a good serving pressure? I am hoping this recipe is like a angry orchard crisp clone, my wife loves the stuff. So with...

Brewers the extract version of this sat night. First time using safale-04. Pitched two packets at 68 degrees. Ambient temp in basement is 68. Couple things. I followed recipe but wound up with an OG OF 1.080. And fermentation is rolling but raised fermenter temp to 73. Anyone have any idea how...

So steep them and take them out with my grains?

Just a quick question about the extract recipe. When and how should I add the Libby's pumpkin? While steeping the grains or during the boil? Do you put it in a grain bag? Also for a full 5 gallon boil are you adding the LME all at once or doing a later addition for color?

I only chilled the bottle for half a day. How long is a while for off flavors from kegging to kick in. 5 oz of corn sugar in 4.5 gal bottled.

I bottled a witbier on 7/20. I disolved my sugar then poured it into my bottling bucket. I then siphoned wort on top of that giving it a gentle stir. I have stored the bottles in a closet in a upstairs bedroom around 75 degrees. I have rotated the bottles trying to jump start my yeast. Nothing...

Ok moved to the unfinished part of the basement and am using a swamp bath. Should that do the trick. Sorry this is only my second batch.

Ok sorry just to make sure I'm on the right page with you guys. Move it now or wait till I see fermentation? Thanks again.

Ok so bring down to the unfinished part of the basement. Constant 66-68?

Warmer than 71? I Can move it to an upstairs bedroom.

I brewed an extract Octoberfest ale kit that on the recommendation of my LHBS I used WLP029 as my yeast. They told me that there was no need for a started is my og was 1.055. Yesterday was brew day. At 0830 I removed my yeast from the fridge I turned and burped the vial through out the day till...