Recent content by jhollender

So I did this and it only poured a little in a thin stream. Any suggestions for how I should carbonate it in ambient temperature since I don't have a keezer or fridge yet? Or, should I carb it inside first and then chill it before serving?

Did you turn the psi down to serving pressure (10-16 psi)? Yes, turned it down between 5-8 for serving How long are your lines? 4 ft What temperature is your beer? It just outside in my garage, probably around 45-50 degrees Is it totally flat? Or just undercarbed? It's hard to tell with the...

I initially had the keg set to 30 psi (rocked it a bit) and set for 2-3 days, then slowly worked it down to 10 psi. After first having the problem with the flatness, I put it back up to 30 psi for the past 2 days, but it seems to be the same now.

Hi guys, first time really using my keg and I need some help. I've had my CO2 at 30 psi for a little while and did the whole force carbination thing. But when I go to serve it, my beer is flat while still having a pretty decent head. How can I correct this?

I racked the beer onto the watermelon juice last night. I will bottle next week and let you know how it turns out.

Durrr... I've read that about a million times and forgot about it. Thanks.

My first batch of apfelwein is just at 4 weeks in the primary. Do I need to rack it, or is it ok to leave it on the lees for awhile? I plan on carbonation at least half of it and putting it into champagne bottles. How should I store the still apfelwein? How long can it stay in the primary?

My second batch of extract beer has aged almost 3 weeks in the bottle. I started drinking them, but I notice they have a slight soda aftertaste. It seems like they have a lot of carbonation at first, but then it sort of disappears. Any ideas for the cause? I've done a lot of searching on the...

OK, I finally have this going in my primary. I used the Wyeast American Wheat 1010, I'll let you know how it turns out.

There is enough yeast left over that this little bit of corn sugar will be fermented. This will not really add to the alcoholic content, but in the bottle the CO2 has no place to go and is absorbed resulting in the carbonation.

Which yeast did you use? I am going to be brewing this around Wednesday when my sanitizer gets here. Any tips?

Did anyone have an answer for this yet? I have a 5gal batch going as well, and I would like to know how much Splenda to add for a sweeter taste when bottling. Also, do more people seem to enjoy Apfelwein unsweetened or sweetened?

McTarnamins, What steps you have found to be best for adding the spices and possibly extra banana (for the Banana Nut Bread Ale). Do you add it all flavorings and extracts into the secondary? How long should it stay in there? :ban:

Do you use regular priming sugars before bottling with this? I didn't see it on the recipe. Ever tried Muntons Kreamy-X Primer for head retention?

This sounds delicious, but I'm not up for All-Grain just yet... any recipes for an extract version of this?