Recent content by joey11bball

Ok I didnt notice the SS vs chrome aspect of the two. Is there any advantage to having SS instead of chrome? I guess rust issues?

I see everyone on here talking about Perlick faucets. I have had problems with my standard faucet sticking so Im thinking about getting some forward sealing faucets. Ive noticed people saying that they have paid quite a bit of money for these perlick faucets. I found the link below on the...

Painted chalkboard paint for the beer description and airbrushed the hop vines

Did you guys put the CO2 tank inside or mount it on the back?

First of all let me start out by saying that if you are going to buy extract in bulk go with DME. DME has a much longer shelf life then LME. After time LME can develops the "extract twang" that people speak of. Its a tough call to make on what kind of hops to buy. If you are making an...

The layer of krausen should keep an infection away. But just to be safe I would put that airlock back on ASAP.

Here is my recipe for my oatmeal stout. I call it Joatmeal Stout 3lbs Briess Golden Light Extract 2.5lb US 2 Row 1.5lb flaked oats 0.5lb black patent 0.5lb dextrine 0.5lb roasted barley 1.5oz east kent goldings 60min wyeast london ale

I believe that wheat extract is actually 50% wheat and 50% barley so +1 on going with just wheat extract

I think you might want to add more extract if you really want to stick to the style of an IPA. According to my calculations this beer should come out around 5% ABV. Thats a little low if you want an IPA. This recipe is more like a really hoppy Pale Ale.

It could be a number of things that caused this. One being the brown sugar addition. I think the most common cause would be that the fermentation started when the wort was still too warm. Warm wort is like steroids to yeast.

You may have lost Alpha Acids in the hops being stored for that long so your beer may end up a little more sweet then intended in the recipe. And hopeful the kit comes with dry extract because I believe that stores much much better then liquid extract. So the beer may not end up great but...

I have read that it is better to age in the carboy because when you bottle you are aging in 50 small microbial communities, where as in the carboy it is a larger community so all those flavors and whatnot have a chance to mix. If you age in bottles then you may not have an even balance of the...

At first I liked the noble pils but I am really starting to miss the white ale.

Wow that looks like it was quite an explosion. Could you leave it in the primary for longer then a month or would the yeast cake put in some off flavors after a while?

Could you use clover honey as well?