Recent content by jprasad82

I actually came up with a decent solution to place the beer in a high cupboard as normally I would have the beer on the floor but its winter and the degree variation from the floor to ceiling can be 10 degrees so at my high cupboard I can get a consitent 70-72 degrees

Would placing a blanket over them help also to retain heat?

thanks guys I'll move them over to a warm part of the house and roll them over during the process of moving them and give them two weeks

Ya this isn't a high abv beer either--I am thinking of doing carb tablets or adding more dextrose but before I do that I want to make sure i am not overreacting

I was worried about the temp as its gotten colder recently so there temp can change from 60 to 70 depending on the day or the heat cycle in the house

I brewed a Irish Red Ale with abit more hops and malt than a standard recipe. I mixed the dextrose accordingly and it's been bottled for a month now. However carbonation is very minimal there is a pssst when I open the bottle but that hasn't changed in the last two weeks. Any idea why...

Sorry to hear about that... :(

awesome thanks Dave will do

I use three methods... 1.)After a couple days open a bottle and you should hear psstt 2.)Hold the bottle up to a light and flip it upside down you should see some bubbles 3.) There should be some "stuff" at the bottom of the bottles I always like to bottle a couple of old corona bottles...

thanks for the help guys i was planning on bottling it on Wednesday so i'll take a final test than...I really need to get a turkey baster much easier than santizing my siphon tube all the time for samples...

My local home brew supply guy says 1.010 which is what it is at right now? It sat in the primary for a week and secondary for a week is it ready to be bottled as per my supply guy or should I wait for a lower reading? This was my first reading...

However I do agree with some ppl here that its nice to take your own six pack and pop open your own bottled beer at a get-together

Ya I kinda figured that if I bottled with honey as the priming sugar that the age process would take longer however the net result with the honey would be good if I bottled and left it at room temp..has anyone done this before?

Bottling sucks...it's time consuming from cleaning the bottles to bottling them and capping them. I haven't tried kegging but I can only imagine once i have 3 or 4 batches of beer I think my fiance will mind when I am taking up a whole room for the bottles..

The recipe called for 1 pound of honey and my brew supplier said to use half pound when the wort was about to get chilled and the other half to use as a substitute as dextrose to prime so now I have 1/2 pound left. So what if I use half a cup of dextrose and the remaining honey? I still want to...