Recent content by katfude

Teflon tape is your best friend. Between homebrewing and paintball, teflon tape is my version of duct tape. Also remember that a little bit goes a long way. Don't wrap too much on there or you won't be able to screw the reg in enough.

I bought one today. Works as advertised. Super duper easy to use. Whether it's worth 20 bucks is totally subjective. For me, I have very little room in my chest keezer with 3 kegs in it and I don't know a better way than weighing the kegs (not enough room and a pain) or setting up some flow...

I did a Roggenbier with half of the grain bill was rye. Used a pound of rice hulls and had no issue whatsoever with stuck sparge.

How well did you mix up the mash? I had no problems with temperature with 1 lb of rice hulls and 90 oz of pumpkin in my Igloo cooler mashtun. What kind of mashtun do you have?

I had a hef that I kegged and starting drinking very young and could definitely smell the sulfur on it, even though no one else seemed to be able to (politeness syndrome is my guess). The longer it was in the keg, the less noticeable it was. So yeah, time heals all wounds, keg or no.

1. How long in fermenter? Multiple gravity readings over a few days span stayed the same for FG? Any trub make it to the bottle? 2. First pic looks like yeast rafts to me. 3. Are you sure it was done fermenting before you bottled? How much priming sugar did you use?

Yep. Looks like spyware. Pop ups and redirects out the yin-yang. Also, that cough and dry throat sounds like strep. Better get that checked out. Beer looks fine, though.

Might get some oxidization off flavors depending on how far into the fermentation you were each time and how much splashing about the beer did during transfer, but it will still be beer.

The type of beer I brew would run me 8-12 dollars a bomber and a 5gal batch yields +-29 bombers. $290 store bought vs $50ish dollars in ingredients. Yeah, I'm saving money hand over fist by not buying fancy beer and just making it myself.

My dad and I brewed a batch that he calls a honey weissbock using this yeast. It fermented around 65 degrees and didn't seem to take off very well even with good aeration and rehydrating the yeast (granted, this sucker had a high starting ABV), so he pitched another pack after about 4 days...

So the beer did end up at a 1.15 FG, which is pretty darn good with my inherently flawed recipe. I'll be dumping some cherry puree into a secondary and transferring it on top of it shortly. I expected this to be very sweet, but it seems that most everything fermented into straight alcohol as it...

I did purge the keg when i lowered both times. I will look into snagging up a longer line tomorrow, though this is the first beer that is foaming all to hell (done a hefeweizen and a ESB of of the same keg with the same setup).

"Kolsch" Steep 1.5lbs crystal .5lbs dextrine Start of 60 min boil 5lbs dry light extract .5oz pacific jade 20 min left .5oz tettnang 10 min left 1 tablet whirlfloc .5oz tettnang cooled and pitched a pack of gigayeast Kolsch fermented 2 weeks in an ale pail (roughly 60...

Well I slept off any possible hangover and the airlock is going insane, so no worries about lag time. I still did almost everything right, just took the reading too late. Not the first time I've done that. I definitely went too heavy on the crystal steeping. I need to switch to partial mash...

I will definitely look into that thread as this is my first, but not last, foray into Belgian beers. No starter, just pitched a recent gigayeast GY015. Not too concerned about attenuation, honestly I kind of hope it's on the soft side. I plan on adding a can of cherry puree (whatever the...