Recent content by kkimmes

What will freezing washed yeast jars do? I have several washed yeast jars, all dated, most under 2 months old. I know there are a few I won't be using soon. If I freeze them, will the yeast last longer and stay healthier?

I did not top off. I left it go at around 4 gallons. If I bottled I might have been more particular about it, but I keg. I am a big advocate of the saying, "Relax ... Have a home-brew" I think two things played the biggest role. Surface area of the wort in the kettle, but even a bigger...

I stopped brewing for several years because I hate bottling. My keg investment rekindled my love for brewing. Because I bought a keg system, I took the step to AG. My next step will be a temp controlled fermentation system. In the middle, get a stir plate and flask for yeast starters and...

I fell behind in my brewing lately so I decided to piggyback a double brew batch this past weekend. When I determine my water volumes, I usually end up with 6.25 gallons of wort before I boil. This weekend, I used my largest 13 gallon brew pot on my outdoor burner versus my 7.5 gallon pot on my...

I brewed version #6 and kegged it last week. I poured one glass of my own next to a glass of blue moon. Results were very good, but not perfect. I used the 0.375 ounces of coriander and 1.5 ounces of Penzey brand orange peels. By aroma and taste, I felt my brew was missing 25-35% of the...

Joy division, any reports from ur first day doing all grain brewing?

There might be an advantage to adding water to the grains, but I think it is easier to eliminate dough balls by adding grain to the water as I stir the whole time.

Most new all grain brewers batch sparge. You will add your initial water to your unheated mash tun and then add your grain. The cool mash tun and cool grain will both lower your water temp. Again, my 10 gallon igloo accounts for about 3 degrees in temp loss. Your goal is to get the right...

Joy Division, Most people aim for a 5.5 gallon post boil because after siphoning from the primary fermenter, some liquid is left over and that likely accounts for around a half gallon, leaving you will 5 gallons to bottle / keg. To determine water volumes and temperature, I recommend using...

Will a small leak cause this issue??? I turned the main valve off at the tank and when I checked back the next day, the pressure dropped to around 5 psi from 25 psi. I am wondering if the soda is not absorbing the CO2 because it is just running out some small leak.

I should note some flavors I have observed throughout this aging as there seems to be a lot of discussions on this particular point. When I first sample the beer at around 1 month from fermentation starting, it burned my throat and felt very hot. The aroma was very "alcohol" like. I did not...

WOW WOW WOW This is my first experience in long aging and a complete change in beer. When I originally started this thread, it was after 8 weeks of aging my Wee Heavy and it was still undrinkable. I had some today and it was awesome. Complete change in flavor profile. Very sweet with a...

Keg is in keezer at 36 degrees. I can shake, but it still should carbonate on its own, right?

I put together an extract and water mix and placed it in my soda keg about 2 weeks ago. I wanted to get the soda force carbonated quickly for my kids. I have two regulators on my co2 tank, one for soda and the other for my beer. I put my soda under higher pressure to speed up the force...

This is only my second starter, but it foamed up within hours and is pushing the foam stopper up? Should I be concerned?