Recent content by kpd85

Alright thanks guys. I think I'll leave it a few weeks and let the yeasty taste clear up and call it a lesson learned.

Tricky problem. Been brewing at a friends place and fermented in his fridge. The warmest it gets is about 56, and leaving it out is 80. So we opted for the colder side with s-05. We brewed a blond at 1.043OG. After 3 weeks we needed to keg it. Pulled a sample but we were also brewing so in the...

Also, doesn't seem like it should be overcarbed but it is shooting out like a fire hydrant and all foam.

Ok thanks I will try that. There is quite a bit of headspace as I probably only yielded about 4Gallons minus the few foam run off beers I poured, will this effect anything(as far as the shaking goes)?

I had to keg much later than expected. Beer went into the keg on Tuesday, but had to sit at room temp. I set the co2 to 30 for 24 hours, then got the keg into an ice bath for another 24 hours. The ice bath didn't keep cool too long, and I wasn't home to monitor anything. Anyways, added more ice...

Wow thanks for all the advice! So the night I posted this, I had brought three bottles of two different beers, both of which were bottled the same day. Last night, I tried two more of each and they were perfect. So, there is almost certainly an issue with the bottles. I'll be picking up new...

Good points. It very well could be the bottles. By new I mean I drank them and used them a few Days later, after cleaning. I use a bucket to ferment. May pick up some class carboys and kegging equipment then

I rehydrate as per howtobrew and pitch typically around 60F. I put the fermenter in the fridge and keep it between 64~68F, and adjust it daily to keep it as consistent as possible.

I'm getting super frustrated. .. been brewing about a year now and 80% of the beer has come out with overwhelming sourness. I've cleaned and soaked everything in iodine water every time and have been very careful with sanitation. There haven't been any physical signs of infection. Recently, I...

Thanks for your help guys. Everything went well but I missed my og by a bit. It came in at 1.054. I decided to test this with a small batch biab which I have never done before. The colour is great like you said. Now the waiting game....

I wanted to pick up some fuggles but the homebrew store is sold out. These things tend to get held at customs from what I've heard so I'd rather not wait around. I've got the perle and saaz on hand so I'll go with those for now and try the fuggles to compare when they come in. I read that perle...

Got it. Since I have to buy grains by the half kilo, I'll try bringing up the dark chocolate to 1.25lbs. My impression is that it will impart a very strong coffee flavour, but I haven't found much on other peoples' experience using the dark chocolate malt. If that ends up being the case, I can...

I really love porters, but I live in Korea and they just don't exist here. I was hoping to use a proven recipe, but the ingredients in them are either not available or sold-out at the small home brew shop I have access to. I also have a random assortment of grains from a bulk order I jumped in...

Great thanks. I raised the temp and took a gravity reading, which was at 1.009 giving it an apparent attenuation of 75%. Seems awfully fast but then again it had an OG of 1.037

Hey guys. So I brewed and fermented with US-04. I pitched Sunday afternoon(I'm on Korea time FWIW) and had a strong fermentation going within 12 hours. I checked it this morning and the temp was at about 69 degrees(slightly higher than I wanted). What I thought was an adjustment of about 2-4...