Recent content by Logzor

I did not use an air lock. I used a separate blow-off container but the lower temp cause a pressure change which forced it up the tube and into the carboy. The sanitizing solution I am talking about IS A NO RINSE SANITIZER recommended on one of the home brew podcasts. The 1/4 cup vinegar /...

Tastes fine, I actually was able to siphon off the "top layer" which was basically the sanitizer. I theory I hope the bleach would have evaporated after sitting in an open jug for 4+ weeks.

So I was coldcrashing my 90 minute IPA and I came home today and noticed all of the homemade sanitizing solution got sucked into the carboy, about 1/2 gallon or so. But the sanitizing solution was originally made of 1/4 cup bleach and 1/4 cup vinegar into 5 gallons. So it was a very weak...

Wow yours looks really clear, wish I could get mine to have that clarity!

bump

I have a batch of Lagunitas Cappuccino Stout in primary. It calls for 3 oz of coffee. I assume it liquid brewed coffee but it doesn't sound like enough for 5 gallon batch. Could it possibly mean 3 oz ground coffee?

I'm killin' this stuff, I need to brew another batch soon.... The ones I'm putting in the fridge now don't seem to be foaming up. So that's good!

Well good news. I think the foaming was just a temperature issue. The house had been super-warm while we were out of town. Since the beer was in the house it was also quite warm. I only had it in the fridge for a few hours. I've had a few more since, all of which spent at least 24 hours...

I brewed Stone Ruination. After two weeks of being bottles the beer foams out for about 2 seconds. not a huge loss but still messy. They were fine a week ago, good carb, didn't foam out. Got home from vacation last night, threw one in the fridge, popped her open about 2 hours later...

OK mine has been bottled a couple of weeks now. When I open the bottles they foam straight out of the bottle and onto the floor or counter. I chilled it for just a couple of hours. The house has been in the upper 70's where it's been sitting for 2 weeks. Will this subside or will they be this...

I used the same amount that I have on all my batches. Which I believe it 4 oz. I bottled around 48 total bottles. Fermentation temp was around 72-73 degrees. It probably got higher than that at some points.

Mine has been bottled for a little over a week now. Even at 6 days it was pretty carbbed up already. Is that normal? The house has been like 78 degrees so that might explain it. Anyways it tastes awesome. Color is just about the same as the two posts above.

Is it worth waiting longer than 3 weeks to bottle this? Mine will hit the 2 week mark this Sunday, I plan on dry-hopping and then bottling the next weekend. I noticed it was very dark in the carboy at first, now it's gotten much more light in color. Did anyone else experience this? Maybe it was...

When people insist that sarsan and other commercial sanitation products are necessary when a light mixture of 1/4 bleach and vinegar to 5 gallons works just as well as a no rinse sanitizer.

Yeah I've now picked up at least 6 kits from them, very happy with the service. Many times I simply e-mail them a recipe I want to make and it's ready when I get there.