Recent content by MBBrewer

Cool, thanks. And the beer came out pretty good, after all that. Its not amazing, but I think the recipe wasn't very good to begin with. (The only specialty grains I added to the malt was a pound of caramel malt. The beer tastes very caramelly.)

Originally Posted by Kahluaman BYO did an article on hot weather brewing a few years ago. I believe they said that WLP001 California Ale is good (not great) up to 80deg F and that WLP008 East Coast Ale ferments clean past 80deg F! Its pretty hot in New York and I was wondering how to brew...

I vented them three times, and the co2 seems to have stabilized, although the taste seemed a little off. Tomorrow I'm gonna chill and taste, hopefully it improved since a few days ago. What are carb tabs?

I opened the bottles again tonight (second night in a row) and they were gushing like crazy. The beer tasted very carbonated, but most of the sweetness was gone. I let them sit open for a while before recapping, to let off some more co2. also, alot of beer was lost by the gushing, so I combined...

I was planning on storing them at room temperature, about 78 degrees, but I put them in the fridge for a couple of hours before popping the caps, which I'm doing now. some are gushing, some aren't, but it tastes sugary still. Yeah, I read that beer will ferment alot even after visible...

What about a few times? Its easier than putting it all back in the fermenter. Also I should mention that for some reason most of the original fermentation seemed to have taken place on the first day

why won't popping the caps help? and why did it carbonate so quickly?

I'm on my third batch, first not from a kit, a brown ale, that came out at a little over 4 gallons. I got mixed up on what measurement for what primer, and added one and a half cups of sugar. That was last night, and thank G-d, two of the bottles I used are plastic, so I was able to tell that by...