Recent content by mingo

I found the article. https://learn.kegerator.com/force-carbonating-beer/ Here is the section where this was mentioned: "Also, a mistake that homebrewers often make is to begin the carbonation process immediately after transferring the homebrew from the fermenter to the keg. This often...

I fermented at 68 degrees, and thats where fg was reached. Then I chilled to 40 degrees +/-. Maybe the article had more of an emphasis on chilling and carbing at the same time? I can't find that article now, but it mentioned diacetyl off flavor production.

Just transferred an Amber Ale to my keg and wondering if having it chilled just prior to carbonation is an issue. I've stumbled on a article that says you shouldn't chill and/or carb until it sits a couple of days at room temp. The wort had reached final gravity and then I chilled it.

I still have my hydrometer too. Learn something new everyday, that phrase had Homebrewers in mind. I'll check out that link. Thanks guys!

No, brand new and the first time in use. I was not aware that corrections were necessary. How is that done?

Refractometer. 11lbs Munich, 1 lb Vienna, 8oz Caramunich. 152 degree mash. It is fermenting well as we speak now. Could be that I roused the second pitch of German yeast too, I aerated well with the starter pitch.

77 degrees is where I've been stuck since brewday. I even hit it with another pack of German ale yeast in between the original, before making the starter with the American.

Unique situation here that I'd like some opinions on. I brewed an Oktoberfest 5 weeks ago, original gravity hit 1.066, fermentation took off fine with German ale yeast. Had issues with cooling and maintaining correct temps. Very hot here in Georgia and our A/C took a dump. At three weeks gravity...

donovanmaxwell - the IRA recipe that I used previously, where the color came out dark red, had 2 ounces of black patent for a 5 gallon batch.

Just to cap off the thread; the beer tasted great, just not the color I expected.

One thing that helps, is to avoid some trub in the first place. If you're using pellet hops it's unbelievable how much those things swell. I use a hop bag during the boil that eliminates a large volume of trub.

Thanks for the link tootal, I've bookmarked it for future reference.

As recall, I once brewed a IRA that had a very small amount of Black Patent Malt, which resulted in a beautiful red hue.

Just brewed the Raging Red Irish Red and it's not red at all. I took my recipe in to the LHBS and several substitutes were made. After having brewed I started a little research that provided answers that will make me question substitutions in the future. I would love to hear commits on what...

A nice krausen has formed at nearly 60 hours, time to brew!