Recent content by moleary

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. moleary

    Help with Boston Water Report (chlorine levels)

    Hmmm, Campden tablet it is then. It's odd though, this is the first time I've had this flavor out of 10 or so beers I've done in Boston... and I didn't taste any hint of this plasticy/rubbery flavor pre-kegging. I was also thinking it had something to do with my hoses or keg, or too much star...
  2. moleary

    Help with Boston Water Report (chlorine levels)

    So I am getting a plastic off-taste in my IPA that I kegged two weeks ago, and I am trying to pinpoint whether it could be my water or keg, tubing, infection, etc. Anyway, I had a question on chlorine levels in the Boston water report, found here...
  3. moleary

    Is this bad? (picture included)

    Ok thanks, I'll try a hose clamp and see how that goes.
  4. moleary

    Is this bad? (picture included)

    Whenever I drain the wort from my mash, I get air bubbles in the tube. Is this oxidizing my beer? Is this bad? If it is, how do I get rid of it? When I pinch the tube they go away for a minute but just come back when I let go. If I open the valve up full stream they go away, but then I am...
  5. moleary

    Weird After taste...

    Yeah the extra oxygen in your keg could be what's giving it that stale taste. When you keg it and pressurize it, pull the release valve on the top for a few seconds to let the air out, then wait for it to fill back up with CO2, and do that a couple times to get all the O2 out of there.
  6. moleary

    Weird After taste...

    Are you purging the O2 from the head space of the keg when you keg it? Maybe that's doing it...
  7. moleary

    Combine American and Bavarian Wheat Yeasts?

    I've been making some wheat beers lately and so far have stuck to an American Wheat. However for the next one I was thinking of making it a little more interesting and combining Wyeast American Wheat 1010 with the Bavarian Wheat 3638. Has anyone ever done something similar? How did it turn...
  8. moleary

    Force carbonate at RT, then chill and serve?

    Well cause I didn't want to chill it, and then I have to transport it, and it's probably going to sit out at room temp for a day... and I didn't want it to go through all those temperature changes, or does that not matter?
  9. moleary

    Force carbonate at RT, then chill and serve?

    So here's the deal... I've got a batch I'm getting ready and want to serve it at a party. Basically what I was thinking of doing was to force carb it over a week at room temp and set the psi in the high 20s. Then, for the party, stick it in a trash barrel full of ice, turn the psi down to...
  10. moleary

    liquid used in airlock

    What's up with vodka? I figure since you're using Star San everywhere in the first place, you just use that. Is it just a novelty thing or does it actually provide a better barrier?
  11. moleary

    Tastes like Seltzer water.

    Just an update, after another week, it came out tasting a lot better, more like an actual blonde ale.
  12. moleary

    Tastes like Seltzer water.

    Yeah, I actually didn't use the hydrometer at all (was afraid of contaminating it), although it seems from all these forums that I probably should have. I let it sit for 7 days but the air lock stopped really bubbling after 2-3 days and by 4-5 days was completely motionless. Suppose I will...
  13. moleary

    Tastes like Seltzer water.

    Hi, I just brewed my first batch of beer, a blonde ale from this kit: http://www.homebrewers.com/product/ALP1010/Blonde-Ale-Beer-Kit.html It used Perl hops, Breiss Pilsen LME, and Nottingham yeast. I let it ferment 7 days, then bottled, and the tried it after 2 weeks of conditioning...
Back
Top