Recent content by newbuffalo

That would explain the problem I had the first time I kegged anything, my english mild was completely flat. When I read the chart for force carb it 22psi at 64 degrees. If I understand it right I just put that on and forget about it until I want to drink beer, or am I suppose to bleed it off...

Thanks guys, now that I know to look for "spunding" I see a whole bunch of designs on the net. I tried to force carb my first two and they were both horribly under carbonated, so I thought i would switch back to natural and then they exploded. Everything tastes fine, its just at one extreme or...

Hello all, I’ve switched over to 5 gallon corney kegs for my home brews and they keep coming out explosively carbonated. I’ve cut the priming sugar down 1 ½ oz, my basement holds a pretty steady 64F degrees. I think what I need is some sort of bleed valve like on the primary to let the gas...

Or Manhattan KS?

Ah, ya that would make sense, that whole month was rocking 100+ temps, I kept it in the closet but it was 78+ in the house with the AC never turning off. Now its starting to cool off again it shouldn't be a problem.

I drank one of the browner beers and I didn't get sick. It just has a very strong alcohol taste to it. I don't find it enjoyable at all. I'm not sure what caused this. I think I left it in the fermenter a week longer, maybe that was the issue? I didn't take good notes on that batch since I had...

I'm going to hold off on trying the beer till Thursday so if I poison myself I have the long weekend to work it though the system. I'll report back on the results. I'm thinking it just caramelized and everything will be fine.

Its just everything seems kind of sweet. All the beers have been on the sweeter end to start, Klosh, Honey Cream Ale, Honey Wheat (We have a hive)I wasn't sure if it was suppose to stick to the sides like that. The brown Honey Cream Ale kind of spooked me since this is the third batch, and...

Hello All, I've been doing home brewing for a bit and I have run into the issue that everything I produce seems under hop'd. When I have a slow boil going it sticks to the side of the pot and seems to boil out. Is that normal or should I be mixing it back into the boil? Second question...