Recent content by nonamekevin

As this will be my first recipe created from scratch, I'm looking for feedback. I used equations from Palmers HtB and drew inspiration from various websites. My goal is to have a somewhat traditional Irish red ale with a little flavor from common Irish spices (i.e., Caraway and juniper). So...

Thought I had the leaks taken care of, eliminated unnecessary connections in the setup, but I still wound up emptying a co2 tank over two days. Had a spare tank, decided to take the entire gas system and dunk it in a bucket of water to find the leaks... Two sizeable leaks were detected from not...

Thanks homie, I like the idea of coming up with a bracket that attaches to the tank strap. Keeping everything on the inside is an objective since it keeps the footprint smaller (i.e., wife happier). The setup pictured, drained my CO2 tank over the course of two days (my fault). I need to go...

Took a while to come up with this idea. I thought about hanging the distribution block on the back refrigerator plate, but it's pretty thin metal and the block is somewhat heavy without the hoses (didn't want to have the plate bend/warp). Also didn't want to put any permanent holes anywhere...

Glad I saw this, I was about to pitch my pumpkin beer. Two weeks ago (still in the fermenter) it wasn't bad, very sweet on the nose. Now (four weeks in the fermenter) it's quite sour. I'm not sure if I should let it sit in the fermenter longer or just keg it and let it sit. If I'm gonna brew...

Thanks beer factory. To clarify my original post, I was thinking of close transferring to the serving keg, which I didn't consider as a "secondary fermentation". Using your process, I would: -ferment 4 days w/ blow-off -spund after 4 days -3 to 5 days before transferring to serving keg...

Brewed morebeers hop blonde yesterday, all grain for the first time. I think it went okay. My question was on the timing of dry hop additions while pressure fermenting. Recipe states to dry hop in secondary fermentation, 3-5 days. I'm keg fermenting and don't plan on doing a secondary...

Thanks for all of the input everyone. It sounds like the majority of you who responded think I should just pitch it dry without rehydrating. I'm not opposed to an easier brew day with less work. Since I have no experience with dry yeast, I'll try it and see how it goes.

Reading HtB and the yeast management chapter, it sounds like it's not necessary to use a starter after rehydrating dry yeast? I was planning on rehydrating my yeast per the back of the pack, then pitch this into a starter on the stir plate. The ale that I'm brewing is a hop blonde from morebeer...

I thought about this while in the store, but there weren't any dunkelweizens available. After I finish the Dunkels, maybe I'll switch to some hefeweizen and see if I can see where each one contributes to the homebrew. No mini mash, simply steep specialty grains, pour in DME, boil and cool.

I did an extract kit. Haven't tried any all grain recipes yet.

Hello all, Recently brewed a Dunkelweizen from a morebeer kit and thought it would be fun to compare to commercially available Dunkels. I'm very much a beginner, so I thought it would be fun to try and improve my tasting/brewing abilities. First up: Hofbräu Dunkel on the left, homebrew on...

Thank you sir, still learning the terminology. I highly doubt it, but maybe? I let it ferment for three days at 64F, bumped it up to 72F for four days or so, took a gravity reading and I was right there at the high end of my FG. Spent the next 13 or so days going from 72F to 45F for cold...

Under carb'd is possible, I had it at 10psi for about 2 weeks during cold conditioning, then transferred it to my serving keg at 15psi. Probably needs a bit more time... As far as mash, I did a partial mash with the specialty malts from the kit (8oz caramunich, 4oz pale chocolate, 4oz carafa...

Made a dunkelweizen from kit a couple of weeks ago. When pouring from the kegerator, the head finishes or looks "broken" like how I've seen during some baking tasks before. It looks like if I took a fork, I could scoop out the broken bits, but it's just foam... Any thoughts?