Recent content by northman

I am currently having same issue nmy "remedy" is going to be raising the temp back into mid to upper 50's to give yeast oportunity to "finish it up" I have been lagering at 36 degrees for 6 weeks now. personally not too worried about it for my own I have faith in the yeast.

hop suicide

that sucks. a refrigerator is a good investment.

not sure the availability of these meads in your area, but White Winter (Iron river Wis.), Winehaven (Chisago city,MN) and Hometown Cellars (Ithica, MI) I do drink Chaucers Mead from time to time while not the best it is ok for a commercial mead. I have to look for the empty's but there...

It worked perfectly haven't bottled in years but had I done it this way before I might bottle more.

I'm sorry I mean I want to pour beer into keg with priming sugar then seal, pressurize and pump out priming sugar and beer mixture into bottles, cap and allow to carb up in bottle.

Anyone use their keg to fill bottles? I don't have a bottling bucket or bottle filler but I do have kegs. Can't think of any reason why it wouldn't work really well. what do ya think? Just to be clear I mean adding priming sugar and beer to keg then using keg with co2 as propellant to fill...

Not absolutely sure but I think swing tops will leak out pressure when at the higher end of carbonation. Kinda like how a radiator cap works.

19108.5 + 6 gallons cherry wheat = 19114.5

copper waterline even to this day are soldered. I'd trust a soldered copper water line over a pvc water line anyday.

I'll second the midwest Liberty Cream Ale and the Hophead Double IPA and throw in the schwarzwald Black Lager (extremely good!!)

5 brown ale, 5 Irish stout, 5 hard cider, 5 cream ale = 18458.5

I primary in a 6.5 gal. glass carboy and secondary in a 5 gal. that might be all the difference. I use a secondary to free up my primary, I have OCD when it comes to using my 6.5 gal carboy for the primary.

Maybe I should just come over to souptown and try out your beer. :mug: Purely for scientific purposes.

when you brew non-midwest kits do they turn out better?