Recent content by Pasta

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  1. Pasta

    SS Brewing Technologies "That's a ton of Stuff!" Giveaway

    It picks my name from the bucket.
  2. Pasta

    Odd noob carbonation question

    I came in under volume from the start so my OG was pretty high, about 1.080. So I guess it makes sense it will be a slow carbonation. Am I right in thinking it only really carbonates at room temp, and then in the fridge a while it forces it into solution, so it still could need more time at room...
  3. Pasta

    Odd noob carbonation question

    And like I said before, it's foamy at room temperature, so wouldn't the cap have to be doing its job for that to happen?
  4. Pasta

    Odd noob carbonation question

    I poured the priming solution into the bottling bucket after about 1/2 gallon had transferred. I didn't stir it, I figured the flow from the siphon tube would do that. I'll do it next time. How are some ways I could cap incorrectly? It seems so simple I don't see how it's even possible. I'm...
  5. Pasta

    Odd noob carbonation question

    I don't think I capped them improperly, they're holding pressure. It's weird, I checked some glass bottled ones and they're carbed fine at room temperature and have a nice head, but after chilling in the fridge they're barely carbed. There's some carbonation but not as much and it doesn't foam...
  6. Pasta

    Odd noob carbonation question

    Got it. I'm wondering if the plastic bottle could have carbed sooner because it had less head space? I think I'm going to move my bottles into a smaller room with a portable heater.
  7. Pasta

    Odd noob carbonation question

    So my first batch has been in bottles at about 70 degrees for 4 weeks. When I bottled I put it all in 12 oz bottles except for one 16 or 20 oz brown plastic root beer bottle to see when carbonation started. I tried a bottle at 2 and again at 3 weeks and they were flat. No biggie. I bottled my...
  8. Pasta

    HomeBrewTalk 2014 Big Giveaway

    In it to win it. No whammies!
  9. Pasta

    First batch now in the primary

    Ok, I'll hold off and check it for the next couple days. I've been avoiding checking it because I'm already way below 5 gallons lol. The room the wort is in is 66 to 67 degrees, haven't checked the wort directly since I don't trust my thermometers yet anyway. If I do need to repitch, are there...
  10. Pasta

    First batch now in the primary

    No, beer essentials in Lakewood.
  11. Pasta

    First batch now in the primary

    Just an update and quick follow up question. I just checked my gravity and it's sitting right at 1.025. Keeping in mind I accidentally started out a little concentrated and the OG was at about 1.081, and that I accidentally pitched the yeast when it was a lot colder than the wort (was in the...
  12. Pasta

    How good can I make a Munton's connoisseurs stout?

    Cool, thanks for the tips.
  13. Pasta

    First batch now in the primary

    It does, thanks. I also have a few of those beer calculator Android apps, that gives me something to go on to play with numbers too.
  14. Pasta

    First batch now in the primary

    Good to know, thanks. It's still bubbling away. Slowly, but surely. One other thing is I noticed the recipe didn't predict a final gravity. Is there any way to predict that from the ingredients? I know to wait for the gravity to be the same for a few days, but at what point can I call it done...
  15. Pasta

    First batch now in the primary

    Yeah, that's the one thing I'm actually confident that I did right. That stuff had plenty of air in it haha. I was more worried that I forgot to stir the yeast in, I just dumped it in and the foam could have stopped a lot of it. I finally noticed it just starting to bubble a little out of the...
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