Recent content by RachelS

All, I brewed a robust porter and carbonated it with c02. I wanted to taste what it would be like on nitrogen so i hooked it up to nitrogen for about 3 days. I tried it this morning and did not like the taste. It was definitely over carbonated and foamy when I poured it because I obviously...

Will Torified Wheat add flavor to the beer or is it just good for head retention?

great info guys, thanks!!!

I have a friend who brewed a porter (all extract) and it came with a liquid butterscotch (12oz) It was supposed to go in the boil, but they didn't do that. Should I have them add 4oz to the bottling bucket? I am almost positive all 12oz would be entirely way too much. Any suggestions??

I just wanted to let you all know that turning up the PSI helped and worked. I have the C02 connected to the keg at all times. to answer that question. I had someone try it yesterday evening and they said it was delicious!! Thank you!

I never thought of using Nottingham, I will look into that seems doable to me. I want to do the Old Chub Scotch ale, I really enjoy it. I'm not sure if I want it to be as strong and I want it to be a bit heavier feeling. I really like your suggestion about carmelization, I am fairly new to...

Sorry, yes it is hooked up to the c02 tank at all times. I currently have the stout at 16 psi.

I am interested in brewing a Scotch ale for the first time. I am pretty sure I've decided on the ingredients, now I need to decide which yeast. I want it to be smooth, Malty, a hint of sweet and a little toasty . I am leaning towards White Labs Edinburgh/Scottish Ale Yeas, or wyeast 1728...

thank you guys for the great tips. I appreciate it. I am not sure how long my lines are, that is a good question that I should probably check. I know that they aren't extremely long or short. This is my first batch I've kegged, and I had issues with this batch from the get go. It didn't ferment...

Thank you, I will def. boost the PSI then and see if that will help out.

If both could be accomplished I would say both, however I am more concerned about carbonation at this point. If I have to bring it down to a lower temp, I think I could work that out. But any assistance would be great

I kegged a stout about 10 days ago, I don't have room in my keggerator to force carbonate it at a low temperature so it's sitting in my basement which is typically 55-57 degrees. I looked on a brew kegging chart and saw that at that temp I should put it at 10 psi. It is barely carbonated at all...