Recent content by Relic1882

I recently built my own mash tun out of a cooler. Works really well. After an hour or so of mashing I don't lose any temperature. Works really well. I bought this cooler ->...

Sorry to ask this, but I'm having a little dilema. I was fermenting my beers in my basement with a space heater keeping the area around 65 degrees for all of my fermentation. That was all fine and good, but now my heater broke and I can't get another one yet. We just started fermenting an...

Thanks a lot! So I'll put it on 24 PSI and let it sit like that in the basement for the next 2 weeks. (checking on it here and there of course!) Thanks again for your help. I'll dedicate my first glass of my first all grain batch into a keg for you my friend!

I think I just answered my own question... I altered the beer temperature in the Keg /forced carbonate profile in Beersmith to 68 degrees and it changed the PSI in the recipe to match up with the handy dandy chart at 24 PSI. The only other question remaining is how long do I leave it like this...

I read some info on different posts and I think I'm able to do this, but I want to be sure. I have a corny keg setup and I just finished fermenting an Irish Red Ale. After my keg is sanitized and all that, can I keg this at like a 68 degree temperature? I don't have the fridge room to put...

I thought that would be the case but I wanted to make sure. I've never used this much at once for flavoring. Thanks a lot!!

Ok, so I've make a Cherry Stout using an Irish Stout recipe kit and adding Cherry Puree. the last time I made this batch it turned out great. Nothing exploded. Everything went smooth and it didn't overcarbonate or anything like that. Last time, I use about 1.5 lbs. of Cherry Puree added to...