Recent content by Sediment

Just received my kegerator equipment and c02 and was going to naturally carbonate my first batch with priming sugar. Was reading about sealing off the keg with co2 after the beer is in the keg with the sugar. Do you just do a quick shot (a second or two) of c02 and then bleed it off...

Thanks for the replies. I'll see how the chilling goes today and give it a go this evening with another test. I have read that the Heiferweizen yeasts are extremely active. Probably should have given it more time.

I have brewed about seventy or so gallons of beer in the last year. Not too bad, I'd say. I've never had a problem with carbonation until now. Here is the recipe: 1 ¼ tbsp gypsum 5 lbs. Mutons Extra-light dry malt extract 2 lbs. Cook's Pure Honey 1 oz. Hallertauer hops 4.7% alpha boiling ½...

Thanks for all the great advice and responses. Looks like I'll do some tweeking to my process. Troubs and JoeJones, Good advice with the burner techniques...Troubs, I'm guessing after you take your wort off the burner at 160, you eventually put it back on. Or do you just let it steep for...

I have been extract brewing since now for about 8 months. Some of the recipes I have been doing have been asking me to steep the grains at 155 degrees for 30 minutes. I have an electric stove top, and obtaining this temperature has been impossible. It usually just shoots right past it...

I live in Montana and have brewed five batches in the last three months. I just use tap water and add two teaspoons of gypsum. My beers have been nothing short of delicious (except for one batch that sucked, but that wasn't because of the water, and it still had alcohol in it :mug:). You...

Hopefully that krausen keeps rolling. Otherwise one explanation for the spec grav going "up" would be that it wasn't properly mixed on the original reading. After allowing time for proper mixing it now measures more accurately. Hate to freak you out, but I'm still concerned you killed your...

Thank you for doing the math for me. :mug: I'll start mixing up my brew more before checking spec gravs and see how that changes my readings. Even though I have low original gravs I still feel like the alcohol content is solid which would mean my original gravs are off.

Thank you for doing the math for me. :mug: I'll start mixing up my brew more before checking spec gravs and see how that changes my readings. Even though I have low original gravs I still feel like the alcohol content is solid which would mean my original gravs are off.

I've been intrigued by this principle and I went into full turbo geek mode to figure out what the effect of altitude might be on Specific gravity. I live at 4500 feet above sea level and have routinely obtained significantly lower spec gravs on my brews. Despite jkarps comments, a hydrometer...

Thanks for the replies. As an update: looks like I've got fermentation going with small krausen developing. This is my 5th batch of my "career" and the only non-starter I've had was looking like this one, with no activity after close to 24 hours. All the other batches have been going...

Boiled up a pretty basic IPA yesterday morning. For the first time I tried some liquid yeast, White Labs British Ale Yeast WLP005. The directions recommend your brew be between 70-75 degrees during the fermentation. (you may skip to the bottom to read the question, or read on for some...

Cue Homer Simpson.... DOH! I was going from memory....and apparently it's not very good. Do I need the yeast to get to room temp before sprinkling?

I've read as much as I can on fermentation and when to get concerned. This is my second batch of brew. I am day 3 with no visible activity. My specific gravity has not changed and I tasted the sample from my hydrometer and it doesn't taste like beer. So with no grav change, taste...

Gracias on the replies. Looks like goin' with the flow is best. Cheers.