Recent content by Spachi

A few years of kegging has me out of practice with bottling, I've got a couple questions. So if a batch of bottles should be carbed (priming sugar, 3 weeks at 65F etc), can I chill it for a few minutes in the freezer (just long enough to be at serving temp), and expect it to be properly carbed...

Boulevards Nutcracker Ale is a mildly spiced, malty winter beer. I loved it even as a noob craft beer drinker, before i discovered hops.

Arent most prosthetics made out of titanium? Is that difficult to weld?

So after reading this, I should be worried that my saison (used 3522) was at 78 for 5 days, then 70 for 2 weeks and counting?

no, i did not. i'll give that a try. I've been snooping around here for weeks, but I never caught that difference. i thought (OG-FG) x 133 was the ABV%, and attenuation was the ability of yeast to get the FG low. still learning

The gravity was under 1.015. I suppose this means I either didnt get good utilization from my hops, or esters from the too warm fermentation.

The temp was in the high 70's. I'm concerned my now fermenting batch started too high, too (ambient was around 78) until I moved it. Maybe this explains the taste. I was using Safbrew's wb-06 I was only thinking of microwaving a small sample to degass it for the purpose of taking a gravity...

Thanks for the suggestions. I will leave some out tonight and see. Or could I microwave some to out gas it?

Could it just be that the recipe calls for only 1 oz of hallertau? Can I take an accurate gravity after its carbed? I dont have any way to calculate/criticque the recipe. No excuse for not taking gravities, but from what I've read 17 days is plenty for a hefeweizen. Airlock was going by 12 hours.

Our kegged and mostly carbed hefe is too sweet, to where it is barely drinkable. It was in primary for 17 days, and then went to a keg at kegerator temps and at 10 psi of CO2. I did not take any gravity readings, I know I should have. Could I do that now that it is carbed? Recipe...