Recent content by Stiffy

I just want to thank you all again for all of your help. Apparently Youtube isn't the source of all knowlege in the universe. I don't know what to believe any more:confused: Anyway, I'll try carbing the next batch a little more conservatively next thursday after verifying my regulator.

Bobby M, This batch claered fairly well. I used Irish moss in the boil as the only fining agent and moved the carboy to my cooler basement for the last few days, but didnt really cold crash. I dont see any particulates, but I do believe I have some chill haze, as best I understand it. Pablo...

Thank for all the help guys. It's gradually getting better. And thank you, Gameface, for all the pointers! This is my 4th kegged batch and it went worse than the others. The others were overcarbed too, but not to this extent. I will make a pressure gage and check that to verify my regulator...

I gave it 30-35 psi at 38 degrees for 2 days per brewing tv on youtube. If it takes as long to force carb as it does to krausen, why is force carbing seen as a better method?

I have one model down from a flow control faucet. Ok guys, thanks for the help. I'll let it rest a bit venting periodically (not building much pressure anymore) and throw my 10' piece on. What might I be doing wrong that the beersmith 12-something psi doesn't seem to carb a keg? How long...

20' of line in a dorm fridge? And I have a Perlick faucet on the fridge. The picknic faucet was only tried to eliminate the perlick as the problem. I can try more line. I have 10' in stock, but that doesnt explain why there's only foam in the line or foam coming out of the bare dip tube...

I just kegged my fourth batch of beer (4th kegged batch) which is an ordinary english bitter. This one, as with the previous three, were force carbed at 38 degrees F. The first three went ok at best as they seemed to go from flat to over carbed when I checked a few hours apart. They always...

It was in primary for 2 weeks and secondary for 2 weeks. Is that too long? It's under pressure in the keg now. My first attempt with wheat beer yeast (3942 I think) and it stayed cloudy. It has changed in the keg. It dried out considerably. This one finished at 1.008 (I'll get back with og)...

Thanks for the input. New moon it is! Going in the keg clear as a lager. I'm excited to taste it now. Come on, Come on carb up darn you!

I'm trying to make a Blue Moon clone using a recipe I found here. The first batch went well, but I didn't crack the coriander and that made me nervous enough to make an identical batch a week latrer with cracked coriander. The only other difference between the two was the yeast. The first...

When you say you add additional yeast at bottling, what do you mean? I'm not familiar with that. Do you add another full batch dose of yeast or just a little? Is the extra yeast using remaining sugar or do you prime as usual? (I tend to keg, but this one looks like it would change with age so...

That looks complete by my understanding. Iodine color= good, dark/black= bad. I'm having trouble with a mash as we spaek. does this same test apply to a wheat beer?

I'm in New London myself. Another RiteBrew fan. New to brewing.

Hey, I'm new to the forum. Started brewing last November. Where are you in WI? I'm in New London which is South West of GB and North West of Appleton. Steve