Recent content by Stringer

Hey guys. Newbie question for you. Do I really need to remove the apfelwein from the carboy? If I don't want to carbonate it, and I don't need a more convenient serving vessel, could I theoretically leave it in? Also, could I potentially carbonate it in the carboy, if I had a stopper that...

Again, thanks for all the info. To answer TyTanium's question, I primaried for 4 weeks. I screwed up my original hydrometer reading so I wasn't able to record accurate OG and FG. I think you guys nailed it, though. The beer hadn't bottle-conditioned long enough and it wasn't nearly cold...

Wow, thanks for the quick responses guys. I doubt it was my pouring technique. I've poured many bottles of beer into glasses and they usually don't produce this much foam. I even poured down the side of the bottle rather than straight onto the bottom of the glass. Also, IIRC, I used 3/4 c...

Hey everyone, I just poured my first home-brewed beer. It's been conditioning in the bottles for 2 weeks, so I'm a bit early, but I wanted to taste it anyway. Everything tasted great, but when I poured it I got a TON of foam. Is this indicative of a big problem? What contributes to the...

Hi everyone, I'm trying to make Papazian's "Holiday Cheer." This will be my second batch ever. It calls for steeping crushed crystal malt and black malt. How much do I need to crush these malts? For my first batch I basically just used the bottom of a beer bottle to crush the grains until I...