Recent content by thesweetlycool

One more quick qustion on this.. after turning down to 10psi.. is the keg fully carbed or should i be left at 10psi for a certain amount of time?

I realize that this might be repetitive but i couldn't find an answer to my exact question. Have a keg of stout that needs to be ready to serve in 6 days. It's been in the fridge since yesterday and should be nice and cold now and I want to have to carbed for 6 days from now. What is the best...

I would not say that i would classify it as "good" but interesting would definetely describe it. So far our homebrews have only bettered with age.

one of my friends had a few bottles of Killian's he found at the back of his closet when he moved. We popped them open to see how this incredible aging changed it. First off it smelled like a malty shake (you know that malt stuff you put in ice cream shakes) and tasted a little like this as...

Will the beer continue to condition when chilled? If the beer tastes too "green" will this flavor filter out like it does when cellar aged?

So you're saying that it's better for the ricehulls to be mixed in with the grains instead of primarily on the botton? I thought they were used to help the compacted grains not stop up the manifold at the bottom.

Something I have not been able to find searching the forums is what chilling actually does in the aging process. I heard somewhere that putting bottles in the fridge will stop the aging process but will help to settle out chill haze over time. Also, since Kegs need to be chilled before carbing...

Yeah will use a ton more rice hulls next time.. when do you usually put yours in? I've been pouring in a bit of mash water and closing the lid to pre-heat the cooler.. then throwing in the rice hulls on top of this little bit of water before adding the grains. We've been fly sparging so it...

Alright, this was our third All-Grain batch and the first two went off without a hitch. This one was 5 lbs. of 2-row and 4 lbs. of White Wheat Malt. Now the first two were all Barley Malt the the sparge went just fine and flowed nicely though our cooper manifold with slits cut in it. This...

Used White Labs 833.. which is a German Bock Yeast! Hopefully it will turn out..... it's been fermenting at about 65 since 4/2

I just have a quick question about how a lager yeast fermenting at warmer temps will effect. We're fermenting a Doppelbock right now and the yeast calls for 48-50 degree temps but there's no way we can keep it that consistant so the 5 gal bucket is just sitting in the basement at about 65...

410 Brewing.. Our house number is 410 Dutton St. Pretty Straight Forward.. haha

Well that's actually what i was hoping for! The answer to every question I could possibly concieve!

Thanks for the clarification!

Well 9 weeks in a really long time to be in the primary. If it's in the primary on the yeast cake for more than 3 weeks you'll start to get off flavors from dying yeast.. though im not sure those flavors are sweet necessarily. This is why alot of homebrewers use a secondary fermenter...