Recent content by timschram

just checked and you are correct. I can make that change if I go that route

I have been reading a lot of threads on HBT and various articles elsewhere on moving to electric brewing. I want to add the ability to do electric brewing mainly for weather purposes (Chicagoland, nasty winters, but also not fun to sit around a flame when it’s 96 with 100% humidity). Currently...

Update: opened a 12 oz bottle yesterday just to test. It still needs some time in the bottle, but as far as any issues as a result of my missing capper, it's all good! And the beer is going to be really good in about 2 months!

When my brother and I package or collab brews, I typically keg my half (~2.5 gallons) and he bottles his half (also ~2.5 gallons). Since we started doing this, we have had quite a few batches on the bottle side turn into gushers. Typically what we do is siphon my half into the sanitized keg...

My LHBS just started carrying coffee malt. I've made a couple coffee infused beers with some success and was wondering what I could expect from coffee malt. Anyone willing to share their experiences?

Bottles it earlier today! If I don't have any explosions this week, I'll have an update around the end of august as that is when we pop the first 12 oz tester! Thanks for the help, everyone!

Alright, opted to place sanitized caps on the bottles and place them in the fridge overnight. Fingers crossed. This is an imperial stout brewed in November that sat on bourbon barrel staves for 5 months. Would be sad if it went bad.

Still weighing my options! This is one of the options

My brother can bring a capper over tomorrow. I might try placing the sanitized caps on them and getting them in a fridge

It is in the bottles. Went from fermenter, to bottling bucket, to bottles. Then I realized no capper.

So, I went through the whole process of bottling tonight and got to the point of actually capping only to realize I didn't have my capper. I'm thinking of just gently pouring everything back into a fermentation bucket with airlock and attacking it again in a few days. A) do I have another...

I should clarify: these will not be tapped until 7/15. So I wanted to quick carb them now and let them sit.

I need to carb two kegs in the next two weeks, but I don't have a splitter for my co2 and won't be able to get to my LHBS until after next weekend. I am going to quick carb both of them over the next few days. Typically when I do this, I give the keg 30psi for 24 hours. Turn off co2, release...

Accidentally posted before finishing: 8 psi to carb, 10-12 psi serving pressure. Is that normal? Or should I just serve at 8?

I'm about to carb a stout. I need 8 psi to carb.