Recent content by vincanis

I thought it may have not been sitting long enough. I haven't tried it in the past week or two. I think I had fermented for about 6-8 weeks and then a week carbonating or so. The odd part to me is that it was the exact same taste in both of the beers. I'm going to try buying another hefe...

Everything was bought brand new. Regulator, lines, kegs, even the CO2 tank. I guess it does kind of taste metallic. I'm very bad at describing tastes, which isn't helpful. It's not bitter like mineral water, but it's sort of "sharp" and "biting." Maybe a bit metallic

Hello everyone, I've recently switched over to kegging and I've been having some off flavors. I used to bottle and never really had any problems but I've gone through two batches that have had the same off taste. Originally I thought my first batch got infected but the most recent one also has...

Gotta start somewhere. Until this, I'll have only brewed 2-3 times a year.

I have been looking into it and I am thinking 4 to 5 of the 3 gal better bottles because they're only 20 a piece and are square, so that means more storage for the same freezer volume. It may even leave some room for the kegs to force carbonate. I think it'll cost about 300-350 for everything I...

Agreed. Maybe that'll be my first all grain. I'll have to get a fridge for that though. :mug:

The cellar room stays around 50-ish in the Winter and gets to around 65 or so in the summer. I've been looking into getting a mini-fridge and making a temperature controller myself with an Arduino. All I need to find is something to regulate power on/off, a thermocouple, an LCD screen and a few...

Slym - never had a red rye. That's definitely something I'll look into. Aristotelian - I don't have a temperature controlled environment for fermentation, but I've been looking into getting a mini fridge with a temp unit. However there's a part of my house that never really goes above 65-ish

Yesterday I brewed a 5 gallon mini-mash kit of Hefeweizen from AHS and was perusing around on HBT and I realized it's been quite a while since I've been active here. I was thinking about the issues I've had with brewing so far, and they are that I haven't brewed as much as I'd like and usually...

Thanks for the advice. As to the sweetness: I also used EC-1118 yeast. XD Edit: For some reason I also think I used 3 lbs instead of 3.5 lbs of honey.

While it's only 1/8 of a gallon, I'd rather dilute the mead as little as possible because I'm definitely going to need to fill the headspace until I am ready to bottle it. (aka. Until I get back home and can buy some bottles)

Thanks for the reply, I'll check on the measuring cup for the next day or so while waiting for the sediment to settle. My main concern is going to be getting the cleared mead out of the cup and into the jug without contaminating the mead.

I have an issue with my JAOM. My tiny autosiphon broke so I had to use my one for a 5-gallon carboy. Unfortunately I couldn't really get all of the mead out because of the size of the autosiphon and the fruit on the bottom of the jug. I went to clean out the jug I started my JAOM in and felt it...

What are some other decent high gravity yeasts? I just picked the Trappist yeast because I saw it was for high OGs. I figured that two pounds would be a bit much and I would need to cut back on it a lot, which is why I always ask before doing. On the lagering part, thanks for the advice on the...

I had the Sam Adams Chocolate Bock and really enjoyed it, as well as their Christmas Porter (or whatever it's called) and the Old Fezzywig Ale, and reading all of their ingredients made me want to make a sort of Christmas-ey spiced dark beer. I'm just not sure on how much brown sugar to add. The...