Recent content by wallags

I have 2 vessels. A fermenting bucket and a priming bucket.

Thank you

Thank you

Brewed Imperial Stout last week and it’s been in 5 gallon bucket for last 7 days. Problem is I can’t get a good gravity sample from the bottom nozzle of the bucket because of the large amount of sediment that settled on the bottom. I’m concerned that this will also cause a problem transferring...

Thanks!

Haven’t used a snack pack for awhile. I’ve had it in the refrigerator since I received it a couple of days ago. After I activate it should I leave it in the refrigerator or leave it in room temperature for the yeast to do their work. Thanks!

Hello Everyone. I'll apologize in advance for this long message but I could use some advice. Started with 3 gallons of unpasteurized cider on my stovetop temp at 185 for 45 minutes to kill any wild yeast and added 2 lbs of brown sugar.. After cooling added my yeast started that contained Red...

Fermentation was complete...took 2 hydrometer readings over 3 days with no change. Did not add any sugar. I was planning on leaving the kegs at room temp for 14 days then pressurize or should I pressurize now?

Only my second time kegging and I have some questions. Here's the background. -Fermented beer for 14 days. -Had to filter beer through cheese cloth due to outrageous amount of sediment at the bottom of fermenter. -Filled two 2.5 gallon kegs. Questions: 1. How long should I leave in kegs...

Thanks singletrack...unfortunately I don't know of a process to remove sugar...LOL

The recipe came in a kit that said "if kegging use half of the priming sugar in the kit.

Follow up question: should I release the pressure I put in the keg after I take it out of the refrigerator?

Thx Brauer. The recipe came in a kit that said "if kegging use half of the priming sugar in the kit.

Not new to homebrewing, but first time kegging and I think I screwed up. I have (2) 2.5 gallon kegs. I put in my priming sugar, poured in the kegs, pressurized and then PUT IN THE REFRIGERATOR!!! Did I screw up? Can I still take them out and let them condition at room temp???

Long term update. I let the mead sit for a few more months in the carboy. Got FG down to 1.010. Bottled. Sample tastes great. Thanks for the advice.