Recent content by westy75cal

i have just the place for it.

absolutely

sweet! thanks for donating

i think it has been looking for me....sweet!

I pitched the yeast at 75 - just where it directed. I think you nailed it Big Floyd with the fermentation temperature. Everything else was the same as before, I have moved my fermentation bucket location - guess it is time to move it to the keezer. Time to dump it and start over. thanks

did the alcohol taste subside with time? I just kegged a batch (about 6.6%) and it tastes like alcohol...just curious if I have to wait longer. thanks

I just kegged for the first time - Great, right? Well not exactly. I brewed a clone of Mac N Jack's African Amber - Great, right? Well, not exactly. Having brewed / bottled this beer before I was super-excited to have it on tap. Using my new keg set-up (won from this site). Everything was...

soo close to being complete...count me in for sure

yes please...no really, PLEASE

yes please.

I finally found the lactose sugar and added a quarter cup mixed with one cup of water. I let it site for an extra week or two (mainly because it did start fermenting again). When I decided to bottle, it was still tart. I think I will just let it sit in the bottle for 4 weeks or so before...

I have only been brewing for about a year. Can you elaborate on the process of adding Brett (isn't that for wine) / lactose sugar (what?)? This weekend will make two weeks in secondary. Thanks all.

I brewed a batch of Mulberry Wheat a couple of weeks ago and at my transfer I sampled a bit and it was VERY tart. The mulberries had been canned by my wife to ensure they were clean and then I drained and rinsed them before adding them to 1 lb. of oat flakes (152 degrees for 45 minutes). I use...

yes please!

Angie, Welcome! Keep a close eye on KSL classifieds. Often you can find great deals on brewing equipment when people quit or upgrade. I have an available chiller coil if you are interested. Happy brewing!