Recent content by ywgbrewer

Thank you all for the info, very much appreciated. I've got on 30psi, 24 hours so far. I just tried a taste and it's starting to carbonate for sure. I'll try again tomorrow and if it's good I'll bring the pressure back down as to not over carbonate. Great info all!

Great help all, thank you. So I went rooting around the bags from the brew place as I know they gave me a bunch of stuff in the kit, and I actually had some of that petrol gel after all! I opened it and gave it a quick lube, now I'm hoping I didn't over lube it. Is that possible? The seal...

Thanks for the info all of you. well it's in the keg, had to pour off 4 pints before it kicked but filled er up right away with just a quick cold water rinse. Hope it works. Just letting it chill then I'll turn up the pressure. Another question, what kind of lube do you use for the main seal...

I'm new to kegging, and I'm just about to pour my last pint and my corny keg will be empty that I had recently filled professionally by a local brewery. It went down way to quick, love having a keg at home! Now I have a batch of home brew in the carboy ready for kegging / bottling. Question...

No software program yet, but I will be in search for a good one. Btw, with the OG of 1.035 the krausen is rising well and yeast are dancing away, and it's only day 2, so I remain optimistic! Appreciate all the good advise!

Thanks Govner 1. I'm going to follow your guys advise, and also I think I'm going to redo the batch soon. One more thing? Any consequences to the single step? And should I mash for 60 or 90 mins? The recipe called for 30 at 122 then 60 at 153. Should I just do 90 at 153?

Govner1, I batch sparged and I even did a second sparge to try and get as much sugar as I could to try to save it. The recipe called for a starting temp off 122 for first step, and 153 for second step. I had trouble reaching the 153, it settled around 145 after peaking at about 150. Since I'm...

Hi Island Lizard, Yes I used a converted cooler, the reason why I couldn't keep up with the temperature makes total sense, because what you described is exactly what I was doing. Wort was watery and tasted a little sweet. And thanks for sharing your procedure, very interesting, I have a lot...

Update... OG became 1.035, so I'm a little relieved, Im glad I didnt toss it like was going to, thanks those of you out there helping me today... I boiled it down to 5 Gallons instead of 6. Hope that part of it works with the longer boil... Perhaps this will be a light beer? Yeast is on...

Going to test the gravity soon, and put in into Primary once chilling is done. If gravity its still low should I add corn sugar? Any ideas?

Ive been using a hydrometer and a thermometer, not calibrated but I double check both against another one and they each read the same. Finishing a long boil now, will post the results. About to start the wort chilling. Thanks for any input or comments or suggestions you have...

No I didnt, Its my first all grain attempt, didn't even think of that. What does everyone think, is it salvagable or redo tomorrow? What could I have done wrong?

Im trying to do a witbier, 5 lbs Beligian Pilsner 4.25 white wheat (substituted from wheat flaked as they didnt have any) 1 lb flaked oats .25 lb Munich light 4.75 Gallon Mash in over steps 122/145 (suppose to be 153) 2 gallon Mashout 2.25 Gallon Sparge The reason the Mashin was so...

yes grain was crushed, and it was warm when I check the gravity, 130 degress to be exact. Could it be normal to have this low a gravity at that high a temperature? I was hoping for 1.050, not 1.005. Oh what to do?!

Hi Everyone, just started a boil, checked the pre boil gravity, only 1.005 I don't know what happened, its my first all grain attempt and all seemed to be going well. The only thing I can think of is I did a two stage mash, I was right on exactly 122 degrees for half an hour, but I couldn't...