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You should be good at three weeks as far as fermentation being complete. I would take a quick sample and see if it tastes good, (not ok) but "good" then keg it put it in your keezer or fridge and set to 30psi for about 36 hours and then purge the keg and set the regulator to about 10 psi...

My Barley Crusher is set now at .036 which is giving me close to 78% mash efficiency. As some including Denny say "Crush till your scared" If you don't get stuck sparges then lower gap setting incrementally until you do get a stuck sparge then back off some. For me it's about consistency...

LOL. I have one word for you. PLANNING. Seems you had no real plan here and just winged everything. I would 1) first plan out your brew day, 2) get a sound recipe from a book or this forum that is a proven good recipe. Have someone in your area that's an experienced home brewer look over...

Would diacetyl, oxidation, or DMS get worse in a beer over time? Then I can figure it out.

Hi ALL. I need some help here to determine what the off flavor is in my lighter style beers. It tastes like oxidation or dms by the things I have heard but it seems to get worse as the beer sits longer in the keg. Made several blonde ales and recently a hefeweizen. Can someone ID the flaw...

Hahhahah you beat me to it. No bottling here unless you count me filling growlers from my tap. :)

I would chill the keg first and then hit it with 30 psi for 24-36 hours, purge a bit and then set to serving pressure 10psi. Shaking is going to be hard to get right. I do not shake at all. 5 days total for perfect beer.

Here is what the pattern looks like: screw up, screw up, screw up, screw up less, screw up very little, screw up hardly at all. Notice there was no perfect brew day with 0 mistakes. Yep we have all been there. Takes about 10 batches to really get it nailed down. Keep at it! Cheers! 17!

What can help as well when using better bottles is to use a milk crate or office file crate to carry the carboy in and out of the keezer. Not as much flexing of the better bottle which CAN draw in the water out of your airlock. As far as the way I do it when I cold crash, I use a solid better...

I only cold crash for 48 hours max. If the bad stuff hasn't fallen out of the brew by then and really cleared at 34 degrees, guess what.... it's going in my beer :) :mug:

Thanks beardedidiot! I did not think that they were compatible. Guess I should have tried as I have the carboy caps and tubing from previous batches where I used glass carboys. Now I am big fan of the better bottles.

I would use 3068, but leave 33% head space in the fermentors, this yeast is a beast ! Keep ferment temps below 70. say 62-63 range for all if you don't want a big banana flavored fruit beer. Lower temps will have a stronger clove flavor and minimize the banana flavor of this yeast.

Does the carboy cap fit tight (orange one) I assume?

I also am about 30 hours into a massive blowout fermentation with 3068 on a Hefe and I have changed out the airlock twice and it just is not going to work with an airlock. So I just took off the airlock and since there still are "foam snakes" LOL, coming out of the better bottle and CO2 pressure...

Yep, True that ! :mug:

Putting room temperature or colder grains in 170 degree water will cause at least a 10 degree drop or so. So you would be at say 160 for the steep. (if you had 170 degree water to start). Personally I would get the water to 165 and shoot for 155 after the grains are added myself. Make sure...

I use two big cans (29 oz.) of Libby's pumpkin (in mash) and 1.5 TBS of pumpkin pie spice at 15 minutes left. Mine came out perfect for me, great beer ! :mug:

Why not order them online ? Or go to a Bed Bath and Beyond, if there is one near you?

Yes you can after you spend $1000-2000 dollars to get all your equipment. LOL! :rockin:

From zac: I guess not a mess up, but funny.. My best favorite hound dog "marked" my banjo burner the first time I had it on the deck. He wasn't hurt, but the steam bath on his dog parts got made me laugh. To this day, he watches the banjo burner like its a shocking stick. That is the...