Search results

According to brew your own (byo) DME can be stored up to a year (and I've seen people say longer on other threads), as long as it's stored properly at reasonable temperatures and away from sunlight. However, they also say " As long as the DME is dry and sealed from oxygen, you can buy in bulk...

A

So it sounds like airgas is the best price for a swap, but regular fills are cheaper at other places. Well at least now that I have a certified keg I don't have to worry about an inspection for 5 years. A 20# keg should last a long time, I only have 2 kegs so that's a little bit larger than I...

Keg works would definitely be a good vendor but for my location irish carbonic is a lot closer. Also, I don't think keg works will pressure test kegs for certification and they don't do swaps (if you don't have a certified tank).

So I know this is a little late but I was eventually able to visit irish carbonic. It turns out that my tank was not up to date (I didn't know that they needed to be certified and I bought an old tank on craigslist) and I had a choice of getting my steel tank re-certified or swapping out for...

Thank you very much! It looks like Irish carbonic is the closest location to me. I will have to stop by this week. I will update with the price once I go there. Thanks! :D

Hello everyone, This goes out to all of the buffalo kegerator/beer dispenser owners. Where's the best place to get my 5 lb co2 tank refilled in Buffalo? I live in the downtown area. Cheers!

Usually at least one week in the secondary, any time after that is up to how long you want to wait and let the beer profile develop. Some stronger beer styles (belgian strongs, big IPAs) can spend weeks to months in the secondary so it also depends on the style of beer you're brewing. Cheers!

Sounds interesting, I'm just subbing to hear what everyone has to say. Good luck!

When I was looking for kegs I found that this was a good site. http://www.homebrewing.org/Economy-Keg-Systems_c_24.html I actually ended up finding a kegerator with two ball lock kegs, beer lines, a cO2 tank and regulator for $150 on craigslist. I highly recommend this as you will always find...

I've done batches where I bottled with 12 oz bottles and 22 oz bottles (I assume this is what you mean by bomber). I didn't change how much sugar I added, just did what I normally do for 12 oz bottles. I've had no issues with carbonation. In terms of headspace I think your bottling wand is...

Agreed! :rockin:

Essentially, adding the hops at different times brings out different parts of the hop character. Boiling the hops for 60 minutes is what you do to extract bitterness. Later hop additions (like the 15 min and 1 min) are used to bring out hop flavor and hop arome. So adding the hops at various...

Haha lifting the buckets out will be a good muscle building exercise.

Chest freezers are good because you have the space to ferment multiple vessels at once. You can get away with a decent sized mini-fridge (that's what I currently use), however you're limited to one bucket/carboy at a time. The chest freezer is definitely superior, but it depends on how much...

I agree with other posts that your best bet is to just leave it on your basement floor for now. No need to keep moving it throughout the day. I know you say that you are going to hold off on getting a temperature controller for now. However, I suggest you get something sooner rather than...

The recipes I've done which call for gelatin had me boiling the water w/ gelatin and then adding it to the secondary before I racked from the primary. I figure it's similar to how you add priming sugar, then rack your beer to the bottling bucket before bottling. This way you know that the...

I wouldn't be too concerned. The alcohol levels should help prevent contamination at this point, not to say that it isn't possible. Also, if you plan to dry hop this will also help protect against contamination. Either way you will just have to wait and see :D Edit: Also, when I think more...

Also, don't forget to take a gravity reading!

I have used spring water (Poland Springs) for all of my batches. All of them have been extracts (and/or partial mash) but I've made a few IPAs and other ales and they have all been pretty decent. For some of the IPAs I added some gypsum (as the recipe called for it) and things turned out well...