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kkroger-- I owe you big time! Kegging 101 is exactly what I needed. If you ever venture out to Fort Collins, CO, the brews are on me, thank you very much.

I really need some reading material on corny kegs and the parts that come with. I dont want to purchase a complete unit then find my parts are wrong. I have a working fridge I can use as a kegerator so thats not a problem. If I could get steered in the right direction with some links or books...

I just racked my hefeweizen into the secondary. Initial fermentation was rockin and I could see the kreusen form, for the first time. I also had to clean the primary carboy for the first time. Its really easy with the brush, I was worried about it being tedious. Cant wait to taste!

If you can filter with that high of efficiency their will be no significant change in the taste of the brew, to which the tongue can differentiate. Coagulated proteins will certainly be filtered out for the immense size( still very,very small units). Now yeast are very huge compared to bacteria...

I will have to give that a try next time I use fruit. Thanks.

I dont mean to ask to many dumb questions so bare with me. What if the fruit are organic should they be pasterized as well? Sorry, TIA.

I havent heard of such. Do you wash off the alcohol with water? Will the alcohol burn off if you add the fruit to the boil?

The fridge fits the carboy like a glove, a few inches on each side and the top. I got so lucky.

If you feel your glasses are clean and free of residues you may have your bottles carbonating at a high temp, 80ish or higher. Also, excessive head could be created by to much priming sugar. Another thing, maybe, fermentation was still very active with a lot of yeast still in solution, not...

If my memory serves me correctly you may add frozen or fresh rasberries toward the end of the boil. If frozen fruit is used dont worry about crushing the fruit for the freezing process has already accomplished this for you. If fresh fruit is used give'em a wack to break the skin but withhold the...

I have recently discovered that my old freshman dorm refrigerator, that I have stared at for years, can conveintly store a 6 gallon carboy. I guess my next several batches will be lagers, damn.

I just make sure the air lock is firmly presse down on the o ring. I dont use any sort of jelly to help seal. You should be fine with a small amount being used.

I was looking at a trippel recipe that called for light honey instead of candi sugar. What will the light honey do for the brew and what will the candi sugar do. Which do you think will taste best in an american trippel? TIA

I have looked into the same degree and still am. I'm in school at CSU in fort collins, co where new belguim brewery calls home. Anyways, you want a undergrad degree in chem, biochem, or microbiology. You can really major in anything as long as you have a background in chem and bio.This...

I was wondering if you had any success with your trippel adventure since I'm commencing my own journey.

I'm having trouble figuring out what torrefied means. Is it similar to flaked? TIA

I'm looking for a malt extract recipe that can provide the full body, creamy head, high alcohol and spices of a Trippel; any suggestions? TIA

The rubber seal may begin to break down if its exposed to vigorous heat and light, thus drying and cracking. For all practical purposes your bottles should last many batches. Dont worry.

I just racked to the secondary, then cleaned the primary with just water. Can I leave the primary like this until next use or must I clean with a cleaning agent right after? I will clean all equipment with a cleaning agent prior to next batch. TIA.

I was in the process of making the maiden batch and I found myself wondering if I should put that "thing" in my wort. Furthermore, when I was placing the air lock in the hole the plastic seal fell in the primary. I left it in thinking that my whole arm in their would definitly contaminate the...