Search results

You will have a hard time mixing in the priming solution without stirring up lots of sediment. I would assume you have a kettle or large pot you used to boil the beer...you could siphon half of the beer into the sanitized pot and add half of the priming solution and bottle that and then repeat...

I didn't see that on mine but it's probably fine. Let it sit until you are ready to bottle and then taste it when you take a FG sample. Then you will know for sure.

Like the Flars says above, follow the directions on the kit. Boil the amount the instructions call for and then after the boil set the pot in an ice bath. Once it gets to about 80F add it to your fermenter and top off with ice cold spring water to the 5 gal mark (if the kit is for a 5 gal...

Just a heads up that my LHBS has some Brooklyn Brew Shop kits on sale $30 and ingredient kits for $11. And they do mail orders also. http://www.urbansunshine.com

OK thanks for the info! It does make sense because after reading everyone's advice in the posts above I went back to seat the leaky lid with more pressure and I did notice that once I removed the QD from the pressurized keg there was a slight gas leak coming from the post and it seemed to stop...

Ok, good to know. I'm new to kegging and thought I'd read that liquid would come shooting out if the keg wasnt purged first.

I used some star san spray to see the leak is coming from the lid o-ring. I was just worried I needed to purge the keg of gas before removing the gas disconnect. It seems like the lid will not seal properly without pressure in the keg.

Ok thanks. I know it's not a good idea to remove the liquid line while the keg is pressurized, but I wasn't sure if there was any issue removing the gas line with pressure still in the keg.

Am I right in assuming I need to purge a keg of gas before removing the gas quick disconnect? I ask because I have a regulator can only handle two kegs at this time and I just transfered an Oktoberfest into a third corny keg for lagering. It seems like every time I purged the Oktoberfest keg of...

I also agree 5 oz of priming sugar is too much for only 4.3 gal of beer. I usually average around 3.25-3.75 oz for 5-5.5 gal batches and am happy with my results. Looking in my notes for some past brews the most I ever used was 4.5 oz for a 6 gal batch. Also, keep in mind for lower gravity brews...

I use to worry about cold crashing but I usually don't bother anymore and I don't bother with secondaries either and my beer is always clear. Letting it sit in the fridge for a few days to a week before serving seems to drop out most of the sediment just fine. If you really want to use swamp...

There are several factors that can be the cause, one being that we will assume the beer was done totally fermenting. Did you use the corn sugar that comes in the kit to prime? How much did you use? One thing that you said that comes to mind is that you had better temp control, this could have...

WELCOME!!! FLA brewers unite!

Demus, If you are referring to Urban Sunshine there are 4 locations, although the Altamonte Springs location has the most brewing supplies. They can usually get whatever you need to any location quickly. http://www.urbansunshine.com/content/index.php?page=hydroponics-store-locations

1) You probably didn't hurt anything by moving it. You want to avoid oxygenating the wort once fermentation starts but as long as you were gentle you should be ok. 2) Be patient and don't open the fermenter and take gravity readings until you really think it's done to avoid contamination. Most...

It sounds like they are just cold crashing, right? Next time you're in O-town check out http://www.urbansunshine.com. They sell gardening and homebrewing supplies and give out samples of their homebrew at some of their locations. The Altamonte location has more brewing stuff than the other...

I've also had trouble using a lever capper on anything other than brown bottles. Anything green seems to not get a good grip, but it will eventually seal the cap if you work for it. If you are going to use clear or green ones, use your thighs or have a helping hand hold the bottle firm while you...

I was wondering when you guys use a swamp cooler to ferment in, what do you do to control the temps for the bottles you are conditioning in?

Leaving the beer in the carboy for 3 weeks shouldn't hurt anything. How much priming sugar did you use and what temps were the bottles at while they were carbonating?

@ jperry: That blonde looks good and light! Care to share the recipe? How's it taste?