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Force carb works. 8 min with gas side down at 30 and role. Don't forget to let beer sit for a day. Vent and recharge at 30 during this time to get rid of carbonic acid. Oh yes, the beer must be just above freezing for best results.

It's a parrot, for distilling. Up through the bottom out the top. You run it with an alcohol meter so you get real time alcohol level.

You can make beer with 12 lbs of grain for 10 gl. It's not vogue don't talk ****! The type of beer was no mentioned.

I read the first few threads and skipped to the end. Why do people care what anybody does with the beer they make. The people who innovate and try new things will tell the haters what to like in due time, be patient. P.S VIVA LA SECONDARY!!!!!!

I have read a little of this thread hear and there. Why do people get bent out of shape about a secondary, but say nothing about how ****ty false bottoms and other systems are. Good system no stuck sparge. I built my own with copper and a thousand small holes. I can pump out of a large mash full...

I have that problem with kolsch, after 7 to 10 days I go to the dreaded and evil secondary.

+1 on Denny. I would consider no secondary on a beer to beer basis, but no when a certain god of homebrew decrees it.

I always secondary despite what the homebrew gods say. I do this for several reasons: 1. I brew lagers 2. I brew a lot of fruit beers 3. I save and reuse my yeast 4. Keeps me honest with my sanitation 5. Let's me fiddle with my beer more 6. If its not broke, don't fix it. The evidence for not...

It takes 8 minutes to carb a keg 1. Cool keg 2. Set manifold to 30 psi 3. Attach to gas in 4. Tip keg on side of gas in so that it bubbles. 5. Role 1/4 turn back and forth 6. Do this for 6 to 10 min depending on how much carbonation you want. 7. Let sit in fridge for a day or two to vent...

If you have a pressurized vessel put co2 in the fermenter and push it out. No risk for O2 getting in your beer. No need for an expensive pump.

Mixing is common, a lot of breweries do this to help maintain uniformity in their brews. I have to mix fruit beers with something else because they are sometimes too sweet.

Stepping not steeping.

There is a yeast steeping chart that goes with mr. Malty. If you have 4 beers to make follow instructions for 4 billion. Place into refrigerator and let it settle out. Split that 4 ways. Using the chart step each one up to the specific beer needs ( let them warm to room temp ). I hope this made...

That looks weird, but I regularly experience issues in brewing that send me to the Internet in a panic. I would be more worried about the headspace on a few of those. Good luck:).

1 added the 3 pound can of raspberries and when your ready to carb add a little lactos to improve body and take some of the tartness away. About 4 to 5 ounces per 5 gallons.

I use a CF with a pond pump and ice water. I also run the CF beer output into a 10 foot post chiller that I put into the same bucket that the pond pump is in. I use a march to pump from the kettle to the CF. I get to 60 or lower at full blast (about 10 min). In the summer my water is 89 degrees...

I would add raspberries in secondary,and don't worry about pectin haze. There are a lot of raspberry beer brands that espouse the haze for this type of beer. If you put the raspberries in primary you will alter the taste that the yeast is suppose to impart. You will get a clean beautiful...

It's ok to go big. I started with lagers and thought I was supposed to pitch large starters even with ales. People loved those beers. If anything I think I under pitch using me. Malty.