Search results

trub...pronounced troob. my mistake. phonetic spelling and realized i misspelled it. whatever revvy says is good advice.

akthor...thanks for the insightful analysis. i got that information from charlie papazian. but everyone else, feel free to go with a guy named akthor if in doubt.

i disagree. yes, you need more equipment. but that is not "all" you need. experience and understanding the basics can't be replaced just by spending more on equipment or knowing other people that brew beer. their experience isn't yours and there is no replacement for personal experience...

i also don't score the taste of my own beer fyi. not exactly a reliable, objective measurement of anything. despite what papazian's book might say.

after 10-14 days the proteins in the troob start to break down and these can release off flavors to the beer. this is why people secondary at the 2 week mark. get the beer off the troob. you can leave it in the primary for more than 2 weeks and probably you'll be fine. but at 4-5 weeks i...

oh ok. i was just researching keggles as i'm interested in thinking about setting one up myself. this makes much more sense to me now that i've thought about it and seen this explained. thanks guys

please do post that recipe and also if you can in maybe say 2-4 weeks put up the comments on how it tastes. can you put it in this thread so i can see it? thanks a lot

i love porter and a good pumpkin beer is not easy. i really like the idea of a pumpkin porter though.

oh. so you haven't even fermented a beer yet? you'll soon see you can't keep the temp constant without refrigeration. unless you happen to have a cave, or can be home every few hours to put ice or bottles in the bath. i've tried, but good luck with that

did your lhbs also agree that it was a good idea that your first beer should be a lager and not an ale? be careful of those guys...most of em are pretty knowledgeable...but they aren't always the sharpest knives in the drawer. anyway take 3 days of SG and you'll know your FG. next time try an...

yeah good idea if youre in FL. are you really able to keep the temp in the 40s consistently without needing to be home all day filling it with ice or frozen water bottles? the best thing about fermentation chillers isn't that they keep the primary cold necessarily, in my experience, but that...

fyi you never need to ask anyone what a "good FG" is for any beer. you have FG for any beer when you have three consecutive days of constant SG. 1.01 is probably done or very close to done, but you never know unless it stays constant for 3 or more days. hope that helps!

you can but it won't really make a difference. you can move it just before bottling and as long as you just carry it slowly you'll be fine.

it depends on how much you want to lower the pH without increasing the acidity

just put it in the priming container and bottle it

is that really necessary?

never tried it but it sounds interesting

any good beers at this event?

good deals

how did this turn out?