Search results

You might try chewing a few of the grains from the bin at the LHBS; some bright person may have poured a peated malt into the wrong bin. I usually use 1 to 2 tsp of Burton Salts. I am not sure how much Calcium Chloride or Calcium Sulfate that would equate too. Do you always use the same...

I figure you have just improved your taste in beer and whisky; therefore you are enjoying it more. RDWHAHB ;-)

How long did you mash? Did you use a BIAB with too small a bag? That would keep you from getting all your sugars out (bag too full). How did you sparge?

So there appears to be five main ideas for the undesired taste: 1.) Water (try distilled or use a campden tablet) 2.) Infection (unlikely considering you have replaced all soft parts and are using proper clean and sanitizer) 3.) Extract twang (good idea about trying BIAB to eliminate this...

I opted to go with Pacman for my Barley wine. At two weeks in gravity has dropped from 1.098 to 1.018. I would go with Nottingham of the two you have chosen. Just mind your fermentation temperatures.

How long did you leave your brew in the primary? Did you oxygenate the wort? I imagine that dark LME contains a lot of indigestible stuff that the yeast just could not break down. I suppose you could always add some enzyme powder (or a beano tablet) if it has been 3 weeks or thereabouts and...

A clarification; the pin lock kegs are used to serve Coke. The Pepsi kegs are the ball lock variety. I am forced to ask: what is Kombucha? The 20 LB bottle is a good idea you will get 4x as much carbonation potential for just a wee bit more per bottle (as apposed to a 5LB variety). I am...

+1 on changing out the gas line and fitting. You might, in addition to replacing the gas line, warm the keg up to room temp and pitch in a 2 liter starter and give it a week to clean up your diacetyl. Repitching an active starter has cleared up that problem in a lager for me before. This...

That is a neat little setup.

Could this dearth of equipment and supplies be an opportunity to start your our supply business? Is it possible to order hops from out of the country? It may be worth biting the bullet on the extra shipping charges and ordering a few kilo's of quality hops, for storing in the freezer...

How long has it been in the keg? The beer continues to improve in the keg for a while. To me, it seems like, 3 weeks and the beer goes from good to great. Also did you change all the seals on the keg? I mean all of them? Also did you use campden tablets to remove the chlorine from your water?

I really enjoyed this batch of a SMaSH (10 gallons). Here it is in the 2ndaries all cleared up nicely. Guest bathtub makes a handy place to keep the beer in the dark and at a nice 61 degrees.

+1 on a SMaSH I highly recommend Golden Promise + E.K.G

To control temperatures: You might try filling your bath tub from the cold tap. And placing a large t-shirt over your fermenter bucket and placing the whole thing in the tub. If you have a fan, place it in a safe place (so you do not electrocute yourself) whereby it is directed at the t-shirt...

I concur with Calichusetts on the use of Nottingham. I have had Nottingham ferment down to 54. US05 will also ferment at 60, easily. For low temps, I prefer the Nottingham, if using dry yeast. If you opt for liquid yeast, Pacman, Wyeast 1056, WLP001 and any number of other ale yeast will not...

I use a dual regulator with a manifold splitter off of one of the lines. That way I keep one of the lines setup just for the beer gun. I then have a quick detach fitting and keep that one line turned off till I need to bottle. That way the beer gun is not in the way.

+1

If you let it finish up, and rack the beer off the yeast cake, you could always leave an inch of beer over the yeast cake and make another batch and pitch directly on top of the cake. Basically, see what it ends up fermenting out at and don't waste the yeast. You should get a vigorous 2nd...

That sir, is a hell of a conversation piece.

You referred to a scorched taste more than once in your tastings. Perhaps you need to add the LME later in your boil? One question: Did you keep your bottles out of the light while they conditioned? Also, out of excessive paranoia, you might consider replacing all soft parts (hoses, 3...