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I think every one was right about the over carbonation. It's slowly getting better as i drink it and as I burp it daily. Thanks for all the help!

Talk about pouring some out for your homies. :(. Thats sad. Sorry to hear about the mishap.

No. Problem is that even after multiple glasses (or a pitcher), you'd think the liquid flowing through the lines would be cold enough since it's coming from the keg and not sitting in the lines. Also I had issues with my lines freezing!

Still having issues. :( Help!

No I haven't! :drunk:

:( I was hoping to give this one a little kick in the pants. Will adding the mini wort kill my current batch?

I just realized that I completely messed up my calculations when working with a recipe. I needed to add an additional pound of extract but failed to do so in the boil. Since my hydrometer shattered, I wasn't able to measure my OG and I'll probably come up really short if I don't add this extra...

Is it me or does his estimated IBU look low. I inputted a IPA recipe in hopville with less and similar hops but got an IBU of around 80. Not sure about the disconnect but how are you getting your estimated IBU of 64? I plugged it all into hopville (6.25 gal boil) and got 94.5. hops use time...

I've smacked yeast and let it sit out on the counter for almost a week. It fermented completely fine. Hope this helps.

I just threw these together. I had to include hops because Hopville requires you to include them before you can save. Obviously I'd remove them. http://hopville.com/recipe/828226/home-brew/15l-yeast-starter http://hopville.com/recipe/828225/home-brew/2l-yeast-starter Thanks.

UPDATE: I seem to have pretty good carbonation now. Maybe a little too much that disperses pretty quick but it's still pretty good. Now I cannot get my tap from foaming! I have 5' perlick bev lines. Temp is cold. PSI is set to around 10. I also have 2 swizzle sticks in the dip tube. I...

What are the guidelines when using a blow-off tube instead of a more traditional (I use 3 piece) airlock? Is this for the more krausen-producing yeasts like belgian strains? Or maybe is it for when your pitch rate is really high? Thanks.

I've read that adding Champagne yeast can also help dry out beers. I've never tired this so don't take my word on how well it works.

I was considering using the Wyeast British Ale II (1335) over the Irish because of it's higher attenuation (hopefully drier finish) and higher flocculation.

Damn, that is a good looking Red Ale. Does it have the forward sweetness and dry finish like Reds are supposed to have?

I need a little insight on a red ale I'm playing around with. I need comments on my grain bill. 6 lbs Pilz/Light LME 1 lb Pilz/Light DME 1 lb Crystal 20L 8 oz Melandolin 8 oz CaraRed 4 oz Roasted Barley The part I need help with are the 3 I bolded. I basically need 2 lbs of 20L...

More questions... so I think my beer was very over-carbonated like was suggested. It's slowly getting better. I've left it at a set PSI (about 13) and have been bleeding it every day. I think there may be another contributing factor. I think I had my fridge set to too cold. I just noticed...

I always thought that Pumpkin Pie filling was just pumpkin puree with spices added? Is this correct or is more added to it (sugars, etc...)? Thanks! :drunk:

This happens way too often here. :drunk: BTW is that Ritter as your avatar for real? Beer flavored chocolate? Is it readily available in Europe (I have relatives there that could ship me some).

I've been using www.hopville.com. Any harm in that?