Search results

My keg has a carbonation stone in it and it makes force carbonation a lot faster. The method I used was to start at 5 psi right after putting the beer in the keg and before cooling it down. Then after the keg is cold I start upping the pressure a few psi at a time about once every couple of...

The color looks great.

The next step up is going to be getting an electric system.

The best thing I did was to start priming my kegs. Resulted in excellent carbonation levels and reduced the hassle. I now get more compliments on my beer. I never liked the process of forced carbonation anyway.

Actually The beer that I made using Melanoidin, Carared and Caraamber turned out to be more golden in color and I wrote down the recipe as a Golden Amber Ale. The one that probably came out the closest to a genuine red ale had 3/4 lb. of Crystal 40 and 3/4 lb. of Crystal 60. Just thought I would...

Steeping some crystal malt of varying color will also add mouthfeel. If you want it light you could use Crystal 10. Darker use Crystal 40. Start with maybe a half pound and see how that goes.

Ditch the corn sugar for sure. You can always use dry malt extract instead of it for bottling anyway. 1 and 1/4 C. of it for a 5 gallon batch. I did this for years until I started kegging my beer.

I got a good red color by using Melanoidin malt along with Carared and Caraamber. Can't remember exactly how much Melanoidin I used but if it isn't red enough you can always add more. I believe I used a half pound of it. Same goes for the Carared. Maybe I could look for that recipe. It's been a...

I recently installed one of those "on the faucet" Culligan water filters and it works great and makes the water taste wonderful. But when I brew I use Eldorado Canyon water along with some tap water. 4 gallons of the bottled water and enough tap water to make up the difference. I managed to get...

I'm drinking Newcastle Brown Ale right now and it is actually a mix of two different beers. I love English Ales. The funny thing is I am 7/8 German and 1/8 English but somehow when it comes to beer the English side of me wins. I really enjoyed the batch of Old Peculiar clone that I recently did.

Water delivery might just be the answer.

Opening the primary to add in some fruit puree isn't really too big of a deal. I removed the fermentation lock, put the funnel in place and then covered that with a little bit of plastic wrap until I could pour the puree in. There is still a layer of CO2 on top of the beer protecting it and some...

I always think that the fruit flavor should be in the background. You should taste it but you should also taste the beer itself first. New Belgium used to make a dark cherry ale that was delicious but then they stopped brewing it. I really liked that and it got me thinking about what a fruit...

That is interesting. I am old school so I still do things the same way. Also I would think that racking to secondary would result in a lot less sediment. Since I now prime my kegs that is important to me.

I really don't worry about all that. I am old school and there is still some CO2 coming off when I transfer to secondary. So that small amount of air that is in the secondary will disappear quite quickly. I know that some will disagree about how long to leave the beer in primary. I usually...

A bit surprised that nobody has commented on the substance of this post. I only recently started doing this and found the results to be just as good or better than siphoning the beer on top of the puree in the secondary. You can teach an old dog new tricks. I have been brewing for over thirty...

Exactly since they are basically the same thing anyway.

Well, I use my fruit in the primary after it has already crashed. Then I go to secondary. Maybe secondary is not necessary but I like the way it turns out. Why fix it if it aint broken? I'm going to continue doing things the way I have been because I sure do get a lot of compliments on my beer...

LOL. I go by what people tell me when they drink my keg. The last three kegs I have simply primed with malt extract, thrown them in the closet and then two weeks later we drink it. And some of the compliments I received about that Old Peculiar clone keg where along the lines of "you should...

Pretty sure I wouldn't worry about it too much. You made a dark beer and there is some dark residue.