Search results

I read everywhere recipes calling for a week fermenting and another week or two clearing in a carboy (some ignorant people call it secondary fermentation)... I own a stainless steel fermenter and it is promoted for being a single stage fermenter and they say in the users manual to bottle or keg...

Heckler73 has the right link. I'll see what happens in time. K1ngl1ves : who cares?

Well. Nobody seems to give a single F* about my thread but here's an update. : several weeks later, the sour taste is pretty much gone and it tastes very good. Very strange but very good. It's very different from what we r used to cause there are no hops and the juniper berries have a huge...

I read online that one could clone tuthankamon ale... i followed the recipe for an extract brew with amber + wheat extracts. Used some WY1214. Juniper berries and coriander... Boiled (full boil) for 15 minutes... I punched the yeasts bag and waited about 2h before I threw it in... Temp was...

6 gallons, it's not a boiler but it indeed looks like the boiler of a T500... It´s simply a plastic base and all stainless. Clamps for the cover, there's a hole for the blowoff valve and a tap for pouring into bottles / keg / carboy depending on your need... Got this little baby for 200$ and I...

I acquired this magnificient little gem for homebrewing just before my vacations! Will brew my first batch in stainless steel next week!

Would you brew a wine kit that expired like 6 months ago? I have a kit that's been sitting for so long. The juice and fresh skins still look intact.

Would you start a wine with a kit that expired 6 months ago?

I agree, high temps does something to the flavor, but my beers are better than most beers available at the corner store here anyway.

I live in quebec so it´s not as hot but we had a heat wave last time I brewed a honey brown ale, it was around 77 for most of the fermentation time... It turned out amazingly great... I also don't own a chiller so I cool my wort in the sink with ice & water... Sometimes I pitch my yeast at over...

I saw people filtering their beer with home hardware 5micron filters... I was thinking about going for it but I'm scared it will oxydise the beer when i want to age it a while.

Is it hard to clean? ´cause i love how pbw rarely requires any scrubbing at all.

Like I said i was very fast with my mistake, ad soon as OG was in the right estimated range, i racked.

No ´cause i could taste it... Taste of somewhat buttery salty bread weirdness pretty much like when you take a sip from the primary fermenter stuff before transfering to carboy after fermentation JUST stopped (3 to 4 days)

I have been brewing for a while now. Switched from all extracts to partial mash last year and never going back. I found my beer took a little longer to clear now, but i've built patience. I just have a question tho. I tried to go fast before with an americal Ale and failed miserably thinking I...

I have an igloo 4.6 cu.ft that I have converted. I had to cut the inside of the door with a knife, and the shelf racks. After doing so, i can fit 2 pepsi kegs and it´s a very tight fit. The 5lbs co2 tank and regulator fits nicely in the back on top of an elevation that leaves room for the...

Summertime is right around the corner, i'll let it clear a few more dayz and throw an amazing party. You guys comin'?

So the oxydation won't affect it that much?

I was transfering a perfect west coast pale ale in my carboy for clearing yesterday and some hops clogged my syphon. I pumped a few times before I realised that i was pumping air into the carboy and saw the bubbles come out of my tube. Did I just oxydise my beer?

Update : I brewed an american light munton kit with added 500g dextrose + 500g pale malt dry extract. Treated my water with 1/4 campden tab crushed right before brewing. Just as a test. I kegged right from primary (1 week) forced carbed and let sit in the fridge for 3 days. Result = OMG it´s PERFECT