Search results

So just poured a pint of the ABHS Honey Wheat Ale..... it's either growing on me....or the sour is not as noticeable. First outsider taste is tonight.. and then a few more tomorrow. The problem is, they are not able to articulate.. they like beer, so the know what they like..but that is about...

Used ball locks, cleaned and pressure checked go for $65 in my neck of the woods.

Both tasted good at SG pulls starting about 15 days in... Sanitized beer thief used.. no samples returned, bucket not opened... Airlock stopper sanitized, removed, sample taken, sanitized lid around hole, sanitized airlock and stopper, reinstalled. One keg has been used by me previously, the...

For the cottage ale. No not slow to start.. had visible fermentation in 24 hours. Chill to 65 deg in 18 min from flame out Pitch Belle Saison Yeast 11g Dry Lallemand Into the fermentation chamber at 17c for 14 days.... In fermentation at 19:30 5 OCT 18 OCT 2013 16 days later Sg stable 5 gal...

How do you know apple taste like apple? You were told, here, this is an apple, you tasted it, and now, you know what apple taste like. There in lies the problem with homebrew off flavor identification, or desired favor identification. Training your palate, your senses to "know" what a...

This beer went into the keg 5 days ago. 30psi @2.2c for 18 hours, purged, 12psi @2.2c for 4 more days. Drew a pint last night. It is not bad,,,, but as it's my first brew of a "cottage ale" and use of a Saison yeast... I have nothing to compare it to in order to judge if i brewed what was...

By chance do you know what that "most" level of carb is? Vol of Co2 2.40? 2.30? 2.50? Thanks

Oh I agree... it may be the "standard" but it would not be tasty and desirable to me... As there was no selection option for a style of beer that was kegged, casked or bottled..in the calculator,,,the answer was accurate for what was available to choose from. I like beer carbed at 2.50 or...

Why, to sell you a 5oz bag of course..:D And as that size package fits all of there kits... it's a economy of storage, logistics deal for them id bet. As well as,, just because BJCP style guidelines say a style of beer is "supposed to be" xxx volumes of CO2.. if you like YOUR beer, that YOU...

.6 oz for a 5 gal batch sounded so small.. I just had to look but from one of the more popular priming calculators,http://www.tastybrew.com/calculators/priming.html selecting a English Bitter, 5 gal batch size and carbing at 70 deg.. Sure enough the result calculated was just .5 oz

Yes

Pert much

Well it MIGHT be if he is using a Belgian Saison yeast (or like) http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=60 But other then that type of yeast... Yikes,, Hello fusel Alcohols :D Been there dumped that :(

Your defeating the whole purpose to sanitizing. Rinsing with un sanitized water, AFTER sanitizing is counterproductive

I too am carbing / serving at 12 psi The question (and dozens of "right" answers to follow) is, if set at serving pressure and wait process is used for carbing a keg of beer.. how long and at what temp does one wait? A search of this site gets results from 2 days to 3 weeks at a serving temp...

No need.... (im in CENTEX myself) Swamp cooler Cheap freezer turned into a fermentation chamber Mini fridge or a small AC unit cooling a smaller built up ferm chamber (from a box you build to a closet) All can work to cool your fermentation buckets.

Yes No Kind of Depends on who you ask. If 20 folks respond here to your post, you'll get 21 answers (as one will post again later and say something different) So YES, the CO2 stays connected while your carbing your beer. Yes, some will do :burst" carbing, or increased starting...

Al pots are fine and if thats what you have, use something other than Starsan for sanitizer.. Yes we boil in the brew pot, and yes that should kill anything the boiling wort touches... but what of the parts of the pot, your your hands that touch the pot, or a utensil.. ect..that may later come...

Sweat not what comes out of your air lock..... CO2 will escape, airlock, lid, someplace. Watch the fermentation temps, let it go 7-10 days and take a gravity reading..what 48 hours and take another.. if it is stable .. beer is done fermentation.. then decide if your a let it go another week...

Nope http://www.virtualweberbullet.com/plastics.html#foodgrade