Search results

I'm trying to avoid having to do that, though. I try to keep everything as simple as I can without needing more equipment or more work in the transferring process. From what I've gathered I shouldn't have so much oxidation in such a short time just by my transferring process. I'm trying to...

Okay, so I have been kegging for 6 months. My process is always the same using a very gentle siphoning directly into the keg. I understand that this isn't the preferred way but from what I've heard and read, it shouldn't ruin my beers too early. All my dark beers or light non hoppy beers last...

Um...that looks infected But I could be wrong. I've never seen that after 2 weeks with my fermentations.

Interesting. I believe thc has to bind with fats when it is heated in order to work in an edible/drink so I think you'll be safe in wanting to avoid the effects of it. I'm more unsure of how this would actually taste and what amount it would taste good or be drinkable.

I've never had to do it, but couldn't he just boil some water, then cool it and gently add it to the beer to dillute it some? Maybe a gallon or 2 to bring it down to ~1020 or whereabouts

And looking at your numbers I'd say there is way too much dark malts in that bill. I'd cut back on the carafa and midnight percentages possibly.

I'm drinking a bipa now that has carafa iii and midnight wheat. If I had it to do over again I'd try way less or no carafa because it's too roasty with the hops. The midnight wheat is supposed to be the least roast flavor of the dark malts.

Is it in a bucket or glass carboy?

Look at flavor concentrates www.monin.com

You bottleor keg? What's your method of avoiding oxidation?

It varies batch to batch but usually a half gallon. First ipa I kegged I only purged 7 times, aroma was gone in a week. Haven't had any problems since bumping it to 20 times.

I purge 20 times minimum. Purging 6-8 is simply not enough and leaves lots of o2 in the keg.

I ordered a couple. Going to add in the keg a little at a time to taste.

When you become secretly disappointed about weekend events you must attend, because you'd rather be brewing.

I am going to make a blueberry cream ale in a few weeks, using lactose, flaked barley, flaked oats, and lots of blueberries of course. Those are the extra ingredients I'm putting in my recipe in hopes for a sweet, creamy, blueberry flavored cream style ale. Could be a bust, but could be awesome...

Me as well?

Keg it later, it's safer in the primary than in a keg with o2 for a week

I think galaxy would do well on a dry hop with Belgian yeast. Love that hop, very tropical, would go well with ardennes banana aroma

I think galaxy would do well on a dry hop with Belgian yeast. Love that hop, very tropical, would go well with ardennes banana aroma

I'm no expert, but I'd suggest trying the other faucet you said you could switch to. If there were a leak in the poppet or dip tube seal couldn't he see foam in the line coming toward the faucet? I only just started kegging this year