Search results

Various Beer Labels

Last one for a while, and the best one so far, I believe. :ban:

Another one I just completed for a batch that's going to be going down very shortly.

A label for my upcoming ESB! Tell me what you guys think. Anything black in the picture will be cut off.

I wasn't worrying - it was more of a curiosity. Also, I opted for the 'don't leave it alone' option. I opened one, and holy crap, it's carbed. I'm gonna give it a little longer in the bottle to mature a little, but WOW was it great.

Crappy cell pics, but my American Porter. Fastest grain to glass ever, will probably only get better with age. If it sees said age. :tank:

So I bottled an American Porter about a week ago, and for some reason when I agitate the bottles (as per usual, to help carb along), it seems there's already a hefty amount of bubbles up at the top. I used about 5oz of Corn Sugar for a 5 gal batch (shooting for 2.5 carb level), and about an oz...

That's what I figured. The only thing that threw me off was the pressure gauge on the front - but then I figured out that you have to have the keg pressurized for dispensing, and was futher confused until I realized most commericial mini kegs come pre-pressurized! I'm new to kegs. :P

Yep, I've been using BeerSmith 2 for that. I fall pretty cleanly within the bounds of an ESB.

Hiya guys. As my whole hobby expands to become more of an operation, I've been thinking about getting something like this to be used in conjunction with the minikegs from midwest supply. Any idea what this would basically entail? I can't tell if this thing force-carbs mini kegs or if I'd still...

Didn't think about that. Yeah, anything to round out the biscuit flavour of it would be a plus for sure. Can you think of any reason to use Wyeast 1187 Ringwood over NeoBritannia? They both seem to cover basically the same styles.

Hiya again, guys. Been using extract kits for a while now, and thought I'd move on to trying my hand at a recipe I created. Shooting for an English style ale here. I thought I'd post my recipe and see if anyone found any major issues with what I've got in mind. Steeping Grain: British...

I've never heard of them being added in boil, but I'd be interested to see how it turns out. Most of the time, I believe it's added to secondary. Otherwise, adding it in primary might contribute to off flavors from the Yeast consuming the sugars. No idea if this is actually true, just a thought...

I'd be more concerned about off-flavor, but for some reason, I have a lot of faith in this brew, ha. It shall be bottled soon, then. Thanks for the input, guys. :mug:

Thanks for the replies. I've been fermenting for 2.5 weeks at about 72-75 Farenheit. Might do that diacetyl test later as well.

If it's an extract kit, they often have a lower FG than AG kits. Also, temperature can fluctuate SG measurements, so it's hard to say whether your first one was actually accurate or not.

Hi, guys. I recently started fermenting a batch of St. Paul Porter using Wyeast 1187. With this particular yeast, they recommend a diacetyl rest of at least a week, I believe. I was planning on waiting until Saturday to bottle, but I'm not sure if I should. Active Primary has been done for about...

I'm not actually brewing, but I will be bottling a St. Paul Porter around Saturday. The diacetyl rest should be complete by then, I think. Gonna be delicious!

Good to see you're getting back into it. Good luck with your brews, and I hope you don't have too hard of a time getting all your stuff back together! :)