Search results

Just add priming sugar and let the yeast eat up some of that oxygen. Depending on the amount of head space, it should be okay. Even though I always purge the head space with CO2, I nearly always prime my beer in the kegs to let the yeast "eat up" residual oxygen. I like to prime with DME with...

There's a limit? Whoa. I guess I had better slow down, then.

Thanks, augiedoggy! I guess if they made them easy to disassemble, they would have raise the price.

CO, welcome to home brewing, and we're glad to have you on HBT (I am anyway). Sometimes it's good to get a fresh new perspective from someone who might questions about things we've either never thought about, haven't considered in a while. It sounds like you're off to a good start. Keep up...

You really have me thinking Doppellbock! But I had planned on brewing a Weizenbock, and since I have the ingredients, I think I will go ahead with that. Then maybe a Doppelbock.

Andy, I'm sure your beer will turn out great. I didn't mean to cast a discerning view on your method. I'll probably do mine the same way, unless I can devise a low or no oxygen transfer. But for my meager setup, that seems way to complicated for me.

Some people say they pick up some undesirable flavor from beer sitting on the yeast that long. Personally, I think that would apply to lighter beers, pale lagers, etc. For most ales and maybe darker lagers, it probably isn't as much of an issue.

Four weeks seems like a long time in primary except maybe for bigger, slower fermenting brews. I leave my Saisons in primary for 3 weeks, without secondary. I usually only use a secondary for beers lagers, big beers or beers. that I want to keep in the fermentor more than 2-3 weeks.

Andy, other posts seem to concur with 4 weeks being the optimum amount of time to extract maximum flavor. I generally don't secondary my ales, but I will when I do use PB.

I'm anxious to know how it turns out. I plan on using PB2 as well. When did you add your PB2?

I'm sorta the same way. But sometimes I just feel like drinking something different. These cold months make me want something a little stronger, to warm my gullet and my soul. When the weather is hot, I just don't feel like drinking those strong or heavy beers.

Dopplebock sounds good. Maybe I'll add that to my list.

Simpler and lighter does sound good, but I don't think I'm quite ready to brew one of those yet. I don't want to miss the chance brew some stronger flavored beers to enjoy in the winter months. A shoulder injury kept me from brewing my usual winter warmer, and a couple other winter brews.

You know, I do have two styles in mind: Weizenbock and Mole Stout. This time off year seems to make me want something a little a little stronger in abv and flavor.

Funny. So far, not counting coffee, I have only brewed beer. Thanks for the idea though.

I have been trying to decide what to brew after the 1st of the year. Christmas and New Year's will be past, and it will be a bit early for Spring brews. All I can come up with is an Irish Red for St. Patty's Day. Any ideas?

Check this thread out: https://www.homebrewtalk.com/forum/threads/de-oiling-peanut-butter.655820/page-2#post-8737755

All Perlicks are NOT 304 SS. The PC (polished chrome) versions are chrome plated brass. But either can safely be cleaned in PBW.

Great Western has a great malt for adding both caramel and toffee flavors to your brew: Crystal 75.

Aha! I missed that. Also, I always thought that was a characteristic part of the flavor for dark Belgian ales. Carmel/Crystal 120 does not have raison flavors, but I never considered it for Belgians.