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It will be ready in four days. I will let you know

I made an ipa 5 days ago and it goes a little somethink like this: 6 lbs of pale ale malt 5 lbs of pilsner malt 1 lb of munich malt .25 lbs of flaked barley .25 oz of columbus 60 min .5 citra 30 min .5 centennial 15 min .5 citra 15 min .75 cascade 10 min .5 centennial 5 min .5...

I have a belgian wit that got a bit infected but i still kegged it and it has been carbonated for 3 to 4 days. I noticed that the nasty chemical smell is diminishing but I have some apple fruit extract on hand and want to add it so it will make this beer gone wrong a little more drinkable. Can I...

I brewed a belgian wit (kind of) and used white labs trappist ale yeast, no starter. I shook up the vial and cracked it open a tiny bit a few hrs before adding it because I heard this acts like somewhat of a starter. I would have used a starter but I don't have a beaker right know and I have had...

Maybe, I didn't sanitize the packet before opening. Could have been a lot of things though

I tasted it and it had that bleachy-lemon type aroma. Its anything but pleasant. I had a kolsch last year that did the exact same thing. I haven't worked with citra but I can actually taste it come through in the beer (they were the only hops used other than the bittering). The sour chemical...

Well yea it turned out fine. It is especially good after chillin in the keg for a few days. Not much on this style though... But just checked my next beer coming up (a citra rye pale ale) and its fu**in infected. F*ck. its got the lemon pledge smell. Now I will be beerless for awhile again...

Yeah i do keg. And this is usually my method of choice for most of my beers. Im gonna cold crash it for a day then carb at 30psi for another.

Alrighty thanks guys. I ended up getting busy with a bunch of stuff and got over it and have been drinking budweiser the past couple nights. Im going to cold crash it tonite though. I'll update you on the outcome

Hey guys, I made a light Irish red that started at 1.038 and is now at 1.008. It was made with wyeast Irish ale yeast and fermented at 68 degrees, but like I said Its only nine days old and still in the primary. I dont have time to condition in secondary and wanted to go straight to kegging...

The beer in the keg is badass though. Next time you guys make a pale ale, hop burst and dry hop w centennial. The dry hopping will be done in a few days and itll be perfect

Alritey man thanks. I already gave it a go. Let u know about the results if my stoner ass can remember in a few weeks.

Ive been thinking of a simple fruity pebbles blonde: 5 gal 9 lbs of belgian pale malt 1.5 oz of tettnang at 60 a lot of fruity pebbles in the secondary Ive heard of the cereal in the secondary would give it the flavor i was looking for, what do you guys think?

I had a pretty ****ty kegging experience today. When I was siphoning from the primary into my corny the siphon quit and i was too inebriated to be dedicated enough to getting it going again because my siphon hose i had was cut by someone and way to short. So i just put a grain bag folded about...

Thanks guys. Ill let u know what i do when I finally get around to brewin it

I want to make a stout or a brown ale that will taste like dark chocolate. What should i do? Use a lot of chocolate malt? Or is it something added to the secodary?

I added it because my og was way off. If i didn't, the columbus hops i used for bittering would be overpowering

Gotcha. thanks

So to increase my og i added a pound of light dme that was boiled in a half gallon of water. I cooled it prior to adding too. I looked at it the next day and the top was blown off, so i put it back on and hooked up the blow off but have not seen any action for a day or so with it. Before i added...

Anybody?