Search results

I'd say diacetyl as well.

Floating diptube like this one, or get a hop bag. I tried loose one time and spent an hour removing the valve and pulling out hops to get the keg flowing. Even if you use a floating diptube, I'd still recommend a hop bag. You'll need a few more hops that way, but the ease of transfer is worth...

I make a very light beer with extract. Use ultralight LME or DME from Morebeer. Fresh is important. Only boil for 15 minutes or less. No caramel malts are needed. Up your hops additions to account for the shortened boil time or boil the hops in the water longer and add LME at the end. Mine...

I like to carbonate them

I use dry and throw in one pack. Harvest a pint mason jar for three more uses and then use another pack. Making great beer that way.

Floating dip tube like this. Ball and Keg: Home Brew Keg Level Indicator With this you can even ferment and serve from the same keg if you want to. I typically transfer out to another keg after cold crash, but it does work just fine to drink straight out of the fermentation keg.

I don't make hazy beers on purpose, but I use 34/70 all the time and it works fine if you can keep it around 65 F. Great, clean yeast. I don't know if it would make the fruity flavors you are seeking.

I have a friend in Canada that got product from them. I think he had to email them to get it, but he said they were easy to deal with. I checked their website and it is [email protected]

I concur with the idea of kegging after a couple weeks and doing your lagering in the keg.

Yes it will work. I have a coil in my fermenter and use ice jugs in a styrofoam cooler. I still only have to change the jug once per day to maintain ale temps and twice per day for lagers. I insulate by fermenter with an old blanket. I can get my fermenter down to the low 40's with ice...

With 23% caramel you have quite a bit of unfermentable sugar. Your yeast is fine and you are way overthinking this. US-05 is fine at mid 60’s. Don’t make it too complicated. 23 % caramel malt is like adding molasses to your coffee, it’s going to be sweet. Cut that down to 5%. Your mash is fine...

Bottle it you’re fine.

Solid temperature control doesn't have to use something as large as a chest freezer or fridge. You can use things like the Cool-brewing bag with ice jugs, The Brewjacket (which I've heard is pricey and a little slow to react) or I use this system. All totaled mine was $90 and it fits easily in...

Tart and Sour does not sound like 34/70 at all. That is one of my two go to yeasts and it is very clean if you handle it as you did. Did you check final gravity? A lower than expected gravity would indicate an infection of some sort. If gravity is 1.01 to 1.012 and steady, I would bottle and...

No issues with the ones from Ballandkeg. I did have an issue with the Torpedo keg floating dip tube I bought first. It would float and I had to add a stainless washer to the end of the tube to keep it submerged.

Yes, I use 2/3 cup of regular sugar to naturally carbonate 5 gallons. If you added more, say 1 cup, you should be able to bleed the headspace a couple times, although it does take a day or so to start building pressure.

This isn't technical, but I make a fantastic hop burst pale ale that uses 0.5 oz of Warrior for a 15 min boil and then 6 to 8 oz of hops in the boil kettle for 30 min immediately after flameout. I leave them in while I cool it and remove the hop bag after 45 min total.

Also, make sure the rubber stopper is totally dry and the bung opening is also dry. I dry it off with a paper towel before inserting. Especially important if you use a silicone stopper.

Mix with a less bitter beer in the glass. Works great.

Great project. I use the keg level indicators from Ballandkeg, which are cheap and super effective, but I'd love to have something electronic that is relatively inexpensive. I'm a sucker for electronic gadgets.