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From Kegconnection I have also had missing parts, parts that didn't work, and even replacement parts that were clearly returns from other customers that didn't work. They do try to make it right, but to send other people's returns (clearly unpackaged and faulty) is unacceptable. I ordered a...

Thanks everyone for all the kind words. I probably would have given up and not be brewing today if not for this forum. BH

Hi all, I just wanted to relate a tale. I have a friend who has always criticized my homebrew. She likes her Heineken and says why can't I brew anything as good as that? Well to be fair I've only been brewing for a year and my early efforts were pretty bad. But slowly I've refined my...

Thanks for all the replies everyone. My next lager will be secondaried and I am giving this one a few days in the carboy at room temperature to clear, then it's straight to keg. Looking at it this morning it looks much better, like everything is falling to the bottom.

no I didn't rack before lagering. That is what I will do different next time. I read so many things about not needing a secondary even though I always secondary my ales and always get nice clear beer, I thought I'd try it without and see how it works. Well I am a secondary person now... wait...

oh I fermented at 50 and checked the gravity after a week and it was done so I lowered it ten degrees and lagered. OG was low and I pitched 2 packs of liquid yeast with a starter for 5 gallons so it fermented quickly.

Thanks biermuncher for the quick reply, I don't have any gelatin right now so I'm assuming just letting it sit at room temperature for a day or 2 won't hurt it (until I can make it to the store)

I am racking my first lager today after 1 week of primary and 4 weeks of lagering at 40 degrees(light beer) and I didn't secondary. Anyways, the beer is cloudy and has all kinds of stuff floating around in it! I was going to rack right to the keg but I couldn't in this state. I am used to...

they were the exact same kit. I'm not sure what a reserve pack is.

I made a zinfandel blush which turned out pretty good with a nice berry flavor. I did the same kit a second time and it wasn't very good, I can't explain it very well other than to say it had a much less pronounced berry flavor and was harsher. I had it temperature controlled at 68 degrees...

no i weighed the grains and they were right, but now you have me thinking. That's only 50% efficiency, and I have never been below 72%. The malt was German pilsner, that wouldn't make any difference would it? I normally use Canadian 2 row pale. Other than the coarser milling I don't know what...

Ok I did my first lager and might have made a few mistakes. I read everything about lagering and decided even though most everyone says its ok to ferment my starter at room temperature I did a starter at 55 degrees for a couple of days (used mr.malty's calculator and used 2 wyeast packs and a 3...

sorry that's 12 million cells per milliltre. George Fix sounds like he knows what he's talking about. If there's no danger pitching that much yeast then I guess I'll go for it. I've heard of overpitching but I don't think that's until even much higher rates. Thanks all for the quick replies

Hi all, I am planning my first lager after many all-grain ales and I have a few questions. On the Wyeast website it recommends a 12 cells per millilitre pitching rate, which is approximately 2 smack packs for a 5 gallon batch, but if you go to mr malty's pitching rate calculator it says to...

For us Canadians they have Canada as an option when you sign up but when you try to buy something it says there are no shipping options available for that address, so I guess we're out of luck. Too bad, thats a good price on kegs