Search results

I had my Cream ale in the keg within 4 weeks and I let it carb for a week and it is delicious. It depends if you do high keg pressure and drop, or if you do consistent pressure like I do. Maybe your beer was slightly flat and you perceived this as bad? In my experience my beer always tastes...

These are quite interesting but I personally like the look and effect of my Samuel Adams glasses more. I may get one of these just to try it out though.

Yeah I started my initial brewing with Mr. Beer and hated bottling so much that I started real Home Brewing with kegs but this can be problematic as you have pointed out. I have been slowly saving beer bottles and I will certainly be making this bottle filler.

Oh that's quite a good idea I have been thinking about bottling some brew for transportation and because I only have two kegs I can use, and my third one reserved for filtering.

It probably depends on the quality of your water? Is your water disgusting or pretty clean? If it were me and my water I would just ferment it and hope for the best. Another thing you could do is bring it back up to a boil but then you would have to cool it down again without using your chiller...

True when it is very cold you cannot appreciate the quality and complexity as much in my opinion. This is what separates quality beer and cheap low quality beer.

Yeah I don't have the time or space for all grain. I love the more in depth process but it is a lot more time which I don't have right now.

Oh I did not realize dry yeast had more cells than liquid. So it still stands to question isn't there really no point in making a starter with dry yeast? Just that it needs re hydrated and then pitched? I would also just like to know for my own knowledge.

What I do is after putting keg lube on is lift up on the lid and hit it with 10-20 psi to seat it. After that then I push down the lock. I have had leaks where I shut the lock and then pressurized it and it was a severe leak so I caught it before I lost all my co2. Good luck finding the problem...

Wouldn't you also want to let the starter work for at least 12-24 hours as well? The point of a starter is to help the yeast multiply and become active. If you are only letting the yeast munch for an hour or two you might as well just re hydrate the yeast and pitch it in. I always make starter...

Your welcome! I just put it in 10 minutes before the end of the boil with the hoses connected because residual water will boil out of it and flow out of your IC.

Seems like it would work.I have never done anything other than oxygen injection or manual aeration but this seems like it would stir it up pretty well and add some oxygen to it.

Longer would help and it won't hurt anything. Probably a minimum if 24 hours though.

Why not just get an immersion chiller? Not have to worry about it as long as you put it in a few minutes before flame out. If you are going to use ice it would probably good to at least run it through a charcoal filter first.

Yeah just skip secondary there is lot of debate but the general idea is secondary is not needed like it used to be. Unless your doing additions or like me and want to free up a bigger fermenter. Racking isnt terrible or anything but in your situation I would just leave it unless you intend to...

Im sure it will be fine just remember it can take 48-72 hours for activity to occur.

I second this ^ Air lock bubbling does not mean anything compared to gravity reading. Co2 could be slowly getting released and your fermentation could have finished a while ago. Also what is the recommended length of fermentation for the beer you are doing? Is it a minimum of a month primary...

Sign me up! I would love to win any one of these prizes!

5 gallons of marblehead Lager 4893 + 5= 4898

Well yeah what's the point of going any where new without checking out a few brewery's?