Search results

i brewed a belgian noel from ahs in october which called for two containers of white labs yeast. when i racked it to the keg to condition i did notice some suspended yeast but figured it would drop out and come out in the first glass as normal. now im drinking it and there is clearly yeast...

i brewed a belgian noel from ahs in october which called for two containers of white labs yeast. when i racked it to the keg to condition i did notice some suspended yeast but figured it would drop out and come out in the first glass as normal. now im drinking it and there is clearly yeast...

no i bought a fridge that was turned into a kegerator and i installed in line shut off valves inside the fridge and just locked the fridge.

have a faucet lock i dont need anymore, like new $25 plus shipping

Had 2 flying fish belgian dubbels and switching over to my homebrew lite

Im making cheeses carmel cream ale, i about to add the lactose and vanilla extract to the kegging, my question is do i boil water and disolve the lactose in that or just use warm enough water to disole the lactose?

absolutly what i was looking for!!!!!! Thanks, just placed an order.

Thanks, its kind of cramped in there, i was looking for something a little easier.

Does anyone have inline shut off valves for there kegorators? I have a 17 year old son thati dont want drinking my beer and i have 4 taps on my fridge converted kegorator. The fridge has a lock on it. Im trying to avoid the expense of the comercial tap locks.

i have made about 5 batches of apfelwein and all have come out great. this time i decided to use cider instead of apple juice and 2lbs of dark brown sugar instead of corn sugar. my question is when i mixed the brown sugar in with the cider it didnt disolve real well like the corn sugar does, if...

Mine is scorn redhead brewing co. Dont have a logo yet.

so you cant rack to a secondary until the fermentation is complete?

I brewed a peach wheat beer last sunday, no problems everything went ok, used wyeast british ale, fermentation started within 48 hours (no starter). It is now monday of the following week and i am still getting activity from my blow off tube. The question is can i rack the beer to the secondary...

777

dont worry, i have made about 10 batches so far and two of them took almost 72 hours to start fermenting, and i followed the same procedure each time., go figure. scared the crap out of me though.:o

I think that on the extract batches the steeping water was to high temp and on the allgrain batch it was the sparge temp. im not completely sure, i did however use the 5.2 ph buffer on this batch thats in the fermentor now and i also treated the water with a campten tablet, so we will see how...

I have been brewing beer for 6 months now, every beer i learn something new. i made an american lager kit, a hoegarden clone, sam adams summer ale clone, all of these were extract kits, and all had an astringent flavor. then i did a mini mash chocolate stout that had a very little astringent...

how do you mean adjusting the water? i was thinking about using half RO water. any advice would be greatly appreciated.

do you still have an astringent taste?

has anyone here fixed there astringent taste by using this product? i plan on using it and adjusting my temps. i dont think the problem is my sparge temp only because i did a non boil canned beer kit and i had the same astringent taste, i think its my water.