Search results

Just before repitching a yeast slurry I usually shake the yeast container and stir everything up. Then I give it 10 minutes for dead yeast and trub to fall to the bottom and pour in the proper amount from the top.

Prefill the keg with co2, then fill, then bleed off the o2 and with co2. Oxygen is lighter and will purge if you carb it and then release some pressure.

Yes, you can attach them to an air lock.

Also don't forget to add the sterile water at the end to bring the volume up to 5 gallons.

I would recomend going back and getting 7-8 lbs of Pale Malt Extract and a bag to steep your grains. I would call the 9 lbs of "British Pale Ale" (I am assuming this is 2 row grain) a loss. I would then brew it like the kits you have previously done. 1. Bring 2.5-3 Gallons of of water to...

I was listening to a Podcast on Lagering yesterday and I thought they said to allow the first stage of fermentation to complete before raising them temp for the diacetyl rest, which would increase the clean up stage of fermentation. So I think you should have keep it cool until you reached your...

I did one with two 15oz cans as well, which turned out good, but I am going to increase it to two of the 29oz cans next time and bake it for about 30 min. at 300 befor putting it in the mash. I found many recipes that listed 2 large cans and baking prior to use. I also found that adding the...

An estimate of the % to #s that would give you the ABV of 9% is as follows: 17 lbs. Pale 2 row malt 1 lbs and 10 oz of Crystal 80 10 oz Chocolate Malt 10 oz Roasted Barley 6 oz Black (Patent) Malt I am sure you could just go with 17, 1.5, .5, .5, and .25 if you just wanted to keep it simple

I would guess it was cleaning chemicals left in the pot, which would eat through Al.

The OG will be a product of your brewhouse efficiency. This will come from your mashing/sparging methods and time. You should adjust your recipes as you get to know your system more to reach the OG you are shooting for. The FG will be a product of your yeast and fermentation conditions. I...

I have a 30 qt turkey fryer I use for AG. It works and was a cheap way to get in, but I very much want to upgrade the size. Most of my boils are right at the edge. I have found most pots hold slightly less than they say and most my boils are almost 7 gals. I am getting better at reducing...

Not an expert here, but I think a quart of a yeast cake is over pitching. Try using this site: http://www.mrmalty.com/calc/calc.html to help you calculate how much slurry to pitch.

I am fairly new to this as well, so others may have better insight, but I know Beersmith can do the calculations for you. I am sure other brewing software could as well. I know Beersmith has a free trial period if you wanted to try it out. If you are just doing one or two rests I think you...

I box my bottles in old 12 pack boxes and mark each box with masking tape with type of beer and date. I have several different types of bottles so I can usually sort out which is which once I move them to the fridge.