Search results

It didn't reach equilibrium with the gas on at 25, so overcarbonation isn't my issue.

Because of oxygen being in it or because of the method?

So I forgot to purge my keg after filling it yesterday and I also shook the hell out of it after it cooled down most of the way with 25 PSI on it. I did get pretty close to filling it full so there wasn't that much headspace in it from the beginning. I just went ahead and purged it but I'm...

They have a Caramel Munich Malt 40 and a Caramel Malt I (30-40). Is the first one the Crystal 40L?

Does anyone know if I can get Crystal 40L from North Country Malt Supply? I don't see anything by that exact name on their website. They do have Thomas Fawcett and Sons Pale Crystal Malt, Crystal Malt, and Crystal Malt II. I'm wondering if one of those is the same thing.

I used half well water, half bottled water. I do not have a water softener. Batch 1 was all DME, Batch 2 was about half DME and half (I believe fresh) LME for the late add.

I didn't take a reading because I don't own a hydrometer. I will be picking one up this week. Batch one was in the keg about 6 weeks before it was gone, and while the off-flavor mellowed slightly, it still dominated the taste. Batch 2 has only been a couple days but I tasted it and it already...

New brewer here. I've done two IPAs with different hops for the flavor and aroma adds and the taste was almost exactly the same: not great. I think my problem is banana esters. I say "think" because I'm not sure exactly what I'm tasting and smelling but there is definitely a strong flavor...

Yes I took readings and it was done fermenting. I never used a secondary though. Dry-hopped it right in the primary.

I've got an IPA that spent two weeks in the primary before I dry-hopped it with an ounce of hops a couple days ago. After dry-hopping I did a lot of reading that made me wish I left it in the primary for another week before I dry-hopped, but what's done is done. My plan all along had been to...

I'm in the market for a brew kettle. Bu I've got an aluminum kettle that I've fried turkeys in that I'd like to use if possible. I don't care if I ever fry a turkey again and if I can save myself some money I'd just assume do it. Is there any hope for cleaning it?

First time grower here. I've got a 20' long wall that is 8' high. My idea is to put a half oak barrel at each end of the wall and run twine from each barrel to the top of the center of the wall. This will give me about 13' of twine for each vine to grow on. Will the vines follow the twine...

Looks good. Now of course your next product should be a pint glass lid that snaps in, seals and stays put, and also has an opening that I can drink through. Then I can bring my growler to the golf course without having to actually drink out of the growler. Thanks!

I lost my grain steeping back and I won't be able to pick up a new one before brew day. Are there any easily available replacements that I can use instead?

I'm doing my second ever batch, it's an extract IPA. The OG calculates to be 1.067. I will be using US-05 dry yeast. I'd like to pitch the yeast by sprinkling into the fermenter on top of the aerated wort. The Mr. Malty calculator suggest pitching 1.2 11.5g packs. Should I try to pitch...