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I'm not sure what the barrel is but in general if there is a bigger container it takes a bit longer for it to carbonate. So if this barrel is more then your 12 oz bottles even though your 12 oz bottles may be carbonated that doesn't mean that it will take the same amount of time for your barrel...

That's best put.

Well not boil the grains but steep them at 149-154 for about an hour. But ya, it's not hard. A lot of people on the internet make it sound like you have to work for NASA to figure this one out but it's simple. go to brew365 and they have a free calculator for how much water you need. Once...

I would just let them sit and wait until the midsummer option. Truthfully they might get carbonated before then anyways so it could be problem solved. Also being an Irish Red, it won't go bad within that amount of time.

labeley.com was one I just recently found out about. It's free also!

To me it just sounds as if it is infected. What is your fermenting vessel? I use to use buckets then I kept having problems with it. Switched over to carboys haven't had any of those problems ever again. The reason was that the lid was getting micro abrasions in it from being used so much...

Liquid yeast is really considered, "better" but it is much more specific. If it is a Belgium they usually take off like a freight train. Sometimes a beer that takes off really quick has a hard time settling, if that is the case for you I would recommend racking it to secondary then once the...

Wlp090

Irish moss won't do to much at that amount. I use gelatin in secondary. 1/2tsp and do it after your fermentation is done. It will make it so you can tell the time off your watch threw the beer bottle.

no need, unless you were trying to get less sediment in bottles. Hefeweizens are built for speed so I wouldn't worry to much.

I wouldn't hold my breath for that one to happen. A lot of yeast can't get up that high. I would start with it but then expect that you are going to have to do something to dry it out a bit. In the past I've done champ yeast then rack it/put in gelatin once you hit your numbers. But start...

it also kinda depends on how old the lme is. It can oxidize over time. Having it the other way around is a bit surprising. Could have been switching of companies?

A lot are not real, people just like doing it because it's fun and you can come up with labels or custom taps. You already are taking a hobby that you are making something your own with your own flavor why not take it one step further.

WLP 036 can bring out more alt flavors from my personal experience.

Generally that's what a lot of people have said it smells like, yeast generally doesn't smell like a cupcake factory.

Any small beer with a no sparge technique. Time would be extract with specialty grains probably not all grain.

Generally you don't recarb your beer once you have bottled it. How much corn sugar did you add? Also how long has it been sitting and at what temp? Last what style of beer? You may not have done anything wrong and just jumping the gun.

As far as why I am replacing it. I used it for a mill for our homebrew shop for about a year. Most people don't crush over 2k of grains on a weekend, barley crushers aren't really meant for that. It could handle it for a while then the teeth started to go. What did it in was, a screw poped...

Typically you see that with corn people will use 6-row. Wheat flakes are, "easier" to work with then wheat for many brewers.

I have a barley crusher and it doesn't have any issues. It's about $100 for one. I don't have any complaints. With a drill I believe it does about 6 lbs of grains per min. I just got a drill from home depot for $40. So for the whole set up it was about $150. I've had that mill for about...