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LOL ahh the SOP term have not heard than for a while.... get one of the carboy handles I love mine just check on them once in a while to make sure it's still nice and tight.... or bre haulers work well too. They're not as fragile as most think but a drop from 5' onto a hard surface can kill it...

lookes like somebody puked in your beer when you were not looking..... looks normal.

Assuming you are using soda kegs... no kegs are rated for max thirty and tested to 50. it might hold 100psi it might not. I would not try it.

Body is there as is mouth feel and the bitterness is fine just not much aroma, So hop tea it is.

Ah I keg, I guess I could naturally carb the beer but I would have to let it go flat.

I brewed a pale ale with the second running of a barley wine. mouthfeel and body are spot on but it's well.... bland. I know I could dry hop, any ideas... If I was a bud light drinker this would be a perfect introductiont o real beer but im not so.... any ideas to add some flavor to this...

ahh yes the magical bubbly goo, I once had it clog the bottom of the airlock bung then enough pressure built to blow all the trub all over the ceiling and not a drop on the floor. I cam in and got mad as I thought some one had taken the airlock out, then I looked up three hours later the ceiling...

I have never made a starter with this yeast, just pitch right in(50 or so batches with s-04) and have never had any issue with fermentation. Some are vigerous and go everywhere some are slower just depends on the wort's specs. Last beer I pitched this into was 1.106 barly wine it took it down to...

wrong forum

I used to smoke and also notices when I stopped that food taste different. Now being in the medical field I can point you to specific blind case studies that proove this to be true. now that I live in AK where stogies are $10 a pack I could not imagine financing the habit not to mention the...

Sorry I let my feathers get ruffled by the high school comment. How can one measure the buffer capacity of the Water to determine what we must do in the mash ton.

Wow that had to take a while to type up. You can complicate this as much as you like or keep as simple as you like. Having had Chem 1, 2 organic and biochem I too can make this very complicated or we can keep it simple. below ph 7 acidic, above 7 basic or alkaline. This definition is by...

To rack off of yeast bed= to move beer from fermenting vessel to another vessel.

LOL one's oaked and one's not. :drunk:

SAve your money on the tree and vinater a 5 gallon bucket works just as well

I meant IPA

Op's first posted plus half lb white and half lb dark sugar....... I was hitting my IPW when I made this so the mash temp got a little high on the stove, maybe this is the cause? Color was initially milky brown now it looks very dark. I am going to bottle all of it as it is becoming a pain...

I alwys rack mine off the yeast bed after fermentation, I almost never dump it though. but my opinion and remeber they're like holes every has a t least one often many more :mug:

Sounds like either bacterial infection or yeast flavors produced from you bottle conditioning. if your as maticulous about cleaning as you say you are my bet is bacterial. But let it sit and see what it turn into. I made a whit fine when it went in the bottle, rank in my opionion when it came...

I got tired of waiting and cranked the reg up to 30ish PSI and shook the snot out of the keg for 20min. Then stuck it in the fridge turned temp down to 35F. Learned something.....Longer hose is def better for higher pressure. the short line made a foamy mess. the long one poured beautify. So I...