Search results

Overpriming, thank you!

It's all good, I hooked him up with a recipe he can't go wrong. I hope it works for him and he comes back in the know. Once he does it and it works out he can worry about refinement. I'm positive it'll work out

This ain't rocket science. But if you haven't done it before or you're having problems, this should be the forum to come to. Anyone can do this, don't make it out to be some trade you have to be a scholar to understand. When you complicate it, it makes it overwhelming to new brewers. This is the...

25518, here's my Irish stout recipe. It's really easy, and comes out great. Give it a try... 6lbs amber malt extract 1lb roasted barley 1lb amber dry malt extract (dme) 1lb flaked barley 2oz fuggles hops 3/4 cup corn sugar (for priming) Liquid yeast packet for Irish Ale 3- 1gallon jugs of...

I think you're right. They said to charge it with 30lbs and put it in the freezer. That almost killed it. I ended up turning the fridge down and turned down the co2 and it was great. They also told me one week was good enough for fermentation... They have 30 years of experience, so I trusted...

That makes sense. There are always so many variables, I try to simplify but it doesn't always pan out... Listen to the beer guys!

The guys at the brew shop told me not to let the beer sit in the keg, they said to charge it with co2 and get it right into the fridge. Is this a matter of opinion? Or does it really make the beer that much better?

I'll look into that, sounds really good. Maybe a pumpkin ale with a twist of cinnamon? I'll check the recipe section...

Too much sugar would make it gush, is that too simple of an answer? That would be overpriming, it wouldn't hurt to add less sugar and see what happens in a bottle or 2...

Really? If the bottles are overflowing, either it's not done fermenting, or it's overprimed right? The brewer said they "think" they added the correct amount of sugar, then had problems with overflowing bottles and too much pressure... Everything about this sounds like overpriming!

I just finished an Irish Stout... Man is it good! Had ALOT of problems along the way, but managed to get'r done and have a great tasting stout in the end. Just goes to show, never give up and always ask if you don't know! I love this trade and can't wait to try something a little more complex...

Sounds like you should add a little less sugar when you prime for bottling. From what you explained, it's over primed...

Try cutting down on the honey

You need sugar in the bottles for priming, not yeast, there's already yeast in the wort, that's what creates the co2 in your bottles.

Also, 1lb of malt isn't enough for 5lbs of stout. You should have like 6 lbs. maybe you don't have enough sugars in your brew!

You should try a liquid yeast. It comes in a refrigerated package, you smack it and the package swells up in an hour or so, and you pour the yeast in. It's only a couple bucks more and very effective. I made a stout and it was done fermenting in a week! Just ask for a liquid yeast for Irish...

I racked the beer. Ack to a sanitized bucket, and cleaned the keg thoroughly making sure to purge the lines of cleaner with co2 and rinsed and repeated. Now the beer tastes awesome and is very strong in flavor and alcohol! I'm very happy with the outcome of this first batch adventure. I messed...

It was the keg! I racked the beer back into the fermenting bucket I used, capped it and then cleaned the hell out of the keg using Iodophor, and using the co2 to flush the lines in the keg. Then I rinsed it and racked the beer back in, set the pressure to about 12psi and turned the temp setting...

I sanitized the keg with alkaline first, filled it up with solution let it sit 15 mInutes. Rinsed it, then filled it up with iodophor, let it sit 2 hours, rinsed it. I didn't take anything apart though...

Could it be carbonic acid?