Search results

So the sediment and yeast settle in ALL beers. Even the ones that are supposed to be hazy/cloudy? And shaking/agitating/inverting your kegs will take care of this?

So i've noticed that some of my cloudy brews (wits, weizens, etc.) are cloudy and have nice profile at first but after a week or so they start to turn noticeably more clear. Any input as to why this is happening? If it helps, I currently keg all of my beer. I also frequently ferment at higher...

I highly doubt one can get higher levels of carbonation inside of glass bottles than inside of stainless steel kegs. Especially since you can adjust psi to higher levels on your regulator. Most kegs max pressure is 130 psi, this is waaaay higher than the tolerance of glass.

Ya i know what you mean. Many of Charlie's recipes are hit or miss. I too thought that 8 lbs of raspberries was a bit extreme myself. I've had good experiences using 1 lb of fruit per 1 gallon of beer. I was probably going to end up going off of that. The recipe is as follows: 4 lbs light...

Ya thats what I've experienced brewing fruit beers before too. Blackberry and kiwi wits, etc. and I've never really had a problem using an ale pail as a primary. The recipe calls for 8 lbs crushed raspberries. I've used 5 lbs before and there was adequate room in there.

Hello. I am new to brewing lambics and had some questions aout primary fermentation. I am using the frumentacious framboise recipe in papazian's book: the homebrewer's companion. In the directions it says, "... if you are using glass fermenters, you will need to split the 5.5 gal batch evenly...

Ok cool. I was just worried bcuz if things can come out then I was worried that air could get in.

So last night I brewed a dunkelweizen (similar to arkador's recipe) and used wyeast 1010 American wheat. Today, upon getting home from school, there was insanely active fermentation taking place. This does not concern me as I used a blowoff. However, what did concern me was that there was beer...

Californian maybe?

Those are very awesome. Some look like handles from garden shovels or something. Very nice. Those look real sharp. :mug:

Ya most of them look the same except for the big o-ring on the lid. It is not fully round like the ones on the cornies. The poppets are like the ones u described except when i popped the first one out with a small flathead it fell apart in 3 pieces. These things have been a huge hassle so far...

So i've been using nothing but cornelius type kegs since I started kegging and love them! But I recently got some free firestone kegs and have a few questions. I noticed that the poppets don't come out as easily on the firestone kegs. I applied a little bit of pressure on the top and they didn't...

+1 to that. I got my kegerator system through kegconnection as well. That place is awesome!

I did a blackberry wit last month for SWMBO's birthday and it turned out great! The best part (aside from the taste) was the look on people's faces when i poured them a pint of purple beer! BTW I used the oregon blackberry puree for a week in the 2ndary, I think it was a 49 ounce can.

:ban:

In my opinion. No. Most brewers would be more than happy to share recipes with others. I often find recipes of styles I like and end up tweaking and altering them a little bit for my own personal touch.

Awesome. Thanks for the advice.

So I have some extra mt hood hop pellets laying around and was wondering if anyone knew of some styles and/or recipes in which these work well. So far I have used them in wits and in pale ales. Any ideas?

Sounds like an interesting idea to me. The coconut and rum combination sounds delicious to me. The only time I have used rum in brewing was to sterilize some vanilla beans that I added to the secondary of my vanilla porter.

I fixed it! I found an o-ring in the box and there was only one so I didnt know what it was for. I did what you described and its pouring perfectly! :ban: