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The keg isnt in being kept cool is it?

I am planning on brewing a blond ale and using WLP029. I would like to brew this at the lower limits of the yeast. I am going to try 58-60 degrees. I know that in order to be successful I need to make a large starter. How big of a starter should I use? Double what I normally would use? My...

I appreciate that. This was the stuff I wish someone had told me.

To congratulate myself for a good brew day an aged whiskey stout ;) Uploaded with ImageShack.us

I thought I would share my brewing process with pictures. I have learned a lot of techniques on this forum that have made my beer come out much better than my first attempts that were just following the instructions that came with the kit. These are mostly little things that I wish someone had...

I would try a golden/blonde ale if she likes beer with light taste. A Kolsch is another option. You can get a lot of the golden ales with various fruit flavors such as peach, honey, raspberry, lemon. I have had several girls try my cider and they loved it even if they like sweet drinks or bud...

Corn sugar (Dextrose) is what I add to cider to boost the alcohol, per EdWorts recipe.

I have very hard water and do the same thing. I use half distilled and half spring water. I do partial mashes and mash with the spring water and then add the distilled water to the boil. It does add a little money to the overall cost but considering what I have in equipment and the time and wait...

Malto dextrin will increase body if that is what you are trying to accomplish. Dextrose will result in a higher alcohol beer with thinner mouthfeel as stated above.

It really isnt necessary to boil the chiller for 15 min. Take the temp after you add all the extract and see how hot the wort is. If you look at pasteurization temperatures they arent that high. Time for pasteurization at boiling is nearly instant. I add my extract at 5 minutes but dont put the...

This is my procedure. I filter the wort with a mesh steel basket then put the wort in the fermenter. I let it sit for about 45 minutes, then I drain about 12 ounces to get anything that has settled out. At this point I add the yeast. Unless you have a specific reason to do so, there isnt a...

Similar to what others have said. I boil the water and lme in a pan. I bring to a boil for 2-3 minutes. While the wort is boiling I put the flask on a burner with an inch or so of water and bring it to a boil to kill anything in the flask. Then I dump the wort in the flask and cool in the sink...

Just a generalization but additional flavors like pumpkin, spices, hops, tend to fade with aging. You can slow this by storing the beer at a cooler temperature. I would bet that if it does continue to age until the fall, even if the pumpkin does fade it will still be a very good beer.

Based on the numbers from Mr. Malty you can use a 2L flask with a stir plate up to a starting gravity of 1.080 with ales. If you go higher than this you can still use the 2L flask but you will have to start double pitching the initial yeast. The program also says that you will only need 1 liter...

With the beer gun I use just use the factory line it comes with but drop the pressure in the keg to under 5 psi. If your picnic taps are leaking you can try tightening them. The top of the nozzle screws on and off and if it is loose it will leak.

I think what you are saying would work fine. It really isn't any different than a late extract addition. This is still a debatable point but your original hop utilization should be fine as it should not be affected by wort gravity. The wort you pull off and add the DME to will have the hops...

I wasn't sure if that was normal. It's not enough yeast to matter and the beer is clear.

I recently purchased a Blichman beer gun and filled about 10 gallons worth of bottles with it. Half was cider and the other half was a stout. Both were fully aged and the cider was crystal clear. The stout was 5 months old. After filling the bottles I sat them in a closet to age some more. I...

My cider has a noticeable vinegar taste after a month after two months and up it is gone.

I will definitely look at the all grain hop schedule. I found a good article on LME. Basically it says that LME should not have any contaminants as it comes from the factory and anything that might get in it would be killed by the water temperature (above 160) even after the burner has been...