Search results

Yeah that was my very first kegging experience. and it made me just want to bottle beer, because I felt it was too complicated. Then once you let the next one just sit, and it turns out perfect... You love kegging again. My only recent issues with kegging is when I changed my seals on new...

Well, the one I did a couple batches ago I did leave it on. But I did the 30/20/12 PSI strategy and it worked perfectly for me. My very first beer I did the 30 PSI and shaking it thing and THAT turned out horrible... That sucked... I had foamy beer my whole batch and I wasn't smart enough to...

So im doing the carbing strategy of 30 PSI for 24 hours, 20 PSI for 24 hours, and then down to serving PSI for 24 hours. My question: When I crank it to 30 PSI, should I shut off the CO2 and let it? Or should I be leaving my CO2 cranking in at 30 PSI for 24 hours. For my last one I put it at...

I typically do it the day before and use it the next day. So you are good to use it if you want, but its entirely up to you.

Yeah, 6 hours isn't enough. And for me personally, the starters never look like much. All you are concerned about is the beautiful yeast that will be at the bottom of your starter.

Yeast make CO2 when they eat up the mini-wort mixture you made, therefore bubbles. This is both normal, and good.

1) Tap water (as far as I know) isn't "pure water" therefore, won't have exactly a 1.0000 reading 2) a Hydrometer is calibrated for either 61 or 68 degrees F, You need to adjust the readings to account for your temperature (there are handy calculators on the web for this)

Ya and I was completely an idiot this time. Ive been really good at doing half/half boil with the extract. or most at the end. But I completely spaced and dropped the full 7 pounds in to start... doh!

Typically, I don't brew this light of beers. But I think all my extract beers have stopped around 1.020. Thanks for the tips guys! Its still the same today, And ill check it tuesday to see where its at.

Good to know. Typically, ive let beers sit in a primary for a month (like my imperial stout). This one I think I just jumped the gun a little bit. So do you think the transfer caused it to lock at 1.022? Or the lactose?

Was just following the instructions this time around. From what I was told, transferring to the secondary can help re-suspend some of the yeast and cause a little more fermentation, to the same logic that a little swirl can do the same. My little experience brewing (all extract). Ive never...

It was an orange cream ale, im assuming that it was to include lactose as an ingredient. There wasn't an option not to include it, as the kit came with it and required it in the recipe.

Im brewing an Orange Creamsicle ale from Austin Homebrew. And I have a (so far) FG that is 1.022. The recipe is: 1/2 pound Maize 1/2 pound 2-Row 1/2 Pound Crystal 10L 1/4 Pound Briess Caraplis 7 pounds of Pale Liquid Extract 1 pound of Lactose Used a Cream Ale Blend Yeast and made a...

I've seen shopping apps that allow you to click a color in a picture and it generates what color it is. Maybe not to the technical level that SRM is... But its for color matching decor in a home (like furniture, etc.)

I thought Star Sans strips the copper off the wort chiller over time? I was always told not to use star san on my copper wort chiller.

Yes, you are boiling out water. So its going to make things more concentrated. Just add more water and dont worry about boil off. 5gal batches, I think I do about 5.5-5.7 gallons and I always end up right at the 5 mark.

Brewing an Orange Creamsicle Ale, bubbling away currently. Trying to think of a fun name for it...

Ya don't worry about. I've made a couple mistakes like that and the beer wasn't infected at all.

Use a blow-off tube in your future brews to avoid that issue.

Yes you can use a 3gal for all kinds, to my knowledge. Its mostly important for primary fermentation; the first few days. Once the initial heavy fermentation is complete, you could easily use your 1gal carboys for a secondary if you use a secondary. In my case, with very active fermentation on...