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My keg ran dry while I was fixing it. Haha. So now I need to wait a week or so until the next brew is done so I can try the "set and forget" method.

I feel like I have been bleeding it a lot since I did the force-carb. That was back in early July. But I haven't had a lot of it because it irritates me every time I pour. So maybe I just haven't bled it enough over time. I'll give it a go and let you know :)

Do I bleed it dry? Then add the gas back? Or just a couple puffs out?

I did the 20-25PSI shake method intially. But its been sitting for the past 4 weeks or so at about 8-12 PSI. Either way, its a ton of foam. All the seals are brand new on the keg. The beer tastes like it has the right amount of carbonation once the foam dies off. Its just that initial foam...

Ive been reading online for weeks, trying to find every possible reason why my beer is 90% foam when it comes out of the tap. Originally, I had a simple picnic faucet on a 5' hose line (3/16") sitting in the fridge. I had my beer at 10 PSI, and tons of foam. Tried backing it off to 5PSI and...

With the WLP001, should I make a starter prior? Or should I just pour it right into the fermenter. I never aerated after fermentation, read it was bad bad bad. So I left it alone.

Why bring it down to 65? Does that work better for that kind of yeast versus the 70-75?

Its been the exact same read out for 4 days straight now. The added yeast only dropped it about .005 total. Im just frustrated because im really not sure what to do, what I did wrong. I was told by a guy who has brewed this specific recipe 20-30 times that its great and tasty. Yet for whatever...

I know my stout is supposed to have a final gravity of 1.023. So yours may be finished. What is your final gravity supposed to be approx? What are your ingredients?

Added more white labs Edinburgh yeast on Sunday. Has had almost zero airlock activity (which doesn't mean much). But the gravity has gone from 1.040 to 1.035 in about 4 days. So I'm crossing my fingers that it keeps munching away. I'm supposed to get to about 1.023 I believe

So its stalled. Its been about a full month (less two days) and has been at 1.040 for the last 3 weeks. I have another thing of yeast and ready to plop it in. My question now is, Do I need to re-Aerate the wort with the new batch of yeast? (transfer to clean carboy, pitch yeast, shake shake)...

I checked it two days ago. I'll check it tonight and rouse them if it's the same. Yeah. I made the mistake of listening to a brew shop guy telling me not to. Because my "edenburg yeast should be enough on it's own". He's really smart, but his methods are a bit outdated. I got the...

I have a sweet stout that is heavy on the ingredients. I used about 5 oz of course ground coffee in the boil as well. Its been a bit warmer this summer, and this is the first summer ive brewed. So I put it into a water bath and kept the water around 70-75 degrees. The fermentation was slow to...

Im trying to figure out if I did something wrong or if I have a defective part. basically, I bought this: http://stores.kegconnection.com/Detail.bok?no=511 Followed all the directions on here, got my beer all carbed up and ready to drink. Started my pour and everything was looking great...

And it looks like it will be around the same cost for me as well. When I was parting up the CO2 tank plus the regulator and hosing, it was about $150. So this is all that plus an additional keg. So I will probably do that. The keg I bought is a ball lock as well.

Bumping for post #4

I bought a Corny Keg locally, just the keg. And im trying to piece together everything else I need. Its the ball lock style. Im a little lost as to which online company I should use, and what parts I need. Any help is appreciated :) I think this is what I am looking for...

Ok. This would be the first time adding Chocolate or Coffee or anything to my beer outside of grains. So I will wait and adjust during bottling. Do the values of both the coffee and chocolate seem like a good amount?

My Tap water tastes great, and granted ive only had a couple brews, I dont really taste any off flavors or dry taste. One of these days ill try the bottled water and see what difference it makes. I feel lucky to live in a place that has very good tap.

I found this recipe online today, and I was curious as to what the opinions are from people here. I want to do a Chocolate Coffee Stout and want to do Extract brewing. So what do you think of this? Double Chocolate Espresso Stout Ingredients 8 lbs. (3.6 kg) Alexanderâs dark malt extract...