Search results

Where have they been stored? They will not carbonate if it is too cold. They should be kept at 72 degrees or more for 2-3 weeks before chilling and opening. Assuming they were warm enough, had enough time at the right temp, sugar was equally distributed among the bottles and caps are not...

Bottle it

Before you pull the out post to check for blockage, check the beverage lines for freezing. This will depend on your temp setting and kegerator set up. When I have what appears to be a blockage issue it is always a section of frozen line that got too close to the coils at the back of my kegerator.

You made beer. Airlock activity is a poor indicator. You likely have a leak elsewhere permitting gas to escape without going through the airlock. That leak is of no significant concern. Positive pressure from the CO2 production will prevent ingress of anything unwanted. Primary fermentation...

So far I have harvested, dried and sealed 17.5 oz for 2019. I may get another few oz before I get them all. Better than last year where I only got about 15 oz Two years ago I managed just over 48 oz

Don't over react. It will be fine. Doubt you could notice any difference in the final product if there was a duplicate beer brewing next to it with an intact airlock. You are going to have far more of an impact from air during the bottling process than could have possibly occurred with a...

They look fine. They look a little naturally pre-dried for you. A little browning just means it's time to pick. A little more and it is almost too late but still good. Those look like they were cut at the right time for the majority of the cones. The ones you picked look good.

I can't comment on the pressure barrel but I will say ... NEVER just pour fermented beer from one container to another. Use the siphon and avoid splashing. Oxidation from pouring will ruin your beer Carbonated beer can be bottled but again you risk oxidation with every transfer. If you expect...

Looks pretty normal.

Same comments as above. I usually keg around day 10. Adding gelatin speeds the process of clearing. The use of whirlflock at the end of a boil does seem to speed the clearing in conjunction with the gelatin though I quit using it. I'll have a clear beer about a week after kegging. Crystal clear...

My California Common recipe except this time fermented with Omega Voss Keviek @ 98. For those wondering how high you can go with these yeasts, I pitched it at 114 (not really on purpose but that is what happened) and let it cool naturally in a 90+ degree ambient temperature maintaining 98 with...

Still plenty of healthy yeast. It will be fine.

Spray only for me. It's not like soaking allows metal, glass or plastic to "absorb" the solution. Contact is contact either way as long as you actually get the entire surface wet it will do it's job.

That ring is the remains of the krausen. During fermentation the yeast produce a floating foam of yeast. That foam carried with it some of the loose hop matter. As fermentation slowed the krausen falls and leaves a ring if where it has been. Sort of a high water mark of you will. Perfectly...

Just totally disregard the airlock. It is a comforting sight to see bubbles but all to often unwarranted concern arises when few or no bubbling occurs. Fermentation varies from batch to batch, recipe to recipe, yeast to yeast. Some start slow, some appear to end quickly. Give it time but don't...

Yes, too many transfers and aeration. Only move it from fermentor to bottling bucket (with priming sugar) then to bottles. Yes, to much priming sugar. You should have attained the famed bottle bomb status with your priming sugar amount. If they are not carbed it is likely a matter of leaking...

I'll do it.... More information please. Recipe Procedures Times...

If you pitched year at a reasonable temperature it had been fermenting. Leave it alone for a week or longer. If or when you open the link you should see the Krause ring remains on the fermenter walks just above the beer level. That will be a sign that fermentation had occurred.

Much much more. A handful of fresh wet hops amounts to very little in dried weight.

Make me one too. Similar thoughts have crossed my mind but never got to the point of figuring exactly how to make pellets.