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I think you are asking if the beer will be carbed if you put it in the fridge immediately after bottling. NO If you are bottling you need to keep them warm for the yeast to carbonate the beer. It would be too cold for the yeast to carbonate in the refrigerator. Once you have satisfactorily...

Go simple Keg the warm beer Put the keg in the kegerator (set at serving temp) Set psi to 30 for about 24 hours Reduce pressure at or slightly higher than serving pressure until you get the desired carbonation level. You will be chilling and force carbing at the same time. It will be ready...

Allowing enough time in primary that the yeast fall Use of a high floc yeast. Use of whirlfloc / Irish moss during the boil Use of fining agents like gelatine (usually in the keg if not during cold crash) Refrigeration after packaging in keg or bottles TIME Any combination of the above

If I recall correctly the Monroe store of alternative beverages (now closed) offered a grain buyers club where you bought a bag of grain (the value of one) and when you came in they would deduct the purchased weight from your bag equivalent. They did not actually store your bag. You simply...

Looks to me as if you have answered your own question regarding why it tasted different. Or at least narrowed it down to 2 or 3 things. Water and it's composition Salt additions Eliminate the salt additions to city water. Does that make a difference? Better/ worse? Try adding salts to...

Kettle sours are done after the mash runnings are collected. Lacto is the most common for this. I'm not sure that Brett will be able to contribute much in only 24 hours. They are typically soured for loooong periods of time. Months are common. The quick boil is usually done after lacto souring...

Yes All sounds good and likely been long enough. Expect some sediment in that first pour(s). It will clear.

Oops my bad. Didn't realize the topic I was in while using tapatalk.. disregard my post and listen to the knowledgeable mead advisors.

Do not aerate fermented wort. It is now beer and you may (PROBABLY) have oxygenated it. Bad thing. It will be ok to continue but it would have been better without the extra O2. Primary fermentation is already complete. Yeast are cleaning up some of the products made from the more active...

Beneficial? Depends on the route you want to take. A refractometer does allow for quick results with no temp adjustments. Plus it uses a miniscule amount of wort rather than the larger amount needed for the hydrometer. Problem with it is that once alcohol is present it becomes nearly...

Now that is interesting. A couple gallons of something new each week perpetually changing yet still the same. Tell us more. So you would do a mash of various grains for a 2 gallon wort collection each week. Boil that and do an altered hop addition each time. Or was it a regimented grain and...

Actually I have a similar practice. With over 100 brews I am not interested in my mash efficiency and knowing my alcohol content. Lately I have taken absolutely no readings. No 1st running readings, preboil gravity, post boil SG, fermentation progress readings, FG readings. But then most...

Looking at post 45 the top photo shows no signs that there was a fermentation. This is what some of them are talking about that you may have bottled unfermented wort. Looking at the second photo with the bottle in front... about 1/2 inch above the surface there is a fine light colored line...

Not sure there is an iPhone version but I user BrewR as a recipe and brew day app. Easy to formulate recipes, scale, add additional ingredients and fine tune to your system. Has a boil timer with alarms for additions. Web recipe backup and exchange. Nothing for mash and sparge volume...

This is essentially what I always do. I do not have the ability to crash in the fermenter. I transfer to keg. Add gelatin. Stick in kegerator. Quick carb over night. Enjoy. It takes a few days to clear and progressively gets clearer over time. Would still like to use something like the...

Fire that puppy up. Turn it to full capacity. As you are reaching the point of boil a creamy layer of foam will rise letting you know its coming. At that point you can begin to lower the flame so that it doesn't boil over. If you are doing 5 gallon batches in a 10 gallon kettle you should...

This is the point where someone asks for you to post the recipe and your process. You have to remember too that you significantly altered the flavor of the IPA. All that mango, water and likely significantly higher alcohol content changed everything. It may have overwhelmed the original hops...

A bit confusing for sure. Exactly what is the problem? You think quick forced carbing caused a lack of mango tasting beer? I don't have the ability to cold crash prior to kegging. When it comes to kegging time I fill the keg. Stick it in the kegerator. Crank up the psi to 30. Wait a day or...

And the one of the mrbeee keg with a bottle in front

Hang on to those bottles for a while. It really is still early to make a final determination that it will remain ass. in a week or two it might move up to taint and weeks later you might actually like it. Leave them in a warmish place to get them carbed then store them in the fridge and try...