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I'm in the process of trying to finish fermentation on a batch that that requires higher temps. I ended up moving the carboy into a bathroom and putting a space heater in there. The mini fridge might be too confined for a space heater, but a closet or a bathroom might do the trick. Cheers :mug:

I can't speak to remedies, but nearly every batch I've brewed in my upstart brewing career has had it. Then again, I've never used irish moss, or gelatin or taken any real measures to promote clarity. If it tastes good, I'm satisfied. My guests sometimes have an issue with the haze, but I can...

For the SNPA I referred to, this is the first time I've made it. I kegged it this weekend and tasted a sample just before kegging and I was very pleased. Right now I just have the keg stored at 68F. Gonna keep it there a week or two and then get it on tap and see how it really turns out...

There are two chains of local grocery stores that carry Schlafly - Dierbergs and Schnucks. And.. if you ever get back this way, the A/B tour is cool, but Schlafly does tours too.. and the samples are WAY better! Safe travels Yoop!!

I've read some threads here that touch on this, but not really dwell on it, so here goes. I'm a brand new kegger. Kegged my first batch last weekend. It had been 4 weeks since it was brewed and FG was in range. I kegged it, chilled it overnight, and force/burst carbed it. Waited a...

Hey Yooper! Thanks for the response. I've read a ton of your posts... Big fan here :rockin: Going forward, I'll go by weight and ignore the tank PSI guage.

I really should've paid more attention in school. Apparently I didn't give Mr. Boyle my Constant attention... Today I went running back to the one and only place in St. Louis that actuall fills CO2 tanks while you wait, because I thought I had depleted the majority of the tank I had just...

Hey Brewtah... Congrats on the purchase. I'm like a kid with a new toy, but still learning the ropes. A couple of lessons learned so far: * I wussed out regarding their instructions to not overtighten when attaching the regulator to the tank. Should've done a soap bubble test, but I...

Leather... I'd go with leather. :rockin:

I was strongly considering the Kegco 199, but ened up going with this one: http://www.beveragefactory.com/draftbeer/kegerators/dualkegerator/Kegco_K309B-2_dual_faucet_kegerator.html The main reason is this one has a cooled tower and a little more cooling horsepower overall. The digital temp...

As an example of the pure wisdom contained within your reply, evidence the following: Given my prior significant expenditure (a Blichman burner for ~$150) I was a bit hesitant about testing the waters for making the jump from bottling to kegging. I mentioned that it would be nice if I didn't...

Thanks for the reply. Yup, used kegs and I cleaned and replaced all the gaskets. Yesterday I did the steps that I outlined, and most of what you suggested.. except I didn't seat the lid while under pressure. I tested with some StarSan around the seal and didn't see any bubbles, so I should be...

You are correct - I've not yet graduated past extract brewing. But a mill sounds like a good idea..

In addition to the time I spend pouring through various posts on this site, this morning I spend the better part of an hour looking at almost all the "Will it Blend" vids... A sepactularly satisfying waste of time! So Thunderchicken... in return, I offer you this...

So a few weeks ago I'm getting geared up to do a Sierra Nevada Pale Ale clone. It called for a couple different kinds of malt (1/2# Crystal 30L & 1/2# Carapils). So I'm in the kitchen with the grain and the rolling pin and she starts giving me the "What are you doing that for? Why don't you...

I was just about to start my own thread, but thought I could just glom onto this one. I'm basically in the same spot as Sputnam. Got a brand new kegerator and a batch of beer that's ready to be kegged. Here are the steps I planned to go through to sanitize and test the integrity of the...

What yeast did you use and what's your fermentation temp. Some yeasts have very specific fermentation temp requirements. I just learned this lesson the hard way with a Wyeast 3724 that requires fermentation temps upwards of 80F.

Chef - My original mistakes with this Saison included too low of a fermentation temp (68-70F), a premature (and possibly unecessary) transfer to a secondary, and perhaps not using enough yeast (the OG was 1.080). My original yeast was Wyeast 3724. I re-pitched using a 3711. I'm now fermenting...

Just based on the last taste of Miller beer that I had, I'd say they use cat urine... ;)

I've been nursing along a problem batch of Saison that's been very slow to ferment and reach an acceptable FG. Along the way I've had to take multiple hydrometer readings just to see if various solutions were working.. or not. Each time... because I read this somewhere... I've been reluctantly...