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You can use gelatin on a carbonated beer. Sounds like you have some protein solids that just don’t want to come out of suspension. The gelatin should help, but there are other factors that drive a clear beer: Rolling boil to achieve a good hot break Quick chilling to achieve a good...

Welcome aboard. Four kits in two days sounds like just south of a new found obsession. Carry on....

Brewed my first bucket kit beer 23 years ago (1991). All liquid, pre-hopped extract. Thoroughly loved the concept. Wasn’t impressed with the outcome. I stashed the equipment and forgot about it 2006 SWMBO gave me a Mr. Beer kit for lack of any other ideas. Three days into fermentation...

Never owned an auto-siphone. My they're not ugly enough. :D

I use a very diluted belach water as my sanitizer (always have). Just a few minutes soak in the right side of my shop sink (that is always filled with said solution) and then a hot rinse under the tap will do just fine.

You'll notice the fermenter in my top pic is tilted at an angle using a piece of 2x2 wood. I do that to pool the beer deeper in the "corner" of the fermenter and this means I can suspend the base of the racking can above the very bottom using a clothes pin where the cane enters the rim of the...

What specific components of the label would anyone consider to be racist??? In many cases, a racist perception is in the eye of the beholder, not the author.

Same here. Nor do I presoak the caps. Keep them clean. Remove them from packaging only when it's time to cap. Once capped, tip the bottle once to wet the inside of the cap with beer and done...

Your plan sounds fine. I dry hop the primary all the time, but I don't cold crash until I rack the beer to the keg. Cold crashing the bucket will clear the beer up pretty well. I might suggest that the combination of hop-goo and trub could make your transfer a bit mirky. This kind of setup is...

I'll ask a dumb question. When is the party????

I've had beers completely ferment out in 12 hours. And some take 2 weeks. Get in and take a hydrometer reading. If you are at final gravity, sit back and let the yeast clean up after itself for another 2 weeks. :mug:

No harm done. But….this is your first beer and your first kegging experience…you need to pull a proper pint sooner than later. :D If it were me, I’d (and this is my normal charging routine anyway): Set your gas on that chilled keg to 30PSI. Set your timer for 36 hours. At the end of 36...

I found taking the opposite approach ended up gaining me more non-brewing productive time. After all, nobody says that we can’t multitask during the brewing process. In my case a 60-90 minute mash gives me time to do one or more of the following SWMBO friendly activities: Mow the grass...

Just because you set an efficiency in your brewing software, does not mean you are going to achieve that efficiency. Your brew process and setup determine the efficiency, then you use that efficiency to drive your recipes. Brew a few batches, go back to your brewing software and tweak the...

Welcome back. :mug:

Warmer temps will bring up some fruity esters that might compliment a Glogg style ale. As far as topping off….I would not let fear of oxidation be your reasoning. A high ABV beer like that will have plenty of residual CO2 to give off with which to blanket itself. If you top off, do it because...

Looks like almost every one of my batches. :mug:

The problems with high volume jobs seem consistent enough that NB should have discovered these through rigorous testing. Polished good looks are no substitute for durability.

If you're going to do a cool ferm ale, Kolsch is your best bet. Nonethelss, I would recommend a diacetyl rest for several days....move that beer into your 70 degree zone after it's fermented and let that ale yeast clean up after itself. :mug:

I think your problems will go away when you are brewing higher volumes. Mr Beer kits don't really provide adequate room for the gazillions of yeast that are produced to properly settle out and let your beer clean up. The solution would be to let the beer ferment out for 3 weeks, then place...