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I have a simple setup and feel I produce good beer. The beers I enter into competition often come back with good grades in the low 30s. I expect that this is about as good as I am going to get because much of my process is not exact. I should better maintain fermentation temps and get better...

I think this will work out great. I would use more raspberries. I use fruit purée at 3lbs 1 oz to 5 gal of beer and would assume assume fruit purée is more concentrated then whole raspberries. I put the puree into a secondary and then rack onto it. While most of the puree will be left in the...

I ended up going with 10B. It was really a guess and I hope it is just more of a guide to the judges. You really would not want a strong hop bitterness or aromma with this beer. I tasted some hop bitterness and was afraid the mild classification would get the style classification points...

I was always told to pitch the yeast as soon as possible. Leaving the wort unpitched is just asking for infection. So, is this process safe? Do you just make sure the sanitation process is extra good? I am always in high alert mode from the moment I turn the burner off until I put the air...

If you were to enter this beer into a competition what would you enter the seconday/underlying beer as? 10B? Main : 20A Fruit Beer Secondary: 10B American Amber Ale or perhaps 11A - Mild? American Ales have high hop additions. The Mild will not, and a mild can be roased. Any sugestions?

I know there was a great deal of fun had at the expense of the original poster and Corona, but I am glad this thread was here. It helped me out. I have found that making lagers, particularly light lagers, is much harder then ales/pale ales. The challenge makes it fun. My beer has more of a...

Any more information on this? My TEC experience leads me to believe the fermenter built above will not cool much more then a few degrees below room temperature. For one TEC to get that much air cool you would need to see ice forming on the cold side. Getting the beer down to 50deg would need...

Ok.....so I put a quarter cup of dme in 1 qt of water instead of a quarter pound of dme. Should I cook up 1/2 qt with the additional dme and pour it into the starter, or just leave it. Yeast was just pitched 12hrs ago.

My first lager.....not so good. I got some advise and moved on. My second lager is looking good. I brewed the Czech Pilsner from AHS. I made a starter of 1.5L and pitched the starter and wort all at 55*. It is in the fermentation chamber at 53* for 3 weeks so far. My OG 1.056. FG today...

This was fun to make. I have zero skills, so this is an example of "if there is a will there is a way". I love my keezer and all those who stop by think it is great! A table saw should have been used, but I was not ready to buy one just for this. 5cf and I can fit 4 5gal kegs in there...

I am not so sure about pitching yeast 19 times.......I believe as you "reuse" yeast it can change the characteristics it offers to the beer. Perhaps a US-05 might not really change much, but any special strain would change over time. By no means am I saying this is a problem, but it would be...

Ok....after reviewing MrMalty.com I believe I slightly over pitched my 1.050 og pale ale. Repitching from a slurry you should use 148ml (based off of my harvest date). This is just over 1/2 a cup and I probably pitched 3/4 of a cup. Fermentation was the most active I have ever had. So I...

Is there an upper limit to the amount of yeast you can pitch? I had two mason jars with 1/2" of yeast on the bottom each. I pitched both into a 5 gal batch (1.049 OG) and fermentation took off. It is going really strong. Does too much yeast and to active a fermentation affect anything? How...

Since my beer is way over carbonated I figured I would attempt to put two epoxy mixers in the tube to see if it helped. It resulted in a large amount of foam at 11psi. I then bled the tank and turned the pressure to 0. I then slowly increased the pressure intil the beer just would trickle...

As a follow up. I put two epoxy mixers in the liquid out tube of Tue soda keg. At 40psi it pours great and keeps its carbonation through 5 feet of tube. The beer - I turned the pressure off and would bleed the keg every few hours for 3 days. Then I hooked it back up at 9psi. It is...

Sly - Try a German wheat. That will be able to ferment high. You can also build a styrofoam box with a hole for a computer fan. Put frozen water bottles in the box. Swap out the bottles every 12 to 24 hours. The box will need to be sealed to some degree. I am sure there is a thread on it...

So the reason my soda water is flat (and my beer for that matter) is because the liquid looses all its gas in the trip through the 5 feet of tube at such a high pressure? At this point even if I take the beer down to 5psi just to push it through I will still get foam because there is too much...

Beer lines are 5ft 3/16" inside diameter I put the second soda water line on the beer regulator because I wanted to start the carbination process of another keg as my first one is low. That will not happen in the future. I also just want to hook something up to see if it told me anything...

I have a 5lb tank with two regulators. Line one leads to my soda water. This is at 40psi in a 50deg fridge. Line two leads to a three way splitter. The splitter has one lead connected to a Lemon Wheat keg. The second lead is on soda water. Lead three is not connected. Line two is at 30psi...

I just went ahead and painted the top of my chest freezer. The can cost $15 from Lowes. I do have 'brush' strokes, but it can only be noticed if you get close. I put 4 coats on. I did not do anything to the surface of the freezer and cannot see the texture of the surface through the...