Search results

Green Flash -Green Bullet Squatters -Hop Rising (can't beat the quality for the price) Pliny The Elder -though only had this once.

I can't comment about the extract aspect, but there could be other factors such as temp, how much oxygen you add, and the amount of yeast you pitch. If you're already aware of this, ignore this comment and wait for an extract brewer to chim in.

Yes you can. Works well with beers that you'd like to be a bit stronger and dry. I usually add some dextrose to my IPAs.

I live in Iowa and would appreciate any beer I can't get here. My personal preference is for strong beers (barley wines, imperial stouts, porters, ipa/double ipa/black ipa). I also enjoy a good sour. I don't drink many Belgian style beers, but if you have an excellence local beer i'd be...

PM'd. Waiting on the reply. Wouldn't be able to get the package out with New Glarus before Dec 1st.

How about this one I found myself doing recently. You know you're a homebrewer when you avoid commercial beer with impossible to removable lablels (Im talking to you stone, my label doesn't look as good stuck over yours).

Oh wow that birdman site has good deals too!

First bit of advice is if you're on a budget look for used co2 tanks. 5lb or 10lb. Most places exchange co2 tanks so even buying a new one won't benefit you. Check with your local stores too. I ended up going with a new 5 lb due to no cheaper local options. where I got mine. Prices were...

Home brew problems. ....

I have like 2 more posts needed before I can join in. If I took this though, id need to wait till after thanksgiving when I can get New Glarus.

This sounds great. This probably doesn't work as well if you bottle off the keg.

Stupid question. Did you unhook the faucet? If the faucet is connected and there is 0 pressure coming out we'll start at the co2 tank. You said the regulator is getting pressure at 10psi. I'll assume that's true. Are all valves open going to the keg and no kinks in the lines? Make sure none...

Does your fridge get to 38-40 degrees? If so, yes. I let it sit for 4 days. Some crash for a week. Some less. Considering it's a stout and clarity probably isn't the most important attribute I'd say you'll be okay no matter what you do.

Day_trippr, you're right. Im in the habit of drinking after a week. Sometimes I just get thirsty. 2 weeks is best. Using sugar is probably the best idea here. Never done that, do you still bleed the head space with co2 using that method?

Ha, I did the same myself after posting this with no luck.

Attach a hose to the hole and run that sanitized hose to a bucket of sanitizer. If you have a 3 piece air lock you can connect the hose to the top of that. Next time when adding water, add to get your volume and don't be concerned with the higher gravity. The higher gravity just means you'll...

Yeah that's why I'd just carb indoors. Look up how much pressure you'd need, probably around 25 psi at 60 degrees. After a week, disconnect the keg and store it in the garage. When you want to hook the keg up, chill the keg overnight to serving temp. Bleed the co2 then hook up the keg at...

It only takes a week or so to carbonate. I'd do it in a place with stable temps. 10 psi at 30 is different than 10 psi at 60. Once the beer is carbonated you can pull it off co2 and store it in the garage.

Not what you're talking about but I did a cherry stout. It's just finishing up. Not too happy with it but I'll let it carbonate and chill. For reference I used 64 oz of frozen cherries, 16oz of that were tart cherries. The cherry flavor is noticeable.

If no one responds before thanksgiving I could probably help you out.