Search results

Thanks guys it eventually made its way down to about where I wanted it took maybe 15 hours

Let me start off by saying I’m not sure if this is the right area to post this in but. I’m doing a Berliner for the first time and was told to use Greek yogurt to sour with. I was advised to us 2 tsp to sour with. As I look around everyone seems to be making a starter first, and then pitching...

Hey guys I have a friend asking if I could make a Shandy/randle for the upcoming warm weather. He seems to be partial towards curious traveler. so my problem being I can see a bunch of shandy recipes on here but everyone just seems to be using lemonade as an additive. if I'm not mistaken curious...

Thank you I will take a look I'm gonna say it's the O ring but I'll prob grab a couple of each and see what I come up with.

Is there any reason I have the hardest time dealing my sanke kegs, when they are filled. I have the hardest time getting the retaining ring fully seated.

so i forgot acid Malt at the brew shop. My waters PH is 7.8 I'm using 12 lb 2 row 1 c20 12oz munich 12oz carapils 4oz torrified wheat is there a way to determine the out come of the PH when i mix all this Grain in will i be any where near the 5.2 Range? i have gypsum but i didn't want to use it...

Yeah I was worried about the coffee in the first place was thinking about removing it from the recipe. Bit I can prob do the two separate batches too. Do u thunk I should remove the Candi Syrup all together than and just substitute it with the maple syrup in the fermenter?

So guys, I got a free kit recently but was thinking about experimenting with it a bit. I was thinking about trying to add a bourbon maple syrup to it. 1.25 lbs English Roasted Barley - 1 lbs English Dark Crystal - 0.4 lbs Franco-Belges Kiln Coffee Malt - 0.35 lbs English Chocolate Malt...

OK guys, thank you for the helpful tips.

Ok so this seems like a pretty good schedule. If you don't mind me using it. I used a wirlfloc tab at 10 min with this help with clarity or will the gelatin be helpful too.

So guys I have anouther question. I have seen a couple people do there secondary right inside the keg. If I'm gonna put my next beer in the keg would this be easier, would I just be able to start carbination after a week or so in the keg?

it seems to have a little bit more mouth feel today. when you lower the level down to 10psi do you use the purge valve on the coupler?

it's also a sanke keg if that matters

ok so this is my first time putting it in the fridge, but it's at 47F and is at 15psi going off of carb chart here. i have the fridge on a temp controller so no problems there i always put water on top to check for bubbles and i have no issue. usually i just rack the beer into keg and seal it up...

So I have had a couple problems kegging. I have done it 3 times so far, and I can't seem to get it to carbonate. I had trouble before because one of my barbs was wrong on the keg. I changed that out, but I still seem to be having some issues. I'm kegging right now but my beer still seems to be...

Ahh ok yeah that makes sense I didn't really think about that until now.

What would be the effects of using honey instead of corn sugar. I was thinking about adding honey to one of my beers and was wondering if carbonating with Honey would help bring out the flavor in the beer.

OK. I kind of figured there might have been someone who tried this should I keep it frozen or let it start to thaw a bit the only thing I'm worried about here I guess is the amount of water that is gonna come from the freezing process.

So guys its been two weeks into my brewing of my first lage, and during the weekend I was gone, and my fridge went haywire and froze my beer is there anything I can do or is it pretty much all ruined.

Thanks guys i will make a note for next time.