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Would rigging an airlock to the keg be a good idea so as I don't have to baby it? Or would you recommend just bleeding it every day at the same time?

Awesome. Proceeding with this plan, right now. :mug:

Hey, thank you. So, my fermentation takes place in my spare bedroom closet where it is always roughly 62-68F. You mean, take the keg out of the kegarator, put it in the closet, and bleed release valve often until it's done fermenting out? Wonder if there is a way I could just attach an...

My most retarded mistake ever! :rockin: I brewed an American Wheat recipe from my LHBS fourteen days ago. I was checking the gravity two nights days ago just to see the progress and I accidentally read the brix units instead of sp. gravity scale on the hydrometer. I checked it twice and was...

I would agree with the above statement. In addition, every time I used only brown sugar or only plain table sugar in a cider the batches came out tasting way too hoochy. Also, I highly suggest using an ale yeast such as Nottingham, or even a cider yeast. I would read, re-read, and refine many...

A good practice is to be a little OCD when it comes to sanitation, and thus sanitize everything that will touch your beer. It does take extra time and equipment, but it's worth it!

Nice job and good, brief info for the noobs entering the hobby. :mug:

Bump. Anybody? :o

tits tavern

We have a place just like that in Eugene, Oregon. It's called, "The Bier Stein." I also wonder similar things such as how long those Japanese Hitachino Nest Weizen bottles sit on the shelf warm. Mmmm. :p

I've had both lots of negative and postive comments about homebrewing; however, most of the complements come from other homebrewers. Most people just love scapegoats and pointing fingers, and basically I believe that those who don't brew are simply jealous and unhappy because they spent their...

Per ingeredients (honey, ginger, pineapple juice, ale yeast) this is technically a pineapple melomel (a variety of mead) and so I posted my question here. It is an experimental batch, so no real recipe as of yet because I based it on a simple ginger beer recipe that I am fond but have decided to...

Ok, I thought krausen simply meant, 'Head of foam,' and could be used for any fermentation lingo to refer to the foamy head that forms ontop of the wort during fermentation. :) Yes, the foam has disappeared and reappeared several times during only two weeks, which I have never had happen...

Is it commen for the krausen in a mead to disappear and reappear? I've got a 1gal. honey-ginger mead going now about two weaks in and the krausen disapeared after the first 5 days, was still for 3 or 4 days, then reappeared in full force twice as high. Just curious if any one else has had...

I know this is not same as the Skeeter Pee recipe, but I was just curious if it would be benificial to do late additions of lemon juice to avoide a "sulfer-dioxide" problem? I was sorta comparing the two recipes and the SP recipe says the following: "Periodically check the gravity. When it...

Come to Oregon and you will never have a crappy beer again! :mug:

I once left a bottle of ginger beer I made (cold-crashed after two days) in the refrigerator for about two months. Upon opening it was so over-carbonated that half of it came out onto the counter top before I could get the cap back on. I think it is quite possible that yeasts will keep on...

Agreed, the "squeeze-method" is good to check building pressure. I've cold crashed filled soda bottles many, many times though and I've always had them stay at the same hardness over several weeks or months even - so that makes me feel a little bit safer. I think where I was going with my...

I always put mine somewhere a bit warmer and it seems to help them inflate, whereas I've noticed if I just put it on the counter top they only inflate a small amount, if at all.

Oh, those mini kegs from the grocery store. Ok, I thought this was all about a "real" stainless steel mini keg, lol. :drunk: