Search results

It's probably just little clumps of yeast that made it into the clearing vessel (secondary.) Nothing to worry about.

Something you can do is check with local vintners and see if they have any oak casks or barrels they are retiring. They might let them go pretty reasonably if they're just going to get rid of them anyway. If you are having trouble locating local vintners, ask about them at your favorite wine...

Never had a smoked ham or hot-dog odor before. It could be some kind of infection or it could be some kind of yeast odor. Have you just tossed the beer when you detect this or do you let it set and rest to see if it clears up? Personally, I'd opt for the later and see what happens. If it is an...

Check out Sebago if you get around Portland, Maine. If you do, check out Allagash and see if you can get in on a brewery tour. Sea Dog, Shipyard and Gearys are easy to find but pretty blah.

Do you recall what your recipe was? How much priming sugar did you use and was it dextrose (corn sugar) or table sugar? Was this a five-gallon batch? Wat were your fermentation and bottling temps?

Good on ya!!! Let those bastards swing if they dare criticize your creation!!! Obviously, their palates have been tainted and numbed by the BMC demons that pervade our bur beer world!!! Seriously, though, what was your recipe and process? Was this an extract brew or all-grain? How long was it...

If you're FG hasn't changed for several day's you're safe to bottle of keg. The bubbles you see are actually dissolved gas in the liquid coming out in reaction to a change in temperature and/or pressure (see what I did there? I used "and/or." That means I gots the smarts.) The airlock is not a...

I don't see why you couldn't fill it and carb it like any other bottle or use a counterflow filler. Is there a screen or something inside? Nothing a little snip-snip wouldn't cure, I'm sure. ;)

Sure, you can do that. You're going to have to sanitize (of course) and purge the cornies of air by filling them with CO2. Hook up the gas to the cornie and pull open the relief valve on top to let the air out. It only takes about ten seconds of purging to force the air out. Do this to all the...

What temperature are you carbing at? The colder you have the beer, the more CO2 it'll take in so it may just be a case of being too warm. If you really want to carb it up fast, turn the temp down to like 35F and put the gas on about 15psi. Take the chilled keg with the gas still attached an...

I know I didn't help you at all (as far as I know) but I'm a whore for praise and will gladly accept it just the same. :ban:

No need to apologize for asking a question. That's what we're here for. I'd pull the airlock out of the stopper and put a piece of tubing that fits tightly in the hole of the stopper then place the other end in a jar of water (no need to use vodka as it won't get sucked back up the tube.) This...

Mine is 23" wide by 17 3/4" deep by 30" tall where the kegs go and I can just barely fit four cornies in there. I had to take the shelving off the door and build a base for the kegs to sit on but it works like a charm.

+1 for Beersmith being spot on.

I have mine on the default setting and it works great for me. I played around with the settings a few times but went back to the original gap as it seems to work best all around. Just to let you know, there is a rubber o-ring on one of the rollers that is going to break off the first or second...

You got a great deal. Congrats.

+1 internet

Welcome to the obsession. :mug:

After only 11 days, the bottles are still carbing. It takes about three weeks for them to get done.

I wonder if the added sourness is a result of wood tannins being extracted or from the bugs being excited by the increased O2? Probably a little of both, I assume.