Search results

I turned off the valve on my distributor and made the adjustment on the regulator. It didn't creep. I just bled some pressure off of the keg and opened the line. Hopefully this does the trick

I thought about that.. I just hate to do that but you gotta do what you gotta do I suppose. Thanks for the input

I have just been releasing it with the pressure release valve on the regulator itself. Where should I be bleeding pressure from?

I kegged an apricot ale a couple weeks back, setting the PSI to 13.5. It has remained that pressure since then. However, today when I checked, it was sitting at 16. I have tried resetting the pressure to 13.5, however, it still climbs to 16 regardless of how much I adjust the knob. Any help...

I recently procured a refrigerator and am thinking about converting it to a fermenter. Does anyone have any input on the best and most economical way to do this? Thanks, in advance.

I'm starting to do research and gather equipment for an all grain rig. I like the idea of using a keggle for its economic value. Which vessel would be most appropriate to use it for? HLT or boil kettle? I'm going to use a cooler for the mash tun. I think I'll only be able to get a hold of one...

I'm looking to make the transition to all-grain within the next year. I'm still in the planning stages at this time. My research is making me realize how expensive it will be. Any tips for doing it more economically? I would appreciate any input regarding inexpensive rigs, equipment, etc. Thanks...

Just finished a apricot blonde and it almost tastes 'yeasty.' Anyone experience this before? It's not bad, I just notice the taste.

Thanks!

Care to elaborate?

Is there any use for the yeast cake left after a fine brew has been fermented?

I'm planning to keg my latest brew in two days. If I sterilize my kegs and equipment now, will they remain sterile until I keg the beer?

I'm finishing up an Apricot Blonde Ale and am having difficulty finding a chart that indicates the volume of CO2 to use for that style. Any help??

What type of DME does everyone use when creating a yeast starter?? Have you found that different types effect the flavor of the beer?

What is a good method for measuring extract? I'm brewing a recipe that calls for 7lb 12.6 oz of extract and it comes in 3.3 lb and 6 lb cans. Thanks

I look forward to making this.. Didn't see an OG/FG. Did you use a starter?

Interesting. Thanks.

That recipe says 10.7 ounces pale liquid malt extract. Is that correct? It doesn't seem like very much.

Thanks.

How much water did you use for the boil?