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I believe so...assuming its carbonated enough, I think you would set it to serving pressure, bleed the excess, wait a bit and try it out every once in a while.

So if the mash tun can hold the liquid, one batch sparge is good enough?

I had the same problem with an India Brown Ale I brewed recently. I kegged it and it had a metallic taste for the first two weeks or so. After a 3-4 weeks it got better and didn't have the metallic taste. I think it was all due to over carbonation. Once I lowered the pressure on the...

Similar question, I dry hopped with pellets, I've never dry hopped or cold crashed before, but will cold crashing drop out the pellet mush?

So, last time I tried to whirlpool in my blichmann it didn't work so well because the dip tube and thermometer probe kept getting in the way. I've now added a hop blocker (which recommends whirl pooling for best results) which will make it harder to whirlpool. Any suggestions on how to get...

I can't speak from experience, but I guess if spraying water into the orifice where the beer went into won't get into the gauges, that would work, I would see if others weigh in before trying anything

Ah, my mistake . . . I thought it had gone into the gauges

I think if you're comfortable doing it, you have to take it apart to clean it..otherwise. . . you need to buy a new one (so I was told by my LHBS)

So, if I'm not really concerned about saving yeast from prior batches (I'm still trying to perfect other aspects before I worry about that), making yeast starters with what I buy from my LHBS is still worthwhile seems to be what I'm getting from this

So I'm trying to start to focus on the yeast and fermentation temps more now. My question is, for a yeast starter, do you only do it with yeast from a previous batch, or are they still worth doing with wyeast smack packs and dry yeast. I usually get bubbles in a day or two, but I don't want to...

So I've been putting my ale pales in the basement to ferment because it maintains a steady temperature..~67*F. But the wort can get up to 70-72*F while fermenting. Reading on here, fermentation temps seems to be one of the biggest variables that needs to be controlled. I do have a fridge...

I'm in!

Thanks! I had no idea it wasn't boiled as well.

I currently brew beer, and my brother wants to try making some mead. Can he use my pot, fermenting pail and carboy or do I not want to use the same vessels for making beer and mead? Thanks

Why would you bottle it and not keg?

1. Learned to not use soft water 2. Switched to all-grain 3. Started using gravity readings to monitor fermentation Off-topic, but many people are mentioning fermentation temp. control. How do you manage that? All I can do is stick it in the basement where the temperature stays constant about...

Sorry to bring back such an old thread...but I'm wondering what you do with all that beer. I can have two brews going at the same time and 2 kegs. I can't drink it fast enough to brew as much beer as you guys are saying you do. I would love to brew twice a month or so but I'd have nowhere to...

thanks!

I just started brewing and was making my third batch last Saturday (the 19th). It was a witbier and I used liquid yeast for the first time. Its now been fermenting for 9 days now, and the airlock is still bubbling about once every 10 seconds. I've usually had it pretty much stopped after a...