Search results

I put he's in the freezer, I use this refrigerator for fermenting beer and under normal conditions my freezer sets around 35° during fermentation, I cold crashed some beer and forgot to remove my yeast from the freezer. The yeast is now thawed out, is it any good?

Am a heating and air tech. My question is if there are any HVAC techs that brew, have you ever pulled a vacuum on a keg ( negative pressure ) to fill it from a Carboy or a bucket? This would result in no oxygen in keg, theoretically no need for co2 and it would suck the beer into it. Any...

Ok forgive me if I sound ignorant, I just read the thread Force carbing and I'm confused, let me explain my issue, for a Christmas present my children are giving me a keg setup, 3 five gallon kegs, co2 tank, the whole setup, I have two brews I want to put in the kegs now for Christmas, the kegs...

Treed two weeks ago my first big beer a Belgium ale, was expecting around a 1.100 OG and hit 1.090, satisfied with my first attempt, pitched with white labs 400, after two days I pitched a California common ale yeast and it is still fermenting, I haven't taken any gravity readings and never do...

This is my second batch of a pumpkin ale, The first batch the OG was a little high 1.060, since I have brewed the first batch of pumpkin I have changed my mash tun, several steel braided hoses and a motor and mixer to stir by mash, I knew that my efficiency has increased but I didn't think it...

About a month ago I brewed some pumpkin ale for the first time, The beer turned out pretty good but I was expecting a sweeter taste, I know the pumpkin does not create a lot of fermentable sugars, I was wondering what on fermentable sugars could be added to sweeten the beer? The beer also seemed...

Brewed all grain, fermented for two weeks, just bottled, smells like the yeast I used, stinks and tastes sour, yeast was Bavarian Weizen white labs, missed my OG, 1.060, was looking for .056, FG 1.008, two days after I pitched the yeast my wife threatened my life if I didn't get it out of the...

I am about to bottle some German octoberfest, I have had it in my fridge for three weeks at 38 degrees and was told to take it out and bring it up to room temp, 70, it seems to have kicked off the fermentation, do I bottle it? I have racked this to my bottling bucket with priming sugar.

I have been doing all grain batches and twice now my efficiency levels have been low both times I have increased the grain bill A simple grain bill and that batch sparging brewed a Kalsh beer and expected and OG of 46 ended up with A 20 i'm using 830 quarts igloo cooler for my tun did a...

I did it all grain batch this past Sunday and I have the beer in a closet it was worn that the east I used would set off like a rocket sure I have a blow off to my wife said it stinks so bad I have to put it in the garage it is dipping down into the 30s at night in Virginia today's high will be...

Brewing a Koelsh, all grain, 12 lbs, strike temp ok, first rest at 125 degrees 20 minutes, 60 minutes at 152 degrees, Sparge two with 170° water 15 minutes each, I should include according to brew calc 4.9 gallons too steep the grains to start, 60 minute boil, missed my OG shooting for 1.45...

A there any way to increase the OG, I took the grains from two grain batches I did today and Sparged them together, ended up with a low OG, never tried this before

Through one partial mash of pumpkin ale and a all grain mash of a Christmas ale, I combined the grains of both and Sparged, I ended up with 3 gallons with then 0G of 1.036, I don't have any more yeast, what would happen if I use champagne yeast? does anybody know has anybody ever doneness

I am making a mash tun from 830 quart cooler I have my new drain valve and I want to tie the inside in with CPVC not stainless steel braided, what size holes should I drill through the CPBC to get proper flow without draining too fast or too slow should I do a lot of little holes or less holes...

Can I use brown sugar to prime with, and I have a chart that says how much of other sugars I will need for 5 gal etc. but no brown sugar

Doing a partial mash pumpkin ale this weekend, after fermentation can I use brown sugar as a priming sugar before bottling? Making 5 gal. Ten lbs of pumpkin, if I can use it how much and do you need to know the recipe?

my first batch, four beers in and all was good, fifth was over carbonated and smelled like caramel. does anybody have an answer for this? i should add my father drank it anyways, lol

brewed a kit of octoberfest last night, when i got to the point of pitching the yeast the directions said standard pitching but the yeast pack said add to warm water and wait ten min, i fallowed the packet, fermentation is holding at 60, no bubbles yet, 20 hours later, will the temp at 60 slow...