Search results

https://www.brewersfriend.com/homebrew/recipe/view/673197/funky-buddha-hop-gun-clone

My first attempt at a clone for this beer using bits and pieces of info accross the web for hops and ingredients. Turned out pretty close, but I adjusted malts to come out darker and an extra ounce of Nelson in the dry hop...

I have been fighting oxidation in ipas for years now. And I currently try really hard to drink them within a couple weeks, with the first week being by far the most enjoyable. I even began kegging in an attempt to limit oxidation effects. I came accross an article discussing potassium...

I have brewed many many gallons of beer. My first wine I made a month ago. All went well, I thought, until I recently tasted the wine. It has a strong ammonia odor. The taste is bearable, and actually good. It is a raspberry peach sangria kit. But the odor of ammonia burns your nose :( What...

How reliable are pressure relief valves? I'm considering doing a closed fermentation between a glass carboy and a keg with one attached as a spunding valve? My main concern is malfunction and having a carboy explode

If I'm using a manifold in my keezer to gas up 5 kegs, please explain how gas (oxygen) can't get from one keg to another? I get it that most manifolds are made with ball check valves, however how does the ball check valve really operate? Under equilibrium pressure from the keg side and the tank...

So from more of what I have researched, vinyl tubing is letting lots of oxygen enter my beer in the beer line (and the gas line, but supposedly less there) From my own limited knowledge, I can assume gas in a liquid (beer line) will eventually make its way down the dip tube and into the beer in...

I have a large fridge that has a freezer side and a fridge side. I currently use the fridge side for all my ales and stouts and such. But I am interested in doing some lagering using the freezer side. My question is based on the temperature fluctuations of the freezer side due to the temp...

I have been kegging for about a year. I started doing closed transfers on my ipas about a few months ago. My question is what is the absolute best method for doing a closed transfer to eliminate as much oxygen as possible? I am nearly certain I am oxidizing my ipas as I get sherry type...

Any thoughts on getting a recipe for this Belgian IPA? All I know is maybe where to shoot for the SRM and 50 IBUs using Simcoe as a dry hop. Any more input or ideas would be much appreciated!

I made a blueberry wheat beer. Everything went normal as usual. Kegged it 2 weeks ago and still....nearly no carbonation at all. Kegged another batch a few days following and its already fully carbed and was a week after. Only thing different on this blueberry beer that is different than all my...

Okay, so I have been kegging for 6 months. My process is always the same using a very gentle siphoning directly into the keg. I understand that this isn't the preferred way but from what I've heard and read, it shouldn't ruin my beers too early. All my dark beers or light non hoppy beers last...

I have noticed that after filling and carbonating my 4th keg in my keezer, I am getting a little less pressure out of the faucet on all of my kegs. Is this normal? My thoughts about justifying this is that there is more air space for the tank to fill which takes longer to equalize as you're...

Not sure where to post this. I have not had a single dubbel or tripel recipe turn out with appropriate head retention. Done 3 batches and each time I get the cola fizz. I have a batch going now and it seems it may end up the same. So 2 questions: Is krausen a good indication of head...

I have around 2 dozen 16 oz flip tops I want to sell. Also about 10 32 oz and 4 64oz. $2, $4, and $7 respectively. Please let me know if you're interested and I'll cover shipping unless you're local to tampa.

Could this be a solution to shaking the hell out of a 5 gallon glass carboy??? http://pages.ebay.com/link/?nav=item.view&id=162348136421&alt=web

My last couple of ipa's included mosaic hops, both at flameout and dry hopped. One was solely mosaic, the other a blend of 3 hops. Come bottling day, these brews did not smell like many of my other ipa's. And the taste was very odd too. Kind of sour/bubblegum. Especially the one with much more...

I brewed an ipa, small 1 g batch a few weeks ago. When I bottled it, it had a very different taste to it that was obviously strange, somewhat sour I suppose. Now a week and a half following bottling day, the beer has the same taste that I explored with the first bottle. It's slightly sour, but...

I brewed a heavy IPA a few weeks back. I know that I underpitched, and ended up with a FG of 1.030, far from where I wanted. I assumed it was a stall. I bottled and hoped for the best. Maybe that was a mistake. But I have not had any bottles carb up at all. Is this because the yeast died...

Is it really avoiding infection by using a blowoff tube? Can't the blowoff vessel become infected from being exposed to air and sometimes being introduced with yeast and beer and extra stuff from the fermenter? And then, what is preventing that from traveling through the blowoff tube...