Search results

So I'm new to kegging and I've got two kegs in the fridge right now. The problem is they're both sour, grapefruit tasting. The first keg, after lots of reading and others input, I chalked it up as too cold fermenting with Us-05 yeast. The second keg, which I just racked to yesterday, now has the...

I used Hallertauer and Saaz, but I did use safale us-05, fermenting at 64 ish degrees. I've been reading and Yoopers comment that Maybe a little too cool for 05. Going to be looking into other yeast that are more suited for my climate at this time of year

So while I was transferring my beer to the keg, I pulled a sample off to taste. There was a strong grapefruit, citrus taste. Thought I'd keg it anyways. After a week of force carbonating, I pulled a sample to see where I was with the carbonation and noticed that the grapefruit taste was still...

Thanks guys, looks like I'm bottling today.

Is this right? I just brewed a lower gravity beer (1.043), last Sunday to be precise, and now 6 days later hitting my estimated gravity 1.014. I used wyeast 1272, 1L starter using a stir plate, and fermenting at a stable 65F

Im not much of a wine drinker but the after taste reminds me of wine. The alcohol taste in the back of your throat that lasts for a bit. The after taste tastes like a really bitter green apple. I remember the fermentation temps hitting 80 -85 degrees. Yes i agree with you too. I was...

I'm ready to admit defeat. I have a brew that fermented at too high a temperature. I was told to leave it be and let the yeast work. I left it in the carboy for 2 months and its been bottled for 3 months now. Just opened one and the smell was bad, very skunky. The taste was just as bad...

Next year I plan to try my hand at growing hops. I know there are 40+ variety of hops, but if I was to get it down to 4 or 5, which hops would you recommend I grow? I live in Alberta, Canada with a little cooler and shorter growing season, and by the looks of things, a green house may be out...

Check out Canadian Tire. They sell large stock pots in their canning section. 32L for $75 and 64L for $98.

Woop woop, another red ale just finished hitting the fermentor,and now I wait :rockin:

My last batch of beer fermented about 5 degrees warmer than the yeast's fermentation temp zone, resulting in off flavours. I was told to leave it. Its been in my carboy for close to two months, and now I'm ready to bottle. Can I, or rather, should I try to wash this yeast?

Whats the shelf life of crushed/ground grain?

My wife came home with a few brown glass 1 gallon jugs. They remind me of the old moonshine jugs, have the finger hole and everything. Anyways I looked at these and said "I could make beer in those" Has anyone tried to make small batches of beer? (other than our starters lol)

I decided to learn to make a starter. I asked my wife if she knew of anything that i could use as mini fermentor. She gave me a glass jug that reminded me of an old moonshine jug. Perfect! Only problem, it was half full of glass cleaner (no i don't know what exactly it was, just labled glass...

Thank you sir!

My wife started to make wine. On her first batch, the fermenting temp was too high, resulting in off flavours. She was told to leave it in her fermentor until the wine aquired the taste she was after. Close to 2 months later, she felt the taste was ok and she added all the little packets that...

Converting extract to all grain? I'm sure this question has been ask an insane amount of times. Could someone please post links to threads that answer this question? Thanks

The last couple of brews I did I used wyeast 1332. I plan to wash that yeast, but like I said, I want a few yeasts, not a whole fridge full. Thanks guys

I know there are lots of different recipes that use various types of yeast, but is there a yeast that can or would make for an all around yeast that can work for different recipes? Assuming that im staying within an ale style beer The reason why I'm asking is because I like the idea of...

Thanks Golddiggie, you just answered my next question! I was going to ask if we need to add yeast nutrient to the boil when we have already added it to our starters