Search results

I just received my new BeerBrite filtration system. Looks great and it functions well, although I really did not see much clarifying happen. This was for a cider that I did, using the 1 micron filter since I had already cold crashed it for a few days I skipped the 5 micron. What came out...

Yeah I know waiting is the way to go. I have a big party coming up, and I was HOPING to hurry it along, even though I know that's not the best. Taste is doing well right now despite being young and this would really be cause I like a pretty product. I will likely try PE then cold crash after a...

Wow the customer reviews for that stuff on Northern Brewer are 5 stars through and through. I'll look into. How does it affect taste, if at all?

So I had a bunch of cider fermenting in primary, nearing its end. It came out pretty cloudy still, as I ran out of Pectic enzyme at the last send before pitching the yeast. Now that fermentation is finished, is it still possible to add more enzyme and help it clarify? I will eventually keg this...

Thanks! Yeah my gut is and was telling me to go by taste. I do agree I think letting it mellow a bit THEN putting in oak is a good way to go then bottle conditioning even longer will likely be best. Hope your barrel brews came out nicely btw!

So I have become lucky enough to be hired recently to the be the part time assistant distiller at a local distilling company. I've been designing a recipe for an all grain imperial stout and I'd love to bring home one of our used 5gallon bourbon barrels to age the stout in. My question is...

Yeah I would agreed and also I'm wondering if the sugar content is low due to being extremely early in apple season. Not sure if that's how it works. Anyway I went with 6 gallons of the cider, 2lbs brown sugar and some fresh mulling spices and it's doing great so far! Just sampled after 2 days...

Wow really cool technique, was not aware of anything like this. This is something I'm going to investigate with maybe a smaller/second batch this fall Sent from my iPhone using Home Brew

This is certainly something to think about. This is one of those things you know, but don't pay attention to til someone mentions it, so thank you! Sent from my iPhone using Home Brew

Great! Thanks all! Sent from my iPhone using Home Brew

Hi all I got the cidr I want from my local apple farm as I have in the last three years, but this year it's OG is only 1.039. I'd prefer to be in the 1.050 range. I know apple juice concentrate can help but what other additions have you used in a hard cider to boost gravity that also are...

Absolutely. It will be quite a while as I have a cider and a wet hop I'm going to do first before brewing the Belgian. I'm excited for it and will update! Thanks all. Sent from my iPhone using Home Brew

That is great news and makes perfect sense. That's about what I expected the answer to be but I'm glad I checked. On to the recipe now! Thank you for the response! Sent from my iPhone using Home Brew

I'm considering designing a recipe for a Belgian dark strong. I recently completed my kegging setup and I've had a few beers on tap already, but I know Belgians can often really benefit from a bottle conditioned, natural carbonation. I have experienced that bottle conditioned Belgians really...

I dunno about a chart, but last night I found this. There is a calculator at the bottom, I heeded its advice and it's working pretty well. http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/ Sent from my iPhone using Home Brew

Thanks everyone. I'll go with the 25' line to make everything jive. After this Hefe, I'll be back to a more normal range of co2 volumes. Sent from my iPhone using Home Brew

Ok this makes sense. I might just invest in a bunch of lines, each with the ball lock and tail piece and beernut and all different lengths. It'll be more money but I'll be happier not having to worry about and just choosing the appropriate length for whatever beer I'm serving. Sent from my...

I'm not sure I understand that math. Can you explain further? Sorry, maybe I've had one to many today:-P Sent from my iPhone using Home Brew

I know a lot come into play like hose diameter, length of hose and all that, but should I serve with the same PSI that I force carb with? It's my first time kegging, and I'm doing the "set it and forget it" method. Currently 40°, 25 psi for approx 3.6 volumes for a hefeweizen. Thanks for any...

Thanks brewkinger. I recent purchased a few of those new Big Mouth Bubblers which are, as advertised, awesome for getting things in and out of so cause the opening is huge. I have been considering doing what you do and just catching the trub that flows from the kettle into the fermenter in a...