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As the title suggests. I am having an issue with not enough carbonation on my beer. It's my first time kegging so please excuse my misunderstanding if there is any. I racked a cream ale into my pinlock keg, pressurized it to 12psi and left it in the keezer for a week at 3C, leaving the gas on...

I am about to keg my first beer in a newly built keezer and before I did that I wanted to make sure I had the proper line length. Looking at the online calculators it appears I would need 12.5 feet of length for each keg for 8mm OD/5mm ID EVA line. I was kind of under the impression that I...

I am looking to brew up a Belgian Whit in the next day or so and my current yeast selection is so so. I have WB-06 (came with the kit I got) and Munich Classic. Looking to create more of a Hoegarden or ShockTop style/flavor and I think my current yeast choices are not the ones to use. Thoughts?

Ya I found one of the parts in the instructions stated to not top up the carboy after racking to secondary and adding in the fining agents and sulfates. Found that odd as I thought you have to make sure there was little to no oxygen in the carboy.

Beer turned out awesome. FG was 1.004 and super clear. Will brew this again for sure.

Ya going to wait a few more months and see what happens

The kit I did was this one https://winexpert.com/product/pinot-noir-willamette-valley-oregon/ Start date was Oct 1st so it could just be really young and needs a longer time before it is good.

I filtered it using a mini jet filter with #2 pads. I should say it may not be sour more just on the acidic side. From what I have been told that is normal for young wines but that it mellows out over time, but I was just shocked that it was really acidic.

I finished up a 6-8 week Pinot Noir Wine Xpert kit and filtered and bottled it on Nov 15th. I just tried a sample from a bottle and I am very surprised to have it as acidic and dare I say almost sour type flavor to it. I have been told it can take a good year or more before the longer age...

Ya will do. I actually added in the DME late in the boil and mixed it with some warm water in a separate pot so I got all of it without it clumping up due to steam. It also seemed to help with the color not being so dark.

Ahh that makes more sense. Thank you! Looks like it is at 1.007 according to the correction. Will take a hydrometer reading before bottling to see if it matches. Thanks again.

The one package of yeast was close to being expired however it was in my fridge the whole time not anywhere near heat. The beer actually tasted quite good and light in body so I got that right.

Ahhh well there is something new. I thought it was already calibrated for some reason. Will have to do a bit of research then. Or just use my hydrometer

I am using a refractometer

Last Friday so just over a week ago. Tested the gravity yesterday and it was 1.020

I brewed up a Kolsh style beer last Friday and I am not sure it fully fermented or might just need more time. I did a partial mash with 2.2kg of pilsner malt 500g of Munich malt 2lbs of dry pilsner extract 2 oz Hallurtau 2 packs of Lellemand Koln yeast. OG was 1.042 Fermented at 64F and after...

Thanks for the replies Hamiltonkiler and Yooper :) I ended up topping up with about 2 cups of distilled water to bring the level to about an inch or two to the bung. My thought is that 2 cups of water in 6 gals is not going to make a big difference in the wine. As well the wine is still...

Hello, I have several years of brewing beer, and this year my dad and I decided to try our hands on making some wine. We picked up a few WineXpert kits, his had the grape skins addition and mine was just the concentrate. We are currently primary fermenting both in buckets, his bucket is larger...

Well I am finally seeing some action in the starter, however I took a quick smell and it smells like cider vinegar :( Not sure if this is normal for the yeast or the starter, but now thinking I should get some dry yeast as a backup. Any thoughts on the vinegar smell?

Thanks for the tips Calder I just bought a stir plate last night and did my first ever 2L yeast starter in a flask. Not sure if its working but looks like things are moving around in there (could be just force of the stir bar though) Here's to hoping all goes well.