Search results

I’ve looked at several charts and my question is after u find your psi based on temp how long to u let the beer sit at that psi before it’s carved?

I’ve looked at different force carving charts and my question is when you use the chart to find your psi based on temperature how long does it take the beer to carb?

I have a bit of a situation this is the first time I’ve used flavoring I made an extract Amber. Had a good hot and cold break, used whirlfloc, strong primary, racked to secondary. After secondary the beer was very clear. I then transferred to serving keg and added blood orange flavoring. Now...

I have a bit of a situation this is the first time I’ve used flavoring I made an extract Amber. Had a good hot and cold break, used whirlfloc, strong primary, racked to secondary. After secondary the beer was very clear. I then transferred to serving keg and added blood orange flavoring. Now...

Is there any noticeable difference between force carbing the beer or letting it carb in the bottles with sugar?

Ok so I am thinking of getting a beer gun to bottle with. My question is do I xfer the beer to the keg add the priming sugar then use the gun to bottle and let it carbonate that way or do I xfer the beer to the keg force carb then use the gun to bottle?

Does this look like it should after 10 hours?

Ok I’m trying out beer smith and I can’t seem to figure out how to add steeping grains to an extract or partial mash recipe, I’ve tried both. Any help would be great appreciated.