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I've never done sugar in bottles individually so I don't know how much is right, I usually put 5oz corn sugar in my bottling bucket and mix it up before bottling. I would reccomend how to brew by john palmer, you can pick it up real cheap on kindle. There is also an older edition available free...

I also have a digital kitchen scale, but I think it can only handle 20 or 30 lbs.

Awesome tip. I have a bathroom scale I can borrow from time to time (when my wife's not looking), hopefully that's accurate enough.

If I ever wind up wanting to have more than 2 kegs going I'm gonna wish I had gone diy. But for the time being it's perfect.

I wound up ordering a prebuilt kegerator with two taps. I was originally gonna build one but ai don't want to go out. How is the flavor fermenting in the keg? I usually do 4 weeks because I'm out of town that long anyways and it's always worked out.

Your hydrometer should have come with a chart to correct for temperature, also there are calculators if you know what temp it's calibrated for. Like others have said, it may be done. There are a lot of factors that go into how low it will get. The main thing is to make sure it is done before you...

I'm about to start kegging, everything is on the way. How long does it take for a beer to not be green in a keg? For ales I usually do a month in primary, a couple weeks in the bottle at room temp, and a couple weeks at around 40F before I start drinking. Also does kegging change the flavor?

Glad to see this. I'm out in Harrah. I didn't realize they had competitions at the fair? Are there any other local ones?

Buddy brought a few cases back with him.

That's just the carb. It's also not as dark in person. The extract version is closer in color to what the picture looks like. It did turn out darker than I had hoped though.

Beer turned out pretty nice. Not sure why but it has a less "belgiany" flavor to itthan the extract version. Everything else was the same.

Oh, that's the only thing I'm really worried about with lagering. I only do bottles.

Do you bottle carb?

I've been working on blondes for the last 4 batches. Thinking about trying a märzen for my first lager next batch.

I did just measure out the sugar and dump it in. I kinda figured that was what caused it. But I've just never seen it do that on any of my extract batches. I tried to stir it in, but with no effect. It eventually settled on it's own.

Here are some pictures.

So lastweekend I bottled this batch, and when I addedmy priming sugar I got a very thick, creamy layer of foam on top. I've never seen that before. Is that an all grain thing, or something else.

Probably in the bottle. I have been drinking them pretty young (my oldest right now has been in bottles just over 2 weeks)

My blondes have been coming out tasting like a blue moon clone with us05, but I suspect it's because they need to age longer.

It's all in tupperware in a chest freezer with multiple silica packets. I hope that keeps it fresh enough.