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They've been cold and in the keg since Wednesday, and I'll likely give the blonde a chance as its not TOO bad... But I can only fit two kegs in my 'rator. Will they age off gracefully if they are pulled out of the cold and left to sit at regular aging temp? Nervous about the wee heavy. I was...

Well, while I was out on my wedding/honeymoon vacation, my keg of Kolsch and my keg of Blonde were just hitting the gas to carb up, my Bourbon Barrel ale was in its cool spot aging, and my Wee Heavy was sequestered to the fridge to continue its aging in a cold place (more a aging preservation...

A blowout will not ruin anything unless its uncovered long enough for nasties to get in, and that is unlikely. Most likely its just done. Let it age the time you were going to anyway, leave it alone, take your hydrometer readings, and when its done, bottle it and drink it. I just went though an...

I actually posted about this in another thread, but your post made me think even more. I had this from my first kegging... I never made the connection that it could be related to the keg rather than the ingredients.. None of my bottled beer has ever been like this.

I'm looking for some information on how lacing is affected by brewing technique and what makes it stick/fall away, etc. This is the lacing from my newest IPA. It was the Octane IPA kit from MidWest, with an 'octane' boost and a 1oz Simcoe dry hop. So is this good? Bad? Indifferent? What...

Just found this thread! :mug: Bourbon Barrel -- 5 IPA w/ Simcoe DH -- 5 Cherry Stout -- 5 Superior Strong -- 5 Hefeweisen -- 5 Cherry Stout -- 5 30g for me, plus 13,326 = 13356 :tank:

Yea, its sitting in the closet all cleaned up with a standard airlock at this point. It was right at 5 gal, maybe plus a smidgen. I don't know how much lower of temp I would want to go, it was sitting at about 63, how much below that would allow the yeast to remain happy and productive? I've...

The lid was in the foreground about where my feet were in the picture but I'd picked it up when I took the pic, it was dripping goop on the wood floor. Girlfriend wasn't upset, thought it was funny, but said 'You're cleaning that up.'

Brewing a hefeweisen, norther brewer's kit. I augmented the malt bill such that OG was 1.060, used a 1L starter. Pitched at about noon at about 80deg, put it in my fermenting closet which is about 63deg. Went out for a poker night. Came home, heard a BOOM, found this: It blew off the...

Is a frozen (likely ruined) batch (And possibly busted kegs / fermenters) worth gambling against? When the solution is less than the cost of that equipment and beer? Get a temp controller. You'll be happier if you know whats going on, and consistency is key.

And almost anything with a foil label is an utter PITA to get off. I just toss them.

I usually have this happen with the last 2 or 3 that get bottled. I label the caps of these with a 'C' for Chunky and use them for my carbonation testers. I.E. let the batch sit and do its thing, after two weeks open one of the Chunkies to see how they are maturing.. In another week open another...

What is wrong with giving it a stir? (hope its not terrible I did before I saw your post) I was very gentle, did not aerate, had a highly (I'm paranoid) sanitized spoon....

I like it. I'll give it a stir, a couple days, and then if no change, bottles & no worries. & a home brew.

I'll give the yeast a rouse and and warm them up a couple deg and see what happens. Hopefully it will come down a few more points. The same yeast strain took the Bourbon barrel from 1.070 to 1.022 (and that might have a few points left in it), so I figure this should be able to get this down...

I brewed the 'Nightcap Cherry Stout' kit from Midwest, and have a question about original and final gravities.. This is my 4th kit and that still learning. I hit a couple points high on the OG, 1.050 when the target spread was 1.040-1.046. Its looking for a final in @ 1.010-.012, and after 3...

First brew, Fuggles IPA kit from Midwest. My target OG was 1.042 - 1.046. I measured 1.048, rationalized that as OK cause I did a full 5 gal boil instead of the partial + cooling water. Cooled in a big plastic tub w/ ice, got down to 70 degrees in about 23 min, pitched the dry yeast with the...