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its actually been three weeks. i know that is a little soon and i should give it some time. i just wanted to try it out because i am impatient.

also - i pitched at 78 degrees because i couldnt get it any colder with the immersion chiller. would this have anything to do with it?

thanks for the quick response. i should also mention i did a cool crash for three days after a 10 day primary. that should have cleared up the yeast haze. i was very careful when transferring to the keg and didnt get any of the yeast cake into the keg. so i dont think its yeast. since i was...

due to how busy i have been lately, i just brewed my first beer in around 6 months. needless to say, i was a little bit rusty. i hit all my mash temps and everything seemed to go right on brew day. i was using my new rubbermaid 10 gallon MLT and was a little unfamiliar with it since i had been...

just brewed my second batch of this beer. so excited. i've got it cold crashing right now in my chest freezer. how long should i cold crash for? i have heard 3 days. when does this beer hit its prime? is it ready to drink after a week or should i wait a few more weeks?

i just tried my CCA for the first time. it did turn out pretty malty. it lacks a beer taste completely. not too happy with it. but i learned my lesson. next time i will nail my mash temp....or at least try a lot harder.

I guess I didnt explain myself - I want to brew a holiday beer, not buy one. So are there any good holiday beer recipes?

Since I always go out and buy last minute gifts that suck...this year I am going to give the gift that people truly enjoy - BEER. So I was thinking about a good holiday recipe. I want to make an Apfelwein and another beer that I can send out in six packs to friends and family. Any suggestions...

Well I am a bit bummed that I won't end up with what I thought...but lesson learned. Next time I will hit the mash temp.

My temperature was supposed to be 152-154 but I ended up around 158-160 at the beginning. When I noticed about 15 minutes in I stirred and got it down to 152 for 35-40 minutes. So basically I didnt leave it at the right mash temp for long enough? Will the beer still be drinkable?

So I ended up brewing a Caramel Cream Ale because I had a couple days off work. I didnt have the best info (the mash schedule I had seemed way off) so I sort of winged it. I ended up way over my mash temp because last time I was way under. I corrected and hit the right temp for a good 35-40...

Catt...indeed it is hard to reach the bottom. And I have had two beer leaks. I had to come up with clever ways to clean that beer out. But it had to be that tall so I could fit my third keg in there. It's not perfect, but it works. And I love it, as any man would love his beer dispensing...

So I ended up brewing this today because I had a couple days off work. Since I didnt have the best info I just winged it. I ended up way over my mash temp because last time I was way under. I corrected and hit the right temp for a good 35-40 minutes. Was this long enough? My gravity ended...

definitely. this was much easier than i suspected. seriously, you should go with this because it is much easier to change the kegs. and i heard there is an issue with the beer warming in the tower. no such problem with a collar. and it is so easy to build

what is the best serving temp for kegged beer? i have my kegerator at 38 but sometime it drops a little lower. what should it be at? i never really looked into this. i am also having trouble hitting just the right amount of carbonation. i always have way too much head. any help?

that is an awesome set up. where did you get it? or did you build it? any instructions and pricing? i am using deathbrewers method. i made a really great first AG using this method, but i would like to eventually get something like this.

PBR is, in my opinion, the best cheap beer. its definitely not my first choice, but if it was between BMC or PBR i would go with a PBR anyday.

so your mash temp is always supposed to be around 153. got it. i just didnt understand this - Schedule: 01:33:00 Mash In - Liquor: 4.0 gal; Strike: 175.0 °F 01:35:36 Mash Out - Heat: 2.6 min; Target: 168.0 °F 02:20:36 Sparge - Sparge: 5.0 gal sparge @ 170.0 °F, 11.0 gal collected, 45.0 min...

cheese, i dont understand your schedule and mashing temps. i just brewed my first AG so i am pretty new. is there anyway you can explain it a little more? here is the way i understand it - 4 gallons of strike water at 175 add grain and mash at 168 for an hour (here is where i am unclear...dont...

i know its a ripoff. but none of these orchards are close to me. and i am short on time.