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username: mechedd

i tried 5 psi dispensing pressure. if dispensing pressure is the problem, what will stop the foam? increasing or decreasing?

The dispensing line is 4 feet, and I did bleed the pressure off before dispensing. It is a red ale, the LHBS calls it Whack-a-mole Red Summer Ale.

I carbonated my first keg at room temp,72, at 28 psi for 5 days. I put it in an ice bucket today and after 4 hours tried dispensing at 5 psi... it was all foam except for about 1/4 inch. I took the temp and it was still 60ish F. i put 20 psi back in the keg and I am going to wait until...

I haven't tasted it yet, but it is in an ice bath right now cooling down. hal2814, are you saying I should keep it at 30 psi even when it is cooled down to serving temperature? halite and 944play, thanks for the replies. I probably won't end up shaking it. I am going to let it sit in...

Hey everyone, I have been using the let er sit method of force carbonation for almost 5 days, keeping my keg at room temperature (72 F) with a pressure of 28-30 psi. My brother is coming over for the weekend tomorrow and I want to drink some of it with him. From what I have read, 5-6 days...

Hi everyone, I am using a 5 gallon glass carboy to brew 5 gallons of beer, so to get around losing a lot of beer and/or blowing the top off the fermenter the guy at my local homebrew store suggested fermenting 4 gallons and once the vigourous part of the fermentation cycle is done to top it...

Thanks for the advice, I will look into it. The benefits seem to justify the extra boiling time. I will eventually switch from extracts to grains, but in the mean time while I learn the process I want to make sure I am doing it right. -mechedd

Hi fellow brewers, Here is a picture of my 5 gallon carboy 20 hours after adding yeast. The airlock just recently started overflowing. (This is my first brew... IPA) http://i1002.photobucket.com/albums/af145/mechedd/2010-04-03193805.jpg I have 2 questions, but first I will tell you...

Hi everyone, Just a quick question about boiling times for the LME. I have read a few of the threads about extract boiling times and I see that most say an hour or so of boiling, but I did find one that said longer 10-15 minutes is unnessesary. The guy at the local homebrew store said...