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    Franziskaner Clone Over Carbonated?

    I am having issues with a Franziskaner Clone that I kegged a while back. After looking at a carb chart it stated to force carbonate at 22 psi for this particular hefe. I thought it was a little high but went ahead anyway. I then calculated that I needed around 10 ft of 3/16" line to balance...
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    Keezer Cycling Question

    I just finished my keezer and had a question for you guys about it's cycle time and duration. It seems to be running every 43-45 minutes for about 3 minutes? Is this a little high? I have not insulated the collar yet and don't have a fan in there either. The probe is attached to one of the kegs...
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    Question on Keezer Collar

    I am almost done with my keezer collar and was wondering one thing. Do you guys stain/clear coat the whole collar and if so have you found it hard to glue foam insulation board to it once it is clear coated? If not what sort of adhesive have you found to work the best for the foam insulation...
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    Kegging Setup Question

    I have a new kegging set up and have a quick question. I carbonated a porter a week ago at 12 psi and am currently fermenting a hefe that is showing that it needs to carbonate at 32 psi. I have a primary regulator that goes to a manifold with three ports. Is there any way that I can achieve this...
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    Johnson A419 for sale (The Blue One)

    I have a Johnson A419 prewired controller for sale. It has only been used a couple times and is in perfect condition. I am wanting to get a dual stage controller for my fermentation chamber so I no longer need this one. I am asking $60 plus shipping. This same controller is currently going...
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    How does my starter look?

    I am kinda concerned about my starter. It is WLP300 pitched into a 1 liter starter. I am brewing a Franziskaner Clone this evening and want to make sure that I am good to go. In the past all of my starters were active enough to make a white ring around the flask.The yeast was pitched 12 hours...
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    Question about my first kegging

    I just kegged my first beer today and boy was it nice instead of having to mess with bottling. My only issue is once I set the regulator at 8 psi and put the keg/co2 bottle into the fridge I noticed that it has climbed to around 12 psi since everything has cooled off. Is this normal and if so...
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    Did I cause attenuation issues with my St. Paul Porter?

    I brewed a St. Paul Porter from NB and it began fermenting on Wednesday evening at 67 degrees. Thursday morning it was actively fermenting at 69-70 degrees with Wyeast 1084 Irish Ale. I had a heater plate with a Johnson Temp controller set at 68 but the heat from fermentation rose the temp a few...
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    Light Colored Porter

    I just brewed the St. Paul Porter extract kit from NB a day ago and the directions recommend doing a partial boil of 2.5 gallons and then adding water after the boil to the carboy to bring it to 5 gallons. I noticed that the color is lighter than you would expect from a porter. Is this because...
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    St. Paul Porter Yeast Question

    I am going to be brewing up a batch of NB's St. Paul Porter and was wondering if you guys think I should go with the Wyeast 1187 Ringwood Ale that NB recommends or if I should consider using 1028 London Ale, 1084 Irish Ale, or 1098 British Ale? I have just heard of people having issues with...
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    American Brown Ale Question

    I have an American Brown Ale that I have fermenting in primary for two weeks now and I just checked the SG and it is already at 1.014. It started at 1.059. Should I go ahead and let is sit on the yeast for another week or so and then just bottle? Or should I go ahead and bottle it here soon? Any...
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    Leave Caribou Slobber in Primary or Transfer

    I was wondering if I should transfer my most recent extract batch of Caribou Slobber (American Brown Ale) from NB or if I should just let it sit in primary for the duration. I used Super Moss with ten minutes left in the boil so I am not sure how that effects things as well. Does it hurt the...
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    Hard lemonade with no activity

    I just made a batch of hard lemonade with the following ingredients. ~~Ingredients~~ 10# Regular Cane Sugar 7 Containers off brand lemonade concentrate 3 Containers limeade OR pink lemonade concentrate 1pkt EC-1118 1 tbls Energizer 1 tbls Nutrient Water to 6 Gallons My wife was...
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    Hard lemonade w/ no activity

    I just made a batch of hard lemonade with the following ingredients. ~~Ingredients~~ 10# Regular Cane Sugar 7 Containers off brand lemonade concentrate 3 Containers limeade OR pink lemonade concentrate 1pkt EC-1118 1 tbls Energizer 1 tbls Nutrient Water to 6 Gallons My wife was...
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    Belgian Golden Strong Ale Darker than it should be?

    I brewed a Belgian Golden Strong Ale over a month and a half ago and it is much darker than I figured it would turn out. What would cause this? I followed the directions to the T. I have included the ingredients list. It was a kit from Northern Brewer. I smells and tastes awesome but is just...
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    Air-lock Question

    I have a belgian stong ale that I recently trasferred over to a secondary after fermenting for 4 weeks. I had it fermenting at 78 degrees the last week it was in the primary. After transferring it I lowered the temp to 70 degrees while it conditions for the 2 months that Northern Brewer...
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    Last few SG points

    I have a belgian strong golden ale that I am trying to get to finish at 1.015. It has been fermenting for 3 weeks at 74 degrees. I just checked the SG and it is currently at 1.024. I went ahead and roused the yeast, added 1 1/4 teaspoons yeast energizer, and raised the temp to 78 degrees. Should...
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    Question on Belgian Golden Strong Ale

    I have a Belgian Golden Strong Ale that I have fermenting at 74 degrees with Wyeast 1388. After two weeks of fermentation the SG is reading 1.030. It started at 1.081. Does this seem right? I am getting some activity out of the airlock still as well. This is a kit from NB and they recommend 2-4...
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    Smell/Gas from fermenting Belgian Strong Ale

    I have a belgian strong ale that I have fermenting at 70 degrees. I used Wyeast 1388 (Belgian Strong Ale) yeast. Today I noticed a fruity/strawberry smell towards the lower portion of my chest freezer. When I went to take a big wiff it took my breath away. It is almost like I am getting some...
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    Does my starter look ok?

    This is my first starter for a Belgian Strong Ale that I will be brewing tomorrow. Does everything look good? I have had it in the fridge crashing for almost 24 hours after 48 hours of fermentation. It is Wyeasts 1388. Thanks
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