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It turned out terrible. i ended up pitching the keg after forcing myself to drink it for a few weeks. oh well, it was worth a shot. don't think ill experiment with peppers in my beer anymore.

Another thing I noticed that I had done differently was that I was not using a thermometer. The second time around, it started to boil, but still seemed a little off. When I added a thermometer in, it seemed to break the surface tension and allow the water to boil more freely. (which seems...

Thats a good point. I have OxyClean sitting on the shelf, I just never thought to use it for the flask. The residual soap must have caused some increase in surface tension, preventing the release of steam, and building up pressure until... BOOM! Sounds like a reasonable explanation to me.

I had quite an interesting experience with my 2L Erlenmeyer flask today. I was brining 1250mL water to boil for some yeast washing later today. I used my gas stovetop as usual. But I noticed the water acting funny this time around. Instead of coming up to a rolling boil, I saw single...

Well, I did it. I am not quite there yet, so I can't say how it will turn out, but in about two weeks I will know. Here's how I did it. Devil in Disguise - Anaheim Pepper Peach Wheat Ale (5.5 gallons) Grains 5 lbs Canadian 2-row 5 lbs American white wheat malt 1 lb rice hulls Hops 1...

My setup is almost exactly what you've described. I am through about 15 all grain brews in a little over a year, here are my experiences on water temps... First of all, I use THIS website to figure out what temp to get my water to before mashing in. It is usually pretty accurate. I make...

If you naturally carbonate, the first pint you pour will inevitably be filled with the yeast that has settled to the bottom of the keg. After the first pint or two though, you will be fine. I typically only naturally carbonate my kegs if I already have my 2 CO2 ports hooked up to other kegs...

After having Asheville Brewing Co's Fire Escape Jalepeno Pale Ale, I decided to take my try at a pepper beer. Then my friend told me about this jalepeno peach pie he had somewhere, and I thought that might go well together in a wheat beer! I have some Anaheim's growing in the garden out back...

After 6 weeks the beer is finally carbed! Ill only cold crash now if kegging and force carbing or if I have the time to wait. At least its ready in time for Thanksgiving! Thanks for the advice.

ok, its been a little over 2 weeks now, I just threw one in the fridge, gonna try it out tonight or tomorrow. hoping they will be ready to take with me to Thanksgiving! Will update.

I think you're right, after looking at some notes, it was 4 oz. otherwise I think I'd be having the opposite problem...

OG was 1.064 FG 1.013. It has been kept in the basement, about 60-65F for almost 4 weeks, I recently moved them upstairs to a toastier 70F to see if that helps. I buy the priming sugar in a little packet, I think its 8oz corn sugar, same amount I've always used when bottling 5 gal...

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You are probably aiming for a FG of 1.011+7. My milk stout never came down from 1.028, so I just bit the bullet and kegged it. It turned out perfectly fine, just a little less ABV than what I originally wanted. I had no problems emptying that keg FYI. I haven't used lactose since, just...

So I brewed a pumpkin ale back in September. I bottled it back on October 7 (almost 4 weeks ago). here's the summary of that. http://charlottesvillehomebrew.wordpress.com/2012/10/07/back-to-the-basics-with-bottling-pumpkin-ale-2012/ The issue is that the beer is still pouring flat. I...

which orchard are you getting your juice from? Im a homebrewer in Cville as well and am researching for my first cider, was going to just grab 5 one gallon jugs from carter mtn, but thought it would be better (and maybe less expensive) to get it from an orchard that presses their own apples, or...

the only thing keeping me patient is the fact that I have kegs, but no kegerator yet. so theres no rush, I know. otherwise though, I'm just too weak. I want my first kegged beer to be good, so I'll give it some more time.

5 days after pitching starter of Windsor yeast, down from 1.030 to 1.027. Thinking about maybe trying to add some nottingham, or maybe just splitting it into 2 kegs and brewing a dry stout to mix into it. most likely, ill just leave it as is and keg it soon. At this point Im up to 3.85% ABV...