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Yeah the only beers I naturally carb now are the ones I plan on aging in the keg.

Natural carbing is what I did before I had a lagerator

You need an excuse to do that? lol :tank::tank::tank:

Just made this post on my local CL, hopefully it will get more hits than the one I made asking for Cornelius kegs

I am brewing an Oktoberfest on Monday. No-one said you have to drink it in October...November will work fine for me :)

what is the reason you are adding the champagne yeast at secondary?

wow, thats useless

you are fine. The activators are only to proof the yeast

I always stir the wort until it gets to my pitching temp. It is a bit of a workout but it gets temps down much faster!

I would go with the immersion chiller. What size boils are you doing?

I use a stirrer for my starters. I make the starter, chill for 24-48 hours then decant leaving a bit of beer. Then I place it back on my starter stirring it as it comes up to temperature. works really well :)

I second the long primary. I left my barley wine in primary for about 6 weeks and when i transfered to secondary it already tasted amazing.

I would only use a lb of corn sugar

just cut that little piece of plastic off. that's what I did for my barley wine blowoff yesterday

yeah they are awesome recipes. Have you made the barley wine yet

What is the ratio of DME per lb of LME?

curious as to why you posted this in here as well as the all grain forum?

I thought that they are pretty much useless for post fermentation gravity calculations

no, you put in the temperature of your beer and that then determines the weight of sugar to put into the beer

I am confused at which temperature i should use to calculate the residual co2 in my beer. I fermented the beer at 68 for 3 weeks and then crash cooled to 37-40. I plan on bottling later this evening and took the beer out of the fridge to its final siphoning location earlier today. The beer...