Search results

Spog, I'm assuming that you've previously had success with kegging and that these latest "stuff ups" are really out of the ordinary? What do you clean your kegs with after each brew? What about your lines?

That's an interesting thought - i guess that unless it was frozen solid all the way through, the top of the keg could freeze with ice (just water), leaving a more concentrated brew at the bottom waiting to be poured out the tap! Is this a recommended approach to increasing the alcohol...

I also commonly find that in secondary, the ferment really finishes off, maybe dropping another 1 or 2 points. (I don't wait for a stable reading, just follow a 7day primary 7day secondary routine).

Going to brew an APA similar to Golden Ale, kegging another one of the same that's ready to go :beer: Need to finish my new manifold beforehand though - getting cramp in my hands from sawing all the slots! :huh:

Yep, I agree Wortgames. I fill straight from the pluto at low pressure into cold bottles and actually prefer to get foam in the neck - I then cap on top of the foam to pretty much eliminate any air in the neck. The foam eventually settles down. However, means the bottles need a bit of rinsing...

Hopefully I'll be doing my 4th AG, an ale, meant to be similar to JS Golden. Got the recipe from one of the posts here, but am mucking around with the hop amounts a bit... but it's pretty difficult to understand what a 5g change in hop weights will do when you're starting out! Wish me luck!

I'm interested if someone has an explanation of WHAT 'over-storage' will do - will the resulting beer just taste 'off', or are there other impacts (like oxidation/degradation of the starches or enzymes)?

Saved 'emselves 5c by not doing 'buy it now'... now THATs watching your pennies! :rolleyes:

I've broken my arm, so can't lift my fermenters, kettle, HLT, etc. :( No brewing for me for a while.... anyone else have a good excuse for not brewing ATM? (even better - anyone want to come around and lend me a hand, er, arm?! :P )

Wes, This is the first time that I've read that dry yeasts don't require much oxygenation. I thought that all yeasts (regardless of dry/liquid) needed oxygen to multiply - and as we know, the more yeast, the quicker the ferment and the less chance of any nasties taking control of the brew. So...