Recent content by Kjuckett1025

I found my issue! I dry hopped as I was supposed to and it restarted everything. Final gravity is 1.012. Thank you everyone for the input!!

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So after a few days, the beer has seen progress, going from 1.042 down to 1.032. The bubbling had been quite steady, but has seems to come to a halt at this point. I'll test again in a couple days to reassess and confirm that it is not moving. Its a sorgum based IPA, with an OG of 1.069. I had...

I like that idea. Thanks Gun!!

Greetings, So my journey is near completion to my first time kegging beer! Thanks to those of you who have helped with fermentation troubles along the way. My question today revolves around conditioning of the beer. Typically when I would bottle, I would do two weeks for the sugar priming, and...

thank you guys for the great advice. I moved the buckets off of the floor ( onto the kitchen table in the basement ), raised the temp, and added yeast nutrient. Shes bubbling pretty good this morning!!!

thanks for the replies. Yea, I figured temperature might have had a play in it. What I didn't understand is why one beer is almost complete, while the other is stalled out. They are using different yeasts though, which may have something to do with that.

Greetings, To start with, I have two batches fermenting, one a 6 Gallon coffee porter and one a 5 gallon gluten free sorgum based IPA. Starting gravities were 1.063 and 1.069, respectively. Both beers have been in the same environment, in the basement. Temperature fluctuates between 59-68...

When I bottle, I've always done two weeks for carbonation, and then two weeks for conditioning. The beers were usually always carbed by the end of the first two week cycle, but the additional two weeks typically refined the flavor and carbonation just a bit more. I also usually stored them in...

Awesome! Thank you for all your help. I get the chart now, thanks!

Thanks for the response. So, should I be all set then? Im trying to grasp the chart but not entirely getting it. It started at room temp just under 1000 ( about mid way in the green pie ), and after being in the keezer and cooling its right at the start of the green pie, alittle above 500

Hi, So I'm test firing my kegerator before the brew is done to make sure all my ducks are in a row. I have two 5 gal kegs filled with sanitizer, to double as line cleaning. I'm using a 5lb CO2 canister, which is also located inside the keezer. I made all the connections, tested the connectors...

Hey sorry to revive an old thread, but I have a question. I'm not use to the application you used listing the ingredients. I understand most of it, other than the batch size. I see it says 6 gal batch, 2 gal pre-boil ( which I'm assuming is the extracts ). Does this mean I'm using 4 gallons of...

I definitely believe the issue is the Shank isn't seating far enough into the tap, given the flow control valve is somewhat in the way. Ive added images with the valve at what I'd assume is normal, then fully open. The valve protrudes from the tap quite a bit. Again, I haven't had a chance to...

I saw it mentioned in a perlicks 650 thread, but I did not see any responses as to if it is a physical issue or just cosmetic. Thanks for the input.