Recent content by lmarkis

Should I release the pressure in the keg or keep it in there while I travel?

I have two kegs that I am carbonating. Set to 20PSI for the next 2-3 days, then will set down to 12PSI until properly carbonated. Here's the catch: I am traveling 12 hours from Charlotte, NC to the Gulf coast of Florida for a beach house. I will be leaving this Thursday (9/5). What is the best...

So if I want this beer ready to drink in one week (entire family is going to a beach house) how would I go about that?

Hi everyone, I just completed my first two kegs today. I wanted to know if this sounds right to you. I am force carbing two kegs with a split off the CO2 tank. I put them in my fridge at 38F so I put the PSI at 12 where it will sit for the next week. I will let it sit for 2-3 days and then...

I am always happy with Northern Brewers products, so I'm really excited to brew my first pumpkin ale. I have some thoughts on it and I would like your feedback if possible. I want to do the all-grain, but I don't think I have enough time to invest into roasting the pumpkin (even though I would...

Here it is fermenting away. I will post another pic tomorrow because I have to put it in some chilled water, cover it with a t-shirt and put a fan on it so I can chill it down to 64F. With all the fermenting it has hit 70F which I don't want. It's an interesting contraption, but it'll work until...

Update I brewed the Anchor Summer Ale clone yesterday. I had to brew on my covered back porch because the day was miserably wet and rainy here in Charlotte, NC. Yet, there is something about brewing next to the warm flame, wort steaming, hop aromas filling the air while the cold wind is blowing...

Going to be brewing a clone of the Anchor Summer Ale as a gift for my dad on Father's Day. Was wondering if anyone has attempted this in the past and if you had any luck. From their website I gathered that the desired ABV is 4.5%, hops utilized are Goldings and Glacier, and the grain bill is...

How did this turnout? Plan on brewing it this weekend as a gift for Father's Day. I'm pretty confident I got the grain bill down. Just have to deconstruct with the knowledge that the ABV is 4.5% and that half the bill is wheat. Just curious about the hop additions.

I am using a stir plate. I got the stir plate from northern brewer. The instructions stated that for a 1000ml flask I should use 650ml of water and 1/2 cup of DME for a 5 gallon batch of ale up to about 1.080 starting gravity. For ales with gravity over 1.080 I should use a 2000ml flask filled...

Brewing a barley wine this Friday, began my yeast starter yesterday. I'm just not sure if I will be under pitching or over pitching. Thoughts? I'm shooting for an OG of 1.100. I began with 1300ml of water and 1 cup of DME. I pitched one vile of White Labs London Ale yeast. I know the typical...

I have been trying to find a step by step guide to give me a clear understanding of the yeast starter process. Making the starter seems straightforward, but my questions come after that initial process: 1. I have heard that you should begin the starter anywhere from 3 days to 12 hours before...

This is a great discussion so I don't want to take it into a different direction, but I do want to ask those who bottle condition their beer. I have read that the normal amount of corn sugar to use for carbonation is either 2/3, 3/4, and some even use 1 cup per 5 gallons. What do you normally...

Thanks for comments, Happy belated St. Patricks Day! I hope everyone had a great time with even better beer. It seems everyone has a different technique/timeframe when cold conditioning so what is your process? I have read to bring the beer down to 30F for about 1-2 weeks. This sound right?

What about when I need to use them after being frozen for two weeks. Do I need to bring them to room temp or just put them frozen into the boil?