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OK good! That makes sense! Would there be any problems for carbing at high temps? I mean... I dont mine wasting Co2, but, If on one week I can get a fridge, and carb using a fridge, it would be theorically less than 2-3 weeks right? Lower temp = faster carb?

According to Tasty Brew calculator, , I should carb at 19.1 PSI for a 1.9 vol. But for how much time? When do I know its ready? What happens When I cool for serving? How should I adjust?

I have a corny keg and all required adapters for force carbing a keg. I also have a 20 pound CO2 tank. What I still dont have is a fridge/kegerator to carb at lower temperatures. The lowest room temperature I can get is 70F. I dont even know where to start or what to do. I plan on buying a...

I have a corny keg and all required adapters for force carbing a keg. I also have a 20 pound CO2 tank. What I still dont have is a fridge/kegerator to carb at lower temperatures. The lowest room temperature I can get is 70F. I dont even know where to start or what to do. I plan on buying a...

I followed the mash schedule the same way its posted. I first added boiling water to pre heat my mash tun for around 15 mins. I then added the grains and heated my water to 162F. It dropped to around 146 and I added some boiling water to get to the 148F specified in the recipe. I left it sit for...

Hello guys, I just brewed a Kern river citra IPA clone. This is the recipe I followed: https://www.homebrewtalk.com/f69/kern-river-citra-dipa-343603/ Unfortunately, I got a very low OG from the mash. I got a 1.044 gravity after boil, when the recipe said to expect around 1.070. I am thinking of...

Thanks you very much! Really appreciate it! :mug:

Yeah, 1.070 OG includes all fermentables. Temperature was a constant 68 F according to my fermometer sticker. Could the "hot" alcohol flavor settle while carbonating for a month? I am going to get this beer to my local Homebrew Club contest, just for fun, but I still want to deliver the best...

Hello guys, This is my first all grain batch of a Belgian strong golden ale. I started with a 1.070 OG and almost 3.5 weeks later a FG of 1.006. Used a white labs Abbey Ale yeast. I used 7 pounds of row 2 5 pounds of castle pilsner 1 pound of white wheat. 1 pound of sugar. .5 pounds of DME I...

OK, I think I will stick to the calculator results. I should heat more water than the calculator asks for right? A little bit more to compensate for some spilled water or whatever.... sorry I am still a little bit confused.

I am brewing my first All grain tomorrow and am following this recipe. It says to use 6.5 gallons of water for mash, and 2 for sparge. While using this calculator, I found out that I should use 4.32 gallons for mash and 5.72 for sparge. I dont know if I am using the calculator in the right...

This is my first All grain brew. Mash calculators say to use a total of 10.04 gallons of water. 4.32 gallons for the mash and 5.72 for the sparge. It's my first AG brew, so, I am a little confused. Any toughts? :confused:

Really appreciate all your help! Thanks for taking the time for helping me! Yesterday I gave up and just did a new starter with fresh DME, sanitized plastic wrap and correct measurements. I just felt that I should not risk a full batch if I was not sure the starter was good.

I think it would be better if I make a new starter wouldn't it? So disappointed and confused right now, sorry :( :smack:

Thanks for all the help, I really appreciate it. OK so to not mess it up again... lets recap. I used 6 oz of dme(3/4 cups = 6 oz right?), not 3.2 oz. I only have 4 oz left of DME, there is no way i can achive good results with that little DME right? If that wont work, I'll have to wait till...

Ok, I am using this recipe The OG is supposed to be 1.060, I substituted the Wyeast 3787 Trappist High Gravity, for a Whitelabs WLP530 ABBEY ALE YEAST, best before June 3, 2014. 5.5 gallon volume. But I think I messed up my starter. I added 3/4 cup of DME instead of 4 cups I should have. I...

Yes, I messed up, anyway I can fix this? Boil more wort and add it? :confused: :(

I could not figure out how to use those calculators. Care to explain for a future use? The recipe I am following used a 2L starter. I just then followed john Palmers instructions, and adjusted them for 2L.

OK guys, removed the airlock, and put a sanitized foil cap. Don't know how tight it should be. Left it a little bit loose. Also sorry for the confusion, I did not used 2 quarts of DME, only used 3/4 of a cup.

manually, i am not sure if i should be stirring every other hour or what. I just followed John palmers and "shaked vigorously" for a while. Then I placed the bung and airlock, and it has been sitting there for almost 2 hours now.