Recent content by celts

I don't know what I'm doing wrong here guys. I get my nice fresh brew all ready in the keg and then over the next 12 hours, it begins to leak out from the connector that connects the keg to the draft tube. My set-up. Pinlock keg 5 gal keg. 6 foot draft tube w/ nozzle. 2 feet from regulator...

Definitely interested. Very promising!

Gotcha! Thanks for clarifying why you scrape off the hot break. What bittering properties are you looking for? I was under the impression that alpha acid is alpha acid and at 60 minutes, all the flavor and aroma will be boiled off. And thanks for helping me. I really appreciate it as a...

Why did you use Saaz and Hallertau for your bittering hops? What effect does this bring out instead of only using one type? And why scrape off the hot break?

Where did the name come from? I know they were produced in Washington and how to brew with them, but I'm just curious about the name.

Hey all. I'm trying my first spices in a beer. I'm using coriander. I misread a recipe calling for coriander and added it while steeping instead of at 5min. How big of a problem will this cause if at all? Can it be corrected by adding at 5min (thinking the aroma and flavor will be destroyed)?

I am a partial-mash, partial-boil brewer. I recently found a recipe for a Belgian Strong Dark that I want to make, but it calls for a protein mash. https://www.homebrewtalk.com/f73/rochefort-8-clone-close-you-can-get-158933/ I have two questions. 1) I don't think I really understand...

give it 3-4 days for yeast addition. Sometimes it takes a while. No worries. RDWHAHB

Ok, I just finished mashing a partial mash recipe. I was just told I am on carpool duty today and I need to go to pick-up in less than an hour. Should I stop before adding any hops? Should I add the bittering hops and let it sit for a while? Can I stop?

Are you sensitive to gluten?

Did you use a starter? You could always try adding some more fresh yeast to continue. The attenuation does seem low. You can probably get it a bit lower.

I'm part of a small homebrew club at my college. We're trying to present a topic each meeting for our members to think about. I'm going to present the pro/con discussion thats oh so familiar to this board of fermenting in a primary fermenter to completion v using a secondary fermenter. I...

I also use oxy-clean. I rinse with tap water and just before filling them with beer, steam them just before in my dishwasher for a bit just to ensure all the bacteria are gone. It allows me to clean the bottles one night, cover them with foil and use them again without worrying about stuff...

couple different options... 1) You could just taste and smell the hops directly. You should get a decent idea of the hops flavor and aroma 2) You could brew very small batches (1-3 gal) I haven't seen anything less than 1 ounce and you can get that from your LHBS or any website. Good luck.

in the thermometer I used they seemed to be ceramic. They cracked with a pliers. Very satisfying sound when your frustrated. haha.