Recent content by RedBeardedBrewer

I agree you dont need to secondary an english brown. I missed what style you were doing. But since you dont have a way to measure the FG I think 3 weeks should do the trick.

I use a secondary and I don't really care that John Palmer and others say it isn't necessary. I brew IPA mostly and I think it helps the style. To answer your question before I start rambling... I have done anywhere from 1-3 weeks in the primary and I have enjoyed great beer from anywhere in...

Apilowski, thanks again for posting about this project. I think that this system has a few different advantages over a converted chest freezer. The first is that your system is smaller. Not everybody has space for a keezer. The second thing is that with water around your carboy it is less...

Make sure you have enough water or alcohol in your airlock so you can actually see bubbles coming out. I don't mean to insult your intelligence, but myself and others have made this silly mistake.

Got it. Thank you

I keep my co2 cylinder in my keezer because it is in my kitchen and I don't want an unsightly thing out in the open. Theoretically it seems like I would need to adjust the PSI. What would 11 psi (if cylinder is at room temp) look like in the 38f keezer? There's probly some gas law out there that...

I think we usually ferment with one yeast because it makes it cheaper and easier. Also you can get a feel for which yeasts you like based on finished product. If you were to mix and you disliked the results, then how do you know which one you didn't like? However! I think it would make for a...

Depends on the recipe due to the interaction between the yeast and hop compounds. I do IPAs mainly with this yeast. When I used for a stout I didn't get cider smell at all. Sorry- off topic.

I'm confused why you want to do this? I just dont see the rationale or the advantage. But i do like an experiment :) It would be an expensive one though with all the raw ingredients... I've made barley wines that were around 10 and 11% and never had any issues with the yeast (Cali ale yeast)...

The beer will be 100% safe to drink. Due to the acidic environment and alcohol there is no bacteria that can grow in beer that is harmful to consume. Also, to reiterate what yooper said, sometimes the smells of fermentation do not reflect how the beer will taste. I often get a cidery smell...

Can you give more details about what kind of pump, temp controller etc, other specifics? Im trying to figure out how exactly I'm gonna do my setup.

Syvmn, any updates on the beer? Is it finished? To answer your question, it's probably just the recipe if I had to guess but who knows

By purging the keg do you mean release the pressure? I think you should release the pressure because too much will stress the yeast, although I can't imagine it would evolve much co2 at this point.

The only things that I can think of is that it would be more work to figure out what your yeast cell count is that you're pitching and if you dislike the yeast character then you won't know if it came from the 1056 or the pacific ale. And if you want to use the 1056 then just go to mrmalty.com...

Are you saying that you would get rid of the copper coil then? I'm not 100% sure what you mean here.