Search results

Thank you mchrispen! I will take a look at Bru'n as well to double check my numbers. The reason I got worried was that I always seem to get a negative number on residual alkalinity. But if I have understood it right that should not be a problem...

Any input? Sent from my iPhone using Home Brew

The link should now be working. Frickin dropbox..

I'm about to brew an american brown ale (Jannis Brown ale from Brewing Classic styles). I have done som reading on water adjustments and would be grateful if someone with more experience could take a look at my adjustments. Anything that looks crazy? Would you have done anything different...

None. I only brew 5 gallon batches so I simply pick the boil kettle up and dump it all in the fermenter (through a paint strainer bag). The only loss is the amount that is absorbed by the trub and hops in the strainer. And that depends on the amount and type of hops used in the boil. I used...

Thanks a lot for that answer!

Thanks! The co2 tank is always in the kegerator so it's always cold.

I just started kegging, and I'm wondering if I should let my newly kegged beer get cold in the kegerator before hooking up the CO2? Pros? Cons? Doesnt matter? The plan is to hook it up on serving pressure and let it sit in the kegerator for a week or two.

Allright, thanks for the answer. A replacement would be the best solution, but I can't seem to find a dip tube locally. Shipping from US is more than twice the price of the dip tube..

"Splinters" might be the wrong word here. More like sharp edges. If i drag my finger along the dip tube there are some small and very sharp edges.

I bought two used cornelius keg from homebrewstuff and on one of the kegs the dip tube (beer out) is really shiny. Almost look like chrome to me. Also, on some places where the dip tube have been chafed there are sharp mini "splinters". Is that normal?

Thanks! ... Do you guys try to pasteurize the fruit before adding it? Or just dump it right in? Raspberries in this case..

Ok, so no fruit yet. Is there anything I should do to get it more sour? Except wait, that is. It wasn't sour at all now. Maybe the bugs need something to eat? :D The recipe was: 6.6 lb pilsner malt 6.6 lb wheat malt (malted) 0.13 lb maltodextrin 0.6 lb Tettnang hops, for 80 minutes...

The gravity was 1.008. Some funk in the flavor but not very sour at all. Was hoping for a more sour taste..

Would it be OK to just add the fruit to the primary after a year or so, instead of racking the lambic to a secondary with the fruit in?

That was my first thought too. But i will go with the air lock, just in case. I will take the first gravity reading tonight.

Thanks, I will use an air lock then. I will age for another 2-3 year. What would the downside be if it pressurized? A hazzle to blend later I guess, but is there any other aspect I dont know about?

About a year ago I brewed 5 gallons of lambic and it has been in the fermenter since then. The plan is to split the batch to get one part on fruit, one part on bottles and the third part in a 1 gallon glas bottle to be saved for a future geuze. The question is, should I put an air lock on...

They finally answered via facebook. My order was already sent and all was OK. So the only "problem" was their inability to answer emails..

Same problem here. I placed the order almost 2 weeks ago. I have tried to contact them by e-mail och through their facebook page, but I get no response..