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Messages - bronxbrewer

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1
This is music to my ears.  I'm gonna try and force carb at room temp today.  Thanks for the input.  I'll let you know how it goes.

2
I have an IPA that I am ready to keg but my keg-orator is out of commission.  How does force carbing work at room temp(70 degrees)?  Would it be better to add priming sugar to the keg instead?  If so, what is a good recommended amount for an IPA?

Thanks 

3
Kegging and Bottling / Flat Beer
« on: April 22, 2010, 05:59:32 AM »
I just began kegging and my first batch went flat due to a leak.  I still haven't figured out the leak, I just know that my CO2 tank is empty and my beer is flat.  I am going to fix the leak and recarbonate my beer, but I was curious if the beer will be "skunky" or not?  What makes a beer taste "skunky" anyway?

Thanks

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