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Messages - lewisb13

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Kegging and Bottling / Re: Why do YOU keg?
« on: April 04, 2013, 07:23:02 AM »
Man all that mess you do to your keg IMHO is wayyyyy overkill. I just kegged a batch last night and it took me all of 10 minutes. Took the keg with the few ounces of leftover beer in it to the sink, rinse, fill with a half gallon of water and some Sanitizer. Put the lid on, shake it up, hook up co2 and flow solution through your dispensing tube. Empty keg and fill with new beer. Done. I've done 100 batches like this and never had a problem. So to answer your question, my reason I keg is because its cheaper. I don't waste bottles, priming sugar, caps, time, and Sanitizer when I keg. It costs me between $28 and $35 to brew a 5 gallon batch of whatever. 

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General Homebrew Discussion / Re: Re: Did something go wrong?
« on: March 31, 2013, 07:13:02 AM »
It looks pretty normal to me.  I have a batch now and then that will settle out like that.  If it is 4 inches thick you may want to think about going to a secondary with it just to let what you will transfer settle out. 

Paul

Im gonna transfer tonight into secondary so I'll let y'all know how t goes. Appreciate everyone's replies

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General Homebrew Discussion / Re: Re: Did something go wrong?
« on: March 31, 2013, 07:10:20 AM »
Rings a bell for sure. Did you do a starter or just pitch what was in it

"Freedom is temporary unless you are also Brave!" - Patriot

Yeah I just dumped the contents of the whole yeast bag in there. Definitely much more violent of a reaction than I'm used to. Pitched on Sunday and Wednesday night it was still bubbling like a fish tank aerator!

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General Homebrew Discussion / Re: Did something go wrong?
« on: March 30, 2013, 07:44:04 PM »
Thanks for the replies! I think it just freaked me out because I've done 30 batches and I've never seen more than about an inch of mass at the bottom. The pic is deceiving because its a solid 4 inches. I did use liquid yeast for the first time. It was called "wyeast" or something like that. You bust the pouch inside the pouch and have to wait a few hours if that rings a bell with anyone.

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General Homebrew Discussion / Did something go wrong?
« on: March 30, 2013, 03:38:37 PM »
Look at the amount of trub. I know it doesn't look like much but its been fermenting for a week untouched and the bottom 4 inches of the carboy is this weird color. I've never had that much sediment at the bottom before. Its a blue moon clone partial with rice hulls and oats. I had them in a grain bag and the grain bag had no holes and was brand new. I put a tsp of coriander and 2 tbsp of sweet orange peel but I don't think either one of those ingredients has anything to do with this. 



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General Homebrew Discussion / Re: Absolute NEWB with a question
« on: February 25, 2013, 12:59:50 PM »
Lol let me clarify. Lake Houston is the drinking water for all of Houston. So it gets sucked out of the lake and then goes through purification (just like all your municipalities do unless you are on a well) before hitting my sink. Although I do live right on the lake and could just take a 5 gallon pail down to the water, I chose to get it out of the faucet, already "purified."

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General Homebrew Discussion / Re: Absolute NEWB with a question
« on: February 24, 2013, 05:48:06 PM »
In more worried about the carbonation level. 135psi would be a pile of foam lol. I read in one of my beer books that yeast deactivates at a certain psi, but it didn't specify.

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General Homebrew Discussion / Absolute NEWB with a question
« on: February 24, 2013, 04:06:22 PM »
First of all, hello! My name is brad. I have been brewing for many years but have mostly stuck to the kit stuff. I recently moved into the boiled kits to hopefully some day make recipes from complete scratch. So anyways, I have a batch of what I call "lake Houston pale ale" because its literally made from the water from the lake.
My question is I'm trying not to force carbonate the beer in my corny this time, I'm trying to add about 1/3 cup priming sugar to the batch and let it carbonate naturally. I put about 5psi on the corny to help with the seal. Should I just let it sit for two weeks no matter what the internal pressure ends up being or do I need to keep relieving the pressure down to 5psi? What's a safe pressure level? Obviously since I put some sugar in there the pressure keeps rising. Thanks for everyone's help WAY in advance. Cheers

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