I'm looking into getting a kegging system and have been checking out some of the local brewshops where one person told me that I need to keep the beer cold or it will loose its carbonation. I've never heard of this. Can anyone verify if this is true?
i'll usually put my beer in at least one growler while i'm bottling. i don't particularly care for the sediment, but it's nice to have a jug on hand that anyone can pour any size glass from rather than have people committing to a bottle and/or having to find someone to share it with. i find that it carbonates at the same speed.
patience is the final ingredient. i've had asub-mediochre beer that i set aside cause i just couldn't drink them and it's against my religion to dump beer. after they sat for a few months i decided to see if anything happened and the flavors really came thru. it turned out to be a clean american wheat beer that i was really proud of. i just hate the wait. but i just keep myself busy by brewing/drinking other beers!
i find it funny that most people are having a difficult time nailing down some really technical brews and one of the more revered brewers is having troubles with a simple porter. i think in that case it's just your own expectations and desired outcome. i can't seem to get an IPA that i like. i'm sipping a 'Hop Knot' right now thinking that i should just save my time and energy and help keep Four Peaks in b'ness. but who am i kidding, it's way too fun to keep trying!
if you've read some books and done some online research and if you think you're ready, GO FOR IT!!! just don't stop learning. there are too many aspects to brewing for anyone person to list in one reply on this thread. learn as you go. if there are any questions that are hard to find elsewhere, the people here help make this forum the best site on the web.
i heard from a guy who heard from another guy (who prolly heard it from someone else...) that 75% efficiency is what you should shoot for. anything over that and you start extracting undesirables from the grains. exactly what those undesirables are was not defined. i figured that if anyone could verify this, it someone on this forum. i normally get between 80-85% and i haven't tasted anything undesirable in my beers, but i might not know what to taste for. any thoughts?
+1 for composting, and echoing "euge" and "chezteth" reminding you to mix it well and somewhat often to avoid flies and RANK smells. i didn't know any better last year. this year my compost smells really good... err... for a compost.
when my compst gets too full i have others who take it for their compost or to feed goats
is this just an RIS thing or a temp thing? i have an amber ale that was pitched with some 1056 from a local brewery at about 62° and is currently fermenting at 66° and the krausen is a quite excessive. it's a 5.25 gal batch in a 6.5 gal bucket fermenter. it is repitched from a previous batch.
does a lower fermentation temp lead to a higher krausen level?
i shoulda thought about the trip there. i packaged it the best i could. i only had two entries at this year's NHC and one i was really hoping would do well. they said that it was a gusher which has only happened to me when it wasn't referigerated. the ride from holland, mi to madison, wi musta been more than it could take. poor thing.
this was my first competition and even though i didn't make it to finals the whole experience was really positive. there's always next year!