I have another question…If you have a few 1/2 lbs of leftover base grains/malts like Marris Otter, 2 row, German Pilsner, etc…can you combine them together in a recipe to brew? I would say yes. I think Mash and bpgreen do a mixed batch of unknown grains and call them wonder brew, atleast you would ...

Today I brewed a beer that I've always wanted to do, but didn't due for many reasons. This is a Peanut Butter Cup Stout, it's an imperial stout recipe from Midwest Supplies. The steeping grains bag on this was huge, just under 5lbs of assorted grains, along with the liquid malt and dry malt extract...

@ Mash I’ve been using the LalBrew Diamond Yeast for Lagers and the Saflager 34/70 with good results. Cheers Have you tried the Cellar Science German dry Lager? it's a lot like 34/70 but cheaper, I used it on a Helles and liked it. will have to look at that. I have another question…If you have a fe...

@ Mash
I’ve been using the LalBrew Diamond Yeast for Lagers and the Saflager 34/70 with good results.
Cheers

. Well it’s been awhile since I’ve visited the Forum. Life throws some curve balls at ya sometimes. Finally got back into the brewing. I’ve found myself partial to brewing some Dortmunder Export recipes recently. Now I have a popular recipe of the Sierra Nevada Pale ale fermenting. Finally got into...

Brewing a British Brown Ale and thinking of priming with Brown Sugar (which I’ve never done before) anyone have advice or results using this ?
Cheers !

Contact your local water department and they should test it for free. I received my results recently when I asked. Brewersfriend.com has a good water calculator and information. Example my results were: Our most recent results of interest are: Really helpful when building or adding/adjusting your wa...

I hooked up the Keg to 10 psi CO2. I will keep it pressurized for approx 5 weeks \ That will work but I must ask, what temp will keg be sitting at? 10PSI will be extremely low on carbonation. My storage room sits year round ~54f, for ale, I set ~18psi, wheat which I do alot of, ~24psi. Ciders ~20ps...

I don't remember using half the normal amount. I don't remember how I came up with the amount I'm using because I've been doing it this way for years. I think it may have included some trial and error. I do keep it at room temperature to carbonate. Actually, I keep it at room temperature until the ...

I hooked up the Keg to 10 psi CO2. I will keep it pressurized for approx 5 weeks \ That will work but I must ask, what temp will keg be sitting at? 10PSI will be extremely low on carbonation. My storage room sits year round ~54f, for ale, I set ~18psi, wheat which I do alot of, ~24psi. Ciders ~20ps...

Thanks BP; I’ve read about adding sugar to the keg (about half the normal amount)(was wondering why half) and naturally carbonating. Is there any problem with sediment or clogs when using this method? Do you purge all the CO2 after the 30 lb seal? I assume the keg is kept at room temperature for car...

Thanks for the information. A fellow brewer brought me his regulator and I hooked up the Keg to 10 psi CO2. I will keep it pressurized for approx 5 weeks or until the other Keg runs out. I think this is referred to the "set and forget" method that someone mentioned me. (Berryman) I believe...

After transferring to my kegs, I pressurize them with C02 for the level of carbonation that particular beer requires. I will put in a little shot while holding the bleeder valve open to purge out all the oxygen. Then I pressurize at the desired amount. If you bleed all the C02 out, the beer will be...

New to Kegging here:
After fermenting has finished and the beer (Märzen) is racked into a 5 gallon Keg for Lagering inside my Kegerator, should I pressurize the keg with a shot CO2 then remove the gas and just leave it sit until I tap it about a month later? What do others do?
Appreciate any advice.

Kegging is great and I have only been doing it for 3 years or so. I once said I would probably never keg because was happy with the beer I bottled, BUT I really like this so much better now. As far as your questions, I can only say I do the set and forget method (purge and leave at serving pressure...