Beer brewed is style 15A (BJCP)
beer is stored in corney keg in kegerator at temp of about 38F
sanitation was and is strictly adhered to.
hose from keg to faucet 5 1/2 feet long.
faucet is full open when pouring
after purging the air out of the tank from secondary by hooking the keg up to CO2 tank I chilled the keg for two days. I then “rapid charged” or forced carbonated the keg by shaking it vigorously for about 5 min with the PSI turned up to 30. I then let it sit in kegerator for a week. I do this for all my beers in fact the 15B which I have on tap as well was done the same way and is pouring fine-appropriate CO2 for style. However the German Wheat is coming out of the tap like a glass of foam slowly settling down but the beer seems a bit flat. Any ideas what I can do before I disconnect and force CO2 again? I did purge some of the pressure off and dispensing the beer out at 10-11 PSI and I checked the keg for leaks and did not notice any. Suggestions anyone who kegs to look at?
Beer is a 5 gal mini mash, basically a extract the added grains were to add some additional protenes and a little texture. Used all German malts.
No the CO2 was not left at 30psi but lowered to draw off at around 10psi
I am wanting to start the hobby of brewing beer at home and want to start super simple with something like a Mr.Beer kit. I live in a small apartment and am wondering 1) will it make my apt stink and affect my neighbors 2) I read somewhere about placing the container into a thermocooler where I can regulate the tempature and at all times….any ideas or advice would be appreciated to utilize limited space
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I made a batch of home brewed beer. There doesn’t seem to be hardly any alcohol content to it at all.
I put in a tsp of brewing sugar per 16oz bottle and let it sit for a week.
Any ideas what might have gone wrong?
If it matters I made a Australian Pale Ale. Coopers.
Yes. It brewed in a 5gal bucket for 1 week and then a 5 gal carboy for another week and a half before bottling. I put the brewing sugar in each individual bottle during the bottling phase.
I’m not really sure. I don’t have the tester for specific gravity. I was told I shouldn’t be concerned with it due to the fact I was using a canned product.
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I had two of my friends’ home made beers on Sunday night and had excruciating stomach cramps the next morning. I thought it was food poisoning, but couldn’t think of anything I had eaten that my husband hadn’t, but he was fine. Then, Thursday night, I had another of these beers and immediately started getting the cramps again. My husband, and the friend, and the friend’s wife can drink these beers and feel fine. I’m thinking it was some bacteria in the beer I had never encountered that I developed an allergy to (they were newly brewed beer). My question has two parts. I want to know if anyone else has experienced this, and I also want to know if this is going to happen every time I have home made beer, or was it more likely just this batch?
I want to head off any comments that bacteria can’t live in beer: it can and does, which is why it is so important to sterilize the equipment. It’s a common misconception that it can’t, and I’d like to keep the record set straight.
Once again adding that bacteria can grow in beer. Just because it is sterilized at one point does not mean it always remains sterilized. While something remains at room temperature, any exposure to anything that has not been sterilized poses a risk of contamination. Unless you are boiling the beer at super heated temperatures seconds before drinking it, there is always room for bacteria. If bacteria could not grow in beer, there would not be any need to sterilize the equipment. Home brewers are warned of the nasties that can contaminate beer. The alcohol content is not enough to kill bacteria. Just, trying through gritted teeth to make sure people are aware of this…
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HPT Junkie asked:
My husband and i have a wine kit , but i really wanted to make some beer. My husband as tried some home brewed beer from a friend of ours and said it has a skunky taste and doesn’t lke it. Does anyone know of a real good beer recipe of or a beer kit we could purchase
(please keep in mind we are canadian and would preferably like it to taste , none skunky ((not like Heineken yuk)) more of a molsen or kokanee taste if possible.
and by skunky i mean the way a Heineken smells.
I want to start making beer but I don’t want to keep it my kitchen. I would prefer to make it in the garage, but can’t control the temperature there as well. How might that effect my beer making?
I have a kegerator system and want to know if I should leave my C02 on at all times or should I turn it off?
Jason M asked:
I am not brewing home beer - just typical bud kegs. I have been turning the C02 off at night, but I think I should leave it on. Can anyone help?
Natures Flicker asked:
Wondering if anyone has a simple recipe to get me started with making home brew beer, or wine or mead.
Munson Rocks asked:
I want to get one of my groomsman who thinks of himself as a beer Connoisseur a subscription to a beer magazine. Just wondering which is the best one in terms of content including beer reviews, and also info on home-brewing. I was leaning towards Beer Advocate.
i made my own home beer brewing equip. but i cant fiind a bottle capper or caps? any idea besides the internet?
I am interested in making beer at home. I prefer dark (guiness, black and tan) beers. Does anyone know of a good beginners kit I can purchase for this?
I want to buy a large (5 gal? 7 gal?) pot for boiling lots of water (for home brewing beer) that is made to fit on two burners. So instead of being round, it would be ideal if it is an oval shape or something similar. Does something like this exist? If not is there a good reason why all pots are round?
I was thinking of brewing my own golden beverages, and was wondering if there is a really good product out there that someone has tried.