Brewcommune

Hi Otterbaub: Looking at your answers, it seems to me that 1 week isn't enough conditioning time. I would think a minimum of 2 weeks for carbonating in the bottle is required. If you have some still in bottle, let 'em sit at room temp for a week or two and then re-chill. I haven't tried keg conditio...

Hi Otterbaub: First welcome to the board. We'll probably need a little more information to help ... Tell us about your primary / secondary regimen and any racking please. How much priming sugar are you adding? Are you adding immediately prior to bottling? How long are you letting your bottles condit...

I'll see if the nutbrown and the kolsch I have can be entered ... I got some pretty good reviews of those over the weekend ... and the raspberry stout was "hammered" so there must be something there.

I need a beer gun!

Dan

Next time I have bottles (hopefully a long way off) to do, I'll give it a try.

Thanks again!

Dan

I found it at Walmart ... I think I paid $9 for a small tub. I later saw it at Costco for $14 for a large box (don't remember what size).

Dan

So I had a 6.5 gallon carboy with a several day old krausen crust that needed to be cleaned. "Mister" Kevin suggested that I try Oxyclean as in his experience, an overnight soaking would clean it right up. Well I'm here to say, IT DOES!! I'll admit I was a bit skeptical ... but I went for ...

Sorry we hijacked this thread .. thanks to Lyn and Pete (and for other "volunteers ... you know who you are !!!!)

Dan

BrewMasterBrad wrote:

dhempy wrote:Brad:

Pete may swing by and get it today sometime .. will keep you posted.

Dan

Any updates?

Haven't herd anything yet. Will ping Pete.

Dan

Brad:

Pete may swing by and get it today sometime .. will keep you posted.

Dan

brahn wrote:My experience says you'll be ok at those temps. It may not be ideal, but with only the priming sugar left I doubt you'll have any off flavors.

Brent is probably right on this point!

Dan

I use sanitizer as well (even with O2 caps). A quick dip is all you really need (30 seconds). Liquid activates the O2 scavenging properties of the cap.

Dan

Hey Derrin: Why do many of the variables look like arrays? e.g. TempReading [0], Setpoint [0], OffTime [0], RelayStatus [0], RelayPin [0] I don't see array increments anywhere nor do I see the use of anything but the first position ( [0] ). Maybe I'm missing something BUT if you're declaring array s...

Hunterfisher: I typically store my Kolsch at around 60 degrees during ferm and initial aging. That is where the yeasties like to be. Fortunately, I have a neighbor with a wine cellar that he keeps at around that temp. I've never had any issues with Kolschs done that way. I would think that 75 would ...

I think I would go by final gravity readings to determine when to rack / bottle. I generally rack off the yeast cake in 2 - 3 weeks to avoid autolysis especially at warmer temps (like for Belgians). Then I secondary for 3-4 weeks at cellar temps before kegging / carbonating. If you're bottling, then...

Tasted the Raspberry Stout tonight ... a full can of puree gives a pretty big raspberry flavor. Looking forward to getting feedback this weekend!

Dan