Anyone else brew beer?

The best I've found is homebrewtalk.com

 

Yeah; I've been a lurker over there for a while and recently made a user under the same forum name as here.

 

I'm n2fooz over there.

 

The have some pretty good Cyber Monday deals listed over there. I ordered a keg and some more faucet hardware for less than $50.

 

Yea, I'm on home brew talk and have found them very usefull!

My first batch was sour and every beer was a gusher. This time around they are slightly sweet and taste of cider like a Strongbow or even apple juice.
As for what I did the second time, I followed the instructions on the kit. I used 1kg of dextrose for the fermentation and a cup and a quarter to a half for priming. I've heard that by using Dextrose and not DME as well as the supplied yeast you can get these off favours.....when I crack a beer there is smoke in the neck of the bottle like any other beer. When I pour it in the glass there is a nice head but that disappears quickly and the beer tasted like its been sitting out for a while, ie semi flat and it lacks any body/mouth feel. Next time around I'll be using DME, a much better yeast and I might even do a partial extract brew but that might be a little advanced for me just yet.

 

Nice!!!

 

Either you have some infection or maybe you are way under hopping. I don't think DME vs Dextrose is your issue, but DME is preferred. You may be waiting too long to bottle and have little live yeast for carbonation.

Fresh yeast is pretty important, if you have any brewpubs or craft breweries near you start making friends. They can hook you up with yeast, a 10 oz slurry of yeast is about right for a 5 gallon batch. A little fresh yeast at bottling time can ensure carbonation too.

A lot of unknowns.

 

Yeast was the first thing that came to mind when I read that also. It is really important that there is still a decent enough amount of active yeast once bottled to begin the carbonation. Along those lines; are you storing the fresh bottles at the right temp for yeast or are you storing it out of the fermentation temps?

 

• Ferment temp?
• how long?
• Did you measure both starting and ending specific gravity? Were the numbers what you expected?
• What yeast did you use?
• Bottle conditioning temp?
• How long since bottling?
• What style of beer is it supposed to be

it sounds like you may need to let the ciderey batch sit longer. Green Apple flavor is common when tasting beer that's too young.
The fact that you said the head goes away also points to your bottle condition time not being long enough.

 

My keggle passed it's water test today. Hopefully Tuesday or Wednesday I will brew my first beer with it. I'm waiting on FedEx with the last of my needed parts.

 

not beer but other things

 

Home brewer here.

 

O hai, new to TW and thought I'd pop in. I haven't brewed in a good six months or more, but thinking about doing some small batch brewing (2gal) to try my hand at sours.

 

I'm no sales person by any means, I shoot and edit videos for the company I work for.

I shot and edited this video:

https://youtu.be/SDC9v0c6uEY


Has anyone here ever heard of them?

 

Never heard of this product, but nice production value. How many cameras did you shoot with? Looks great.

 

Thanks, man!

I shot it using 3 cameras and some extra shots filmed after the actual shoot.