BeerTools Discussion Forum

Yeah, I have the adapter and faucet and everything. It's just that when I attach it all and try to pour a glass, it's nothing but foam. I'm pretty sure that it's because it's going from a high pressure enviroment (the keg) to a low pressure (the hose and the glass), when it does this, the co2 turns ...

Alright, I've been learning bit by bit about kegging. I just finished my first batch in a keg, actually, and when I tapped it, all that came out was foam. I figured this was because it was warm and wasn't holding its carbonation. So now what I'm looking for is an easy way to keep the keg cold. It's ...

Hmm, nevermind. I let some of my friends try it and they all agreed that it's just sweeter than usual, not maltier. I suppose I'm just not too used to sweet beer so I objeceted to it, hah.

It's "zaats" (with american spelling). If you speak german, you'd phoneticly spell it "zahtz"

The czech work for it is "zatec" pronounced "jah-tets" The J is pronounced like the second G in "Garage"

What is the usual amount of time that I should be waiting after bottling to get rid of that thick malty flavor? A while ago I made a thread about my beer over carbonating. Towards the end of that post we ended up talking about what to do with my incredibly dark beer which tasted like malt. The verdi...

Haha, the REAL Zok? I'm as real as it gets... I think.

Anywho, I'm using extracts until I can get a full lab going in my basement. But for that I need a lot more time and money.

Alright, I'll keep it. Thanks for the advice. I really appreciate it. In the mean time, I think I'll be making myself some nice simple light beer

ok, that wasn't the nastiest thing I have ever tasted. Oh wait, yes it was! Ha HAH! It tasted just like malt, I'm doubting whether it fermented at all. I used 15g of yeast. I am thinking that wasn't enough. I'm going to pour each bottle back into the vat and add more yeast. Then I'll rebottle. I hop...

Alright, Initial was 1.049, day 7 was 1.021, and day 9 is 1.019 Should it be any lower than that? It seems like it should be closer to 1.015 or 1.014. Is it possible that the yeast have been exhausted? (I used 15mg of standard brewing yeast per 5gl). Or do I just need to give it more time? This is o...

Ok, I'm in the middle of my next fermentation. The intitial Specific Gravity was 1.049. About when should I start bottling? What SG am I looking for?

(This is a dark beer -double malt, no extra (corn) sugar)

DreamWeaver wrote:I'm just curious what type of sugar you used in the recipe & priming? The same for both? And.. How long was the beer in the bottle and maybe what temperature? The hyrometer readings will prolly be the best clue though.

Yeah, I used the same kind of sugar for both.

I really wish I still had the readings. They were accidently thrown away. I'm going to start another batch shortly (next monday) and I'll take very careful readings of everything and post it here. I'll also let it ferment for longer.

Alright, this is the third batch that this has happened to. First batch: One cannister of light unhopped malt extract. I added 4 cups of corn sugar and one cup during priming to my 5 gallon mix. When I open a bottle it explodes. If I chill the beer first and then open it, I get all head. Also one of...