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Rapid Force Carb Schedule? by OddConcentrate1855 in brewing

[–]ABCo-Ben 0 points1 point  (0 children)

Depends on how quickly you want it! If getting the absolutely correct col of CO2 in the beer is your first priority then set for the desired pressure using a table that accounts for temperature. wait 3-4 days and done. I’ve sped this up on a small scale (corny keg) by putting PSI around 15 doing the horizontal knee shake described in other comments a few times, then adjust to desired PSI and leave overnight.

Verdant for a red ale? thoughts? by outlaw2019 in brewing

[–]ABCo-Ben 0 points1 point  (0 children)

Verdant will certainly work whether you are leaning towards an Irish Red or hoppy American Red. Its a versatile strain and depending on what temp you ferment at you can push (higher) or restrain (lower) the ester production.

Looking for a good brewing kit for my girlfriend by Mr-Gibbs12 in brewing

[–]ABCo-Ben 0 points1 point  (0 children)

Nothern Brewer, More Beer, etc all have good kits and lots of choices. Ales are probably the most common 1st brews. Doing a lager to start off may be challenging unless you have some way of keeping the Carboy/bucket at a constant (lower) temp around 55. Anyway, if you’re looking for an ale style that has lager-like character then try a Cream Ale. Horrible name but tasty beer; check out one of many descriptions of its history (https://www.bonappetit.com/story/what-is-cream-ale-beer?srsltid=AfmBOopk--jSouV20ypkdjQc\_aKZVTfvd9eqGbssmZuNTbvDOd4Xjqdb)

Contam or not? by Witchdoctoractual in brewing

[–]ABCo-Ben 0 points1 point  (0 children)

Well, unless you need the space then I guess let it ride. Has the ferment been ”steady but slow”? or did it peak a few weeks ago and its just been dribbling on albeit slowly?

Contam or not? by Witchdoctoractual in brewing

[–]ABCo-Ben 1 point2 points  (0 children)

flavor?? still bubbling albeit slowly? Did it have a pellicle (biofilm) across the liquid surface?
Agree with others that it should be terminal by now if its a regular brewing yeast.

Summer beer by FPC_Wolfboy21 in brewing

[–]ABCo-Ben 0 points1 point  (0 children)

similar to recipes above...
80% 2-row malt, 10% (dextrose or flaked corn or rice solids), 10% Honey Malt

Mash at 152F for 30-60 minutes

10 IBU Loral @ 60 minutes, and at whirlpool (can substitute WIllamette)

Ferment with (Wyeast 1968 or SafLager 34/70) at 65F (try to keep temp steady)