DougmanXL

Recipes 

Thanks for the help and information guys, I'll try your suggestions (bigger starter, no yeast nutrient). I don't think my brews were very carbonated, or very sweet, though I will check for that next time. I'm doing primary in a 6g pail and secondary in a 5 or 6g carboy.

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how much malt could a millet malter malt if a millet malter could malt millet?

DKershner

Recipes 

The CO2 holding up the hydrometer doesnt take much. If you drop the hydro in and see bubbles rise, you got it. Not even actually carbonated usually, just the leftover CO2 from fermentation in the wort.

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DougmanXL

Recipes 

If I do see this next time, what should I do about it to get a better reading?

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how much malt could a millet malter malt if a millet malter could malt millet?

Trollby

Recipes 

I spin the bulb a few times and sometimes let the bulb rest in for a while and spin again if it looks "bubbly"

DougmanXL

Recipes 

Hey guys,
I have another question... for my last few brews, I've been using a crushed campden tablet to dechlorinate my water (heavily chlorinated city water). I usually toss that into 5G of water when I start the stove for the boil. Usually I only do a half-size wort, and add the rest of the water after the boil to help cool the wort, so is it possible that the sodium metabisulphate might not all be dissolving, and the excess may be damaging the yeast?
I found the city water info here http://www.peelregion.ca/pw/water/quality/reports/2005/miss-bram-bol-faq1.htm#param
http://www.peelregion.ca/pw/water/quality/reports/2006/pdf/lakeview.pdf
A quick look tells me the chlorine is probably around 1.5mg/L, and chloramines are .15mg/L

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how much malt could a millet malter malt if a millet malter could malt millet?

DKershner

Recipes 

I've only used sulphite in wine, but are you leaving it for a day or two before adding yeast? I always wait a day or two before adding yeast in wine.

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DougmanXL

Recipes 

I usually only wait an hour after adding the crushed campden tablet, though I do stir it a fair bit... hmmm. I think this time I'll use distilled water.

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how much malt could a millet malter malt if a millet malter could malt millet?

DKershner

Recipes 

Everything I can find says 24hrs is the general rule.

http://www.winemakingtalk.com/forum/showthread.php?t=14302

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DougmanXL

Recipes 

Ok, I'm doing that right now for my next beer, also im doing a 1gal starter. Heh, I have yet another question... I just bottled a 2xIPA, it was one of the ones that got stuck at 1.018, but I bottled it anyway. I LOVE the flavour, but after a week theres been almost no carbonation, it hissed a tad when I opened the bottle but there were no bubbles in the glass at all... with my previous batches they were carbonated pretty good within 3-5 days! If I leave it for a few weeks, is it possible that it will carbonate? Or am I going to have to wait for my keg setup, and then force-carbonate them in a keg?

Also, thanks for the help man.

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how much malt could a millet malter malt if a millet malter could malt millet?

DKershner

Recipes 

Bigger the beer, bigger the bottle, longer it takes. 3 weeks is a good rule.

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