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Old 08-28-2006, 10:52 PM   #11
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Quote:
Originally Posted by Exo
nothing wrong with dry yeast.

A basement is a boon to the homebrewer. Perfect temps and lots of space. And you stay out of SWMBO way.
Can't find any houses with basements in my part of Texas.
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Old 08-28-2006, 11:18 PM   #12
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you and your inside jokes...who the **** is "SWMBO"?

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Old 08-28-2006, 11:20 PM   #13
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Quote:
Originally Posted by BrewProject
Can't find any houses with basements in my part of Texas.
Then you just might have to build an insulated brewshed on your new property. Heat/cool that sucka, feed it with power, water and a natural gas line, and you're two steps from a microbrewery.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 08-28-2006, 11:30 PM   #14
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Quote:
Originally Posted by Evan!
Then you just might have to build an insulated brewshed on your new property. Heat/cool that sucka, feed it with power, water and a natural gas line, and you're two steps from a microbrewery.
now that sounds like a plan...

SWMBO = She Who Must Be Obeyed...
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Old 08-28-2006, 11:33 PM   #15
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SWMBO, that's a good one. Hmm...after I kept her up until 2am with the smell of hops and grain and the noise of dishwashing and lugging carboys around, I fully understand.

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 08-29-2006, 02:39 AM   #16
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Quote:
Originally Posted by BrewProject

I read on here that some people actually open up thier primaries and used a santiized spoon to stir their beer... Either that or pick up their primary buckets and give them a little twist back and forth. Purpose being to get the yeast up and more active again.

Bubbling on my Double Chocolate Stout has apparently stopped after only 36 hours. Do you guys recommend me doing the swirl or twist technique?
can anyone comment on this?

should i swirl or twist my primary to mix up the yeast again?

thanks
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Old 08-29-2006, 03:02 AM   #17
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I don't bother with doing that in the primary. And doing it in secondary only seems like it releases more of the CO2 that got suspended from all that fermenting.

BUT, Brewpastor says that if you give your secondary a few swirls you could possibly drop your FG by a point or two...

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Old 08-29-2006, 03:11 AM   #18
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Quote:
Originally Posted by Exo
I don't bother with doing that in the primary. And doing it in secondary only seems like it releases more of the CO2 that got suspended from all that fermenting.

BUT, Brewpastor says that if you give your secondary a few swirls you could possibly drop your FG by a point or two...
thanks for the reply... i did go ahead and twisted the bucket by the handle before you replied. i twisted it for about 10 seconds... nothing radical just some twisting back and forth.

it bubbled for about 10 seconds and then just suspended the airlock with C02. the airlock is not laying down now, but it's not bubbling either.

i am tempted to take a gravity reading, since i find it hard to believe that my gravity has dropped from 1.070 so quickly.

i guess fermentation continues even if the airlock is not bubbling. at least that has been my experience in my secondary. or i haven't sat there for long enough to see a bubble.

my SG reading out of my primary every time has dropped anywhere from .005 to .007 when i measured during bottling. all that with no visible bubbles.

i think i am just excited about possibly having a 7%+ brew here and was quite shocked the bubbling stopped so soon...
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Old 08-29-2006, 06:44 AM   #19
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Pardon me for butting in, but those fermentation chillers are BAD ASS. I'm holding a nice 60 degreesin a 78+ basement with one.

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Old 08-29-2006, 03:31 PM   #20
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Quote:
Originally Posted by The Happy Mug
Pardon me for butting in, but those fermentation chillers are BAD ASS. I'm holding a nice 60 degreesin a 78+ basement with one.
sounds pefect
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