Last Activity:11-10-2013 8:08 PM
Posted in thread: Separation in my Secondary on 01-22-2013 at 06:04 PM
Can anyone explain this separation I'm seeing in my secondary? It's been in the secondary a
week. I've brewed several batches, but I've never seen this degree of separation. Anyone know
what's in the ...
Posted in thread: So who's brewing this weekend? on 01-05-2013 at 02:35 AM
Brewing an IPA tomorrow afternoon. Thinking about overdosing on Citra!
Posted in thread: What is conditioning, really? on 11-16-2012 at 02:05 AM
was asked the other day, we're still waiting to see if anyone drops science bombs.Thanks!
I'll keep an eye on it. BTW, I brewed a partial mash of that Brewers Best Summer Ale in
September (it was my...
Posted in thread: What is conditioning, really? on 11-16-2012 at 12:36 AM
Does anyone have a good source on the science of conditioning? I'm trying to understand what is
really happening and how temperature and other factors may affect it. Like, why is my stout
better at 3 ...
Posted in thread: Deception Cream Stout on 11-15-2012 at 11:21 AM
I just made a trip to the LHBS and picked up all the ingredients... Gonna brew it soon, maybe
this weekend. I decided to add a vanilla bean (maybe 2?) to secondary for about one week. Hope
to get a so...
Posted in thread: Punkin' Ale on 11-06-2012 at 11:56 PM
Eh I tend to let it ride if OG goes too high. There's nothing wrong with awesome efficiency.
Adding water has the potential to throw off the balance of flavors. But I'm sure it'll be fine.
Posted in thread: Punkin' Ale on 11-06-2012 at 03:14 AM
Brewed this yesterday. My OG was 1.082, which I felt was too high, so I added boiled/cooled
water until I got the OG down to 1.072. Was this a bad thing? Used dark brown sugar and Sweet
potatoes in li...
Posted in thread: Two "Newbie" Questions. on 10-31-2012 at 03:15 AM
Corn sugar is dextrose, not fructoseYep, sorry. And it's even written on the darn bags :-(
Posted in thread: Two "Newbie" Questions. on 10-31-2012 at 02:18 AM
Generally, the priming sugar provided in a kit is not table sugar (sucrose). It is usually corn
sugar (fructose) and ferments differently than sucrose. If you experiment with different
Posted in thread: Secondary Fermenter post infection on 10-31-2012 at 01:49 AM
If it were an old plastic bucket, I could understand the concern, but since its a glass carboy,
I don't see any reason why you shouldn't keep using it. Maybe a glass carboy seller is
spreading the rum...