Last Activity:09-20-2011 12:08 PM
Posted in thread: First batch! slowed fermentation?!?!? on 08-11-2010 at 12:31 PM
There's no need for a secondary fermentation, unless you're adding fruit or expect to age it
for an extended time.In terms of temperature, once you're past the initial growth phase of the
Posted in thread: First batch! slowed fermentation?!?!? on 08-09-2010 at 06:10 AM
Check your gravity. It might have already fermented out.What is the recipe? What was the OG?
Don't rely on your airlock to indicate fermentation. Is there still a kreusen?
Posted in thread: Does anyone else only take a pre-boil gravity? on 07-27-2010 at 01:04 AM
@ Tinga - Yes, I realized after I hit 'post' that someone would point out that gravity changes
with evaporation. I had forgotten to say that one thing that is spot-on consistent is my
Posted in thread: Does anyone else only take a pre-boil gravity? on 07-26-2010 at 01:16 PM
I have been in the habit of taking the pre-boil gravity measurement lately, and I'll tell you
why:1) I make a lot of fine-tune adjustments to my system, and I vary the water/grist ratio of
my mash, de...
Posted in thread: Long Lag Time Creates DMS? on 07-13-2010 at 04:48 AM
Like I said, I chilled down to about 80 or so, then cooled in the fermenting fridge overnight
to 60. So it could have stayed relatively warm for a long period of time.I'm not concerned
about boiling o...
Posted in thread: Long Lag Time Creates DMS? on 07-12-2010 at 04:42 PM
No, nor did the recipe have any pilsner malt.I just noticed last night that in The Homebrewer's
Companion, Papazian also attributes the cooked vegetable flavor to long lag times.
Posted in thread: Long Lag Time Creates DMS? on 07-12-2010 at 06:10 AM
I'm thinking of John Palmer's note in How to Brew that diacetyl can result from long lag
times......in this case, I'm starting to think that the DMS flavor is a bacterial infection
that's hiding behin...
Posted in thread: cherry bourbon stout on 07-12-2010 at 05:43 AM
How did it taste?
Posted in thread: Long Lag Time Creates DMS? on 07-12-2010 at 05:37 AM
Well, a long lag time would allow for a bacterial infection, I suppose.I've just read in a
couple of places that DMS can result from long lag times. I'm wondering if the other poor
Posted in thread: Am I likely to be contaminated? on 07-12-2010 at 02:10 AM
You could always re-boil it, to be safe.