Last Activity:12-18-2013 10:28 PM
Age:49 years old
Likes Given: 459
3258 Likes on 2392 Posts
Posted in thread: Carbonating unfermented juice with yeast. on 12-19-2013 at 04:27 AM
It's just like making soda. You don't have to add sugar, as there is sugar in apple juice
already, but you can if you want. I don't pasteurize anything, but instead just stick the
bottles in the fridg...
Posted in thread: Did I Overprime or What? on 12-19-2013 at 04:04 AM
I don't do anything special to my fermentations or the temperatures, and most of my beers (even
lagers) spend a bit of time in the mid 60s near the end of fermentation, but otherwise I don't
Posted in thread: Cloudy beer w/ All Grain on 12-19-2013 at 03:57 AM
Generally, incomplete conversion is the only thing I can think of that would cause persistent
cloudiness like that. Do you do any iodine testing?How is the wort, preboil and post boil? My
wort is real...
Posted in thread: Did I Overprime or What? on 12-18-2013 at 10:41 PM
I seem to say this all the time, but I hate those priming calculators! If you input the
temperature incorrectly, or guestimate the amount of c02 you want wrong, you could end up with
bottle bombs or w...
Posted in thread: Really cold, long term secondary fermentation on 12-18-2013 at 10:37 PM
I don't have any experience with pressure barrels, but I think the reason that the beer is not
clear is because it wasn't finished fermenting. A few days in the fermenter may or may not be
Posted in thread: ball lock fittings on 12-18-2013 at 10:31 PM
The gas posts have tiny notches in them, along the base. It's hard to see, bu they are NOT
interchangeable and can't be mixed up.
Posted in thread: Did I Overprime or What? on 12-18-2013 at 08:35 PM
It does sound like it's overcarbed. How much corn sugar did you add?
Posted in thread: 3 gallon batch help on 12-18-2013 at 08:30 PM
No, fermentation and maturation times are not shortened by making 3-gallon batches.Agreed. But
I think that leaving the beer a month in primary is unneeded, and I'm not sure of the advantage
Posted in thread: Amount of epsom salt to add to beer for bitter IPA on 12-18-2013 at 05:56 PM
I would never go over 30 ppm of magnesium.It creates a harsh, "sour" flavor in a beer and I
dislike like it in more than about 25-30 ppm.
Posted in thread: Wine Making Kits on 12-18-2013 at 05:53 PM
I've done one, mostly because it was at ur local "warehouse liquidators" store, and it was $19.
It was ok. Not a good wine, but definitely drinkable if you like a cheaper quality wine now and