Last Activity:11-25-2014 5:54 PM
Age:50 years old
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Posted in thread: Harvest Ale Sourness on 11-26-2014 at 02:46 AM
I'm going to say it's probably just that it sat on the yeast too long and gave it some yeasty
flavors. Is that something that would age out?No. That's why I only do 14-20 days in primary,
Posted in thread: Mixed matched grains on 11-26-2014 at 02:44 AM
That recipe is an extract with steeping grains recipe. If you want to replace some of the
specialty grains (like carapils), you certainly can. But if you add something like flaked
wheat, you need to a...
Posted in thread: Yet another "is this stuck" thread on 11-26-2014 at 02:40 AM
At 1.020 (only 4 points above the projected FG), it's probably done, not stuck.1.020 is not a
bad FG for a brown ale, particularly if there were lots of less fermentable ingredients in it.
Posted in thread: No Gravity Drop In Secondary, Dessert Wine on 11-26-2014 at 02:38 AM
I think your later readings are missing a decimal place. Do you mean it is currently at 1.022,
after starting at 1.127?
Posted in thread: Malts on 11-26-2014 at 02:34 AM
I forgot to add the LME and the DME and added the magnum and boiled for 30 min. Then I added
the malts. Is it going to be ok? I am thinking I still should boil for the amount of time?You
only need to ...
Posted in thread: Harvest Ale Sourness on 11-25-2014 at 10:52 PM
Another thing to consider is that many people find that some yeast flavors include "tartness",
and 6 weeks on the trub would definitely impart plenty of yeast flavor.
Posted in thread: 3 day ferment and cidery taste on 11-25-2014 at 09:20 PM
Yes, that's almost 50% malt extract and 50% simple sugar. It should be thin, not much malt
flavor, and not great flavor. next time, instead of using so much sugar, try twice as much malt
Posted in thread: Sugar addition during fermentation : how much? on 11-25-2014 at 08:48 PM
Simple sugars ferment out more than 100% (apparent attenuation). The additional alcohol lowers
the overall gravity. All the unfermentable sugars are still there. You need to add a lot to the
OG to get...
Posted in thread: Forgot Gravity Reading before priming sugar on 11-25-2014 at 03:26 PM
Nice to see someone actually addressing the question instead of carrying on about bottle bombs.
3.2 sounds like a lot, but I personally would not be afraid of bottle bombs if the beer was
Posted in thread: using a wine yeast to ferment an IPA? on 11-25-2014 at 02:39 PM
Thanks Yooper, So you think that a wine yeast will perhaps struggle with or be relatively
unable to ferment the maltose in the grain without additional help if that is essentially the
only available s...