Last Activity:07-18-2016 12:45 PM
Likes Given: 23
20 Likes on 17 Posts
Posted in thread: Stuck Fermentation?? on 01-20-2016 at 07:25 PM
With the OG calculated (as per flars) you can figure out what your FG should be. This yeasts
attenuation is 73-77% simply multiply the last two number of your OG (1.070 would be 70) by the
Posted in thread: Fermentation Bucket lid covered in yeast on 12-26-2015 at 04:19 AM
Thank you for the info. It sounds like keeping the lid on is the better bet. I ferment low
typically 64ish but condition a few days at 70 to clean it up. Tend to get that caked on yeast
on the bucket ...
Posted in thread: Fermentation Bucket lid covered in yeast on 12-25-2015 at 05:59 PM
I open it to take tasting samples before im ready to keg. I dont have a spigot ( should get
one) I want to make sure I dont keg with too much aceteldhyde, sulfur etc ...
Posted in thread: Fermentation Bucket lid covered in yeast on 12-24-2015 at 11:22 PM
I am fortunate to get vigorous fermentation. I do 5 gallon batches in a 6.5 gallon bucket and
the krausen tends to go into my blow off tube. After the Kraussen settles it leaves a caked on
layer of ye...
Posted in thread: I'm as green as an alien on 12-21-2015 at 04:54 AM
The best place to start is by googling and reading "How to brew" its free online. It will give
you everything from basic to mid level brewing advice and information. Its the best starting
point. Then ...
Posted in thread: Raising then lowering fermentation temperature on 12-21-2015 at 04:50 AM
Quick update the aroma. Which seems like aceteldhyde went from about a 7 to a 2 over the last
few days. I used to open the fermenter and get an overwhelming aroma. Now its a faint smell and
when in th...
Posted in thread: O2 how long? on 12-18-2015 at 12:57 PM
Low gravity one minute high gravity 90s just a rule of thumb. In really high gravity there is
talk of a second o2 injection(Chris Whites yeast book)
Posted in thread: Raising then lowering fermentation temperature on 12-18-2015 at 02:36 AM
I'd be cautious about using "yeast nutrient". A guy sent me beers over and over trying to nail
down an off-flavor, and we went through EVERYTHING. Finally, in one PM he mentioned "yeast
Posted in thread: Raising then lowering fermentation temperature on 12-18-2015 at 02:05 AM
Malt has plenty of magnesium- no need to supplement that.Those numbers look good. What was the
mash pH? Maybe it's that simple?Dang it! Hoping we found the issue with the magnesium :mad:PH
5.3-5.4, I ...
Posted in thread: Raising then lowering fermentation temperature on 12-18-2015 at 01:53 AM
This is pretty much what I do too, but I don't cold crash before racking generally if the beer
is fairly clear.I don't supplement with zinc, and many other brewers don't. While yeast can
benefit from ...