Last Activity:12-08-2013 5:39 AM
1 Likes on 1 Posts
Posted in thread: Brew Didnt Go As Planned on 12-08-2013 at 10:39 AM
. Well all those bubbles steadily formed a huge mass of bubbles and with some wort left I had
green star san foam from all the hop particulate oozing out of the carboy. Why in god's name is
there hop ...
Posted in thread: Help please. Co2 problem or maybe ok. on 12-08-2013 at 10:34 AM
I'm confused. Are you saying your CO2 cylinder side gauge is dropping, or keg side? I assume
it's the cylinder reading, as 40 psi seems high to carbonate at. 40 psi also seems low for
cylinder side, s...
Posted in thread: Starting small, need advice. on 12-06-2013 at 04:54 PM
I am going to strongly disagree with everyone who said 3 gallon batches are a waste of time. A
3 gallon batch, while taking an equal amount of time to brew initially, saves some time and
space later. ...
Posted in thread: Harvested yeast from a stout. Can I use it for my IPA? on 11-29-2013 at 11:37 AM
I would agree, but do a yeast washing. Don't just dump it on top of the lees from the old batch
(like a guy I know does - horrifies me, and he's gotten a bacterial pellicle doing it before :x
Posted in thread: Bottle Conditioning And Flat Beer on 11-29-2013 at 11:34 AM
What was your original gravity? If it was high, your yeast might be a little sick from alcohol
poisoning. The fact that it was carbonated at all means they are still working. Give it some
more time in...
Posted in thread: pH Stabilizer Recipe on 10-11-2012 at 03:40 PM
Hmmm, interesting points. If we consider that 25g of sodium anything creates 1320ppm sodium
(that is, 25,000mg/18.9271L), it is way over anything that occurs in most water sources.
(Someone please che...
Posted in thread: pH Stabilizer Recipe on 10-10-2012 at 07:48 PM
Hey all-I was suddenly intrigued by a product I had passed up for years without a second
thought. It is supposed to stabilize your strike/mash water to a pH of 5.2. I hadn't given pH
in mashing a thou...
Posted in thread: Using dextrin malt (or carapils) in extract brew on 03-29-2012 at 05:46 PM
This seems counterintuitive, as the dextrins are unfermentable and can't be broken down by the
amylase enzymes anyway. However, the grain also has normal maltose polymers that can be, and if
Posted in thread: To become a good brewer... on 03-29-2012 at 05:43 PM
I agree. Brew what you like. I've brewed beers that fellow homebrewers have tasted and didn't
like. "It's too malty/too hoppy/astringent?/boozy/too
sweet/undercarbonated/overcarbonated/etc." Well, I g...
Posted in thread: First and possibly second beer - soapy/ harsh/ bitter aftertaste on 03-29-2012 at 05:39 PM
I agree with Airborneguy. What were your bittering hops? Some hops have higher levels of beta
acids, and these can make the bitterness appear "harsher", or so claims my LHS owner.