Last Activity:04-26-2014 11:58 AM
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Posted in thread: Over 3 weeks in the fermenter?? on 02-01-2014 at 03:24 PM
You really aren't going to get an accurate read on fermentation completion without a gravity
reading. Check the gravity. Also, you're going to need to rack it soon or you can get off
flavors from sitt...
Posted in thread: kegging a big beer on 02-01-2014 at 01:14 PM
yes..Are you sure about this? I've never heard that ABV would affect the amount of time
necessary for force carbonation.
Posted in thread: Forgot to add honey on 01-31-2014 at 02:03 AM
Well, if you want your beer to be carbonated you'll have to add some sort of sugar for bottle
conditioning. You're right, there might be some oxidation issues but you'll have to weigh that
Posted in thread: Late malt addition question on 01-31-2014 at 01:58 AM
That Midwest quote is correct. Higher gravity/increased sugar content decreases hop
utilization. This is because the increased sugar content makes it harder for isomerized alpha
acids to dissolve in s...
Posted in thread: Looking for hops.. on 05-21-2013 at 01:02 AM
Anyone know where I can get el dorado, Hallertau Blanc, Hull Melon, Mandarina Bavaria, Triskel,
and Wah-iti hops for sale in the US? Or at least a reasonable site abroad.
Posted in thread: lager on 03-14-2013 at 01:56 AM
It sounds like you are going to run into a host of issues trying to first cool the wort to
lager temp and then maintain a consistent temp of 50ish. I would say go for a clean american
ale yeast or a h...
Posted in thread: Yeast not Proofing on 10-21-2012 at 04:40 PM
Hi Saramc, are you saying that yeast not foaming during proofing is a misnomer? The reason I
ask is that I know with bread yeast the manufacturer specifically says if its not foaming its
no good and w...
Posted in thread: Yeast not Proofing on 10-21-2012 at 01:37 PM
Did you have sugar or go ferm in the water? You'd only be rehydrating it otherwise.
Posted in thread: Yeast not Proofing on 10-21-2012 at 01:00 PM
Hi all, was making a mead yesterday and my yeast didn't proof (5 g D47 in 2 oz water 7g
Go-Ferm). Figured it was a bad batch then did my second packet, no go. Then my third, still the
same. I've never...
Posted in thread: Düsseldorf Altbier brewing on 06-03-2012 at 09:46 PM
Yeah, I would recommend 1007 as well. Pitch it cool and keep it there for the bulk of
fermentation, 60 or under.