Last Activity:09-12-2014 10:56 PM
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Posted in thread: My brew's still "blubbing" on 08-16-2012 at 04:18 AM
Squeeky nailed it as to why your getting bubbles, by opening it you agitated the beer,
releasing CO2.I'd probably leave it longer in the bucket though, even though fermentation is
done conditioning is...
Posted in thread: Too good lautering? on 08-12-2012 at 03:21 PM
One question, it started to bubble about 8 hours later and it got so violent that it transfered
3 quarts to the blowoff container, as if by a siphon. Then, about 36 hours later the activity
Posted in thread: Terminology question on 08-08-2012 at 05:54 PM
Thanks for the help guys, although I think I may now have a slightly different problem - my
boiling pot is only 24 litres!!! Damn!Best solution IMO is to buy a turkey fryer, you get both
a 36L stockpo...
Posted in thread: Terminology question on 08-08-2012 at 04:23 PM
The way I do my all-grains is to basically take between 1/3 and 1/2 of the water I'll be
boiling, and use the remainder to sparge the grains, extracting most of the sugar (more water =
more sugar extr...
Posted in thread: Will astringency go away with time? on 08-07-2012 at 03:46 AM
I've gotten to where I have no problem dumping a batch if it doesn't come out right after time.
Dump it, and move on! Life is too short to drink bad tasting beer IMO...Finish your beer!
There's sober ...
Posted in thread: Partial Grain Mash OG Problem on 08-05-2012 at 05:42 PM
What yooper said, also depending on the temperature of the wort when you did your reading it
can easily be skewed by as much at .05 compared to the 60*F standard. (hot liquids are less
dense than cold...
Posted in thread: Sort of double pitching? on 08-05-2012 at 04:23 PM
Gonna have to respectfully disagree. According to the commonly quoted pitching rate of 1 mil
viable cells per ml per degree plato, a 100 billion cell smack pack would be good for a 5
gallon batch only...
Posted in thread: Sort of double pitching? on 08-05-2012 at 03:48 AM
There are 3 situations where a normal packet of yeast won't do the job in a 5 gallon batch...1)
When you have poor sanitation, and you need your yeast culture to out-compete any bacteria/mold
Posted in thread: Ruined on 08-05-2012 at 03:38 AM
Well this was before you pitched your yeast right? If I were you I'd have just brought the wort
back up to a boil to kill off any contamination, then depending on how much bathwater made it
in boil it...
Posted in thread: Will astringency go away with time? on 08-05-2012 at 03:33 AM
Well don't throw it out yet, I've had beer that tasted gross at the 2 or 3 week mark, but 6
months later tasted amazing. Time does amazing things.