Last Activity:11-21-2011 3:49 PM
Posted in thread: Delayed bottling on 12-30-2010 at 02:22 AM
I opened a bottle 10 days after bottling. There was promising carbonation, so I left it. At
this point, it's been 18 days and the carbonation is perfectly on-target. Go figure! I guess
the yeast didn'...
Posted in thread: Delayed bottling on 12-14-2010 at 01:55 PM
I like the idea of using tabs. But I doubt the bottles will be completely flat when I add the
tabs. Is that a problem? Will I be making bottle bombs?
Posted in thread: Delayed bottling on 12-12-2010 at 01:28 PM
I like beer better than cardboard, so I'll take that advice.If I open the bottles to add prime
tabs... won't there be at least some carbonation in there already? Do I risk over-carbonating?
Posted in thread: Delayed bottling on 12-11-2010 at 09:30 PM
The bucket was covered and in a clean place. I'm not worried about infection. After a couple of
weeks, if it's flat, should I pour all of the bottles into the bucket to re-prime? Or should I
add a dos...
Posted in thread: Delayed bottling on 12-11-2010 at 09:18 PM
The beer sat in the bottling bucket overnight. It was soaked in bleach before use, and I'm sure
it was clean. I bottled the batch. Will it be undercarbonated or totally flat?
Posted in thread: Delayed bottling on 12-11-2010 at 09:02 PM
I added priming sugar to a batch late last night, but didn't fill bottles until morning. I
estimate approximately 9 hours passed.Question: will my batch carbonate?
Posted in thread: High Attenuation on 12-09-2010 at 08:01 PM
I keep track of the mash temperature, and it's very stable. I use a round cooler with the lid
filled with foam insulation. It works great. What I'll do is aim for a higher mash temperature
to reduce t...
Posted in thread: High Attenuation on 12-09-2010 at 02:17 PM
My all-grain brews tend to reach attenuation levels that are significantly higher than the
published ranges. I keep aiming for lower ABV, and I always miss the mark. For example, I just
used Wyeast Am...
Posted in thread: Why does amylase work at high temperatures? on 12-07-2010 at 08:48 PM
I think the consensus is that barley amylase is well-adapted to operate at germination
temperatures. Although it works at mash temperatures, it doesn't work as well... but that's
fine. We want to conv...
Posted in thread: Why does amylase work at high temperatures? on 12-07-2010 at 05:06 PM
My confusion is probably based on the chart below (from: ).It shows each enzyme having a
"range", so I assumed alpha amylase works poorly below 146F. Is that not the case?
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