apeltes

LATEST ACTIVITY

• 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?
  I original...

• 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?