Recent content by BeerClaw

So I broke down and ordered a keg after bottling for 8 years. It is a new keg and it has an oily metal kind of smell. How do I initially clean this, oxyclean? Can I let oxyclean sit in it over night?

Many thanks! Should I dose with potassium metabisulfite at secondary transfer and then again when I add the cherry juice and sorbate? After secondary transfer I am going to cold crash until it is clear. So the cherry/sorbate will not be done for about a month. Currently the cider has no sulfites...

I've yet to find that post here, I keep coming up with people looking to ferment cider with Sorbate in it already though. Other places I am getting quite a variation in amounts to add. I'm looking to make sure it doesn't ferment in the bottle but I also don't want to ruin the taste at the same time.

Is there a consensus as to how much Potassium Sorbate to add per gallon for sweet cider? Do I have to added potassium metabisulfite with it and how much? Is there a certain dosage timing for all the additives? Currently I have 3 gallons of cider that is ready for a secondary transfers. The...

After your reading you will know for sure if it is done. What looks to be krausen in the picture appears to just be left over gunk from the fermentation. It does not always sink to the bottom, particularly when it sticks to the top of the carboy.

Hi all, Next week I'm adding 6lbs of sour cherries to my Quelque Chose clone. What is the best way to sanitize them, currently they are pitted and frozen. I was thinking of just heating them without boiling the crap out of them. Not sure if there is a better route. Also: Does it matter if...

With your next starter keep in mind that they do tend to smell, sulfur/rotten egg seems to be the most common. Your noise tingling was likely due to inhaling co2 in the solution. I'd guess everything is fine with your beer. Belgian yeast tend to be a little funky/sour and this will mellow with...

Okay, looks like the krausen that stuck to the carboy is just slowly falling onto the top. If it has fermented out and your gravity is stable you could bottle now. Personally I would rack this to a secondary to clear it out for about a week. If you skip the secondary is it going to be tough to...

What exactly does this krausen look like? Thin white film or tiny clear bubbles etc? I've never had any krausen after three weeks, the top should just look clear.

One vile is good if you are doing a starter. If you don't want to do a starter then pitch multiple viles. I'd suggest using a blow off tube as well. Big beers pitched with a healthy amount of yeast tend to blow off.

Canadian Homebrew Supplies has Lactose and about everything else you could want: http://homebrew-supplies.ca/viartshop/

I'm about to brew a Dubbel that I'd like to be somewhat like Westmalle's. Below is the ingredients I have, any suggestions? What about mash temp, fermentation temp etc? 3lbs Pilsner DME 5lbs Pale Malt 1lb Belgian Aromatic Malt 1lb Belgian Special B 2oz Debittered Black Malt 1lb D-90...

The sulfur taste is common. It is mainly from the yeast and it will dissipate over time. Apple juice itself is also rather sulfury. Cider is best when it has aged. Some people bulk age it in the carboy for a few month. I personally bottle once it has cleared and then bottle age. 6-12 months is...

Around 68f, I moved it near a heat register today. How do you go about testing a hydrometer?

The gravity did not move for two weeks before I racked and repitched. I had not used s-33 before either and from what I have read after the fact it is problematic. I've now moved the carboy near a heat register and I'll see if that gets it going. I am rather concerned about bottling such a sweet...