belmontbrew

LATEST ACTIVITY

• Posted in thread: Refractometer on soured mash on 11-19-2012 at 01:33 AM
  Just to fill in the final numbers... I tracked fermentation for 7 days, and measured 8.6 brix
  this morning. Starting at 1.074, that gives an alcohol-corrected final gravity of 1.010. Given
  how low tha...

• Posted in thread: Refractometer on soured mash on 11-13-2012 at 03:31 AM
  The only thing that I could think of that would throw it off that dramatically would be alcohol
  - so it's possible a wild yeast got in there and started fermenting? How long did you let it
  sour mash f...

• Posted in thread: Refractometer on soured mash on 11-12-2012 at 01:17 AM
  Ok, post-boil on the refractometer is 1.074 for 91% apparent efficiency. This can't be right;
  it doesn't taste that sweet.

• Posted in thread: Refractometer on soured mash on 11-12-2012 at 12:54 AM
  I'm doing my first sour mash beer, and was wondering if anyone knows of any additional
  corrections that should me made to a refractometer reading. I was targeting a pre-boil OG of
  1.058, but the brix ...

• Posted in thread: Bayou Classic with Induction? on 03-12-2012 at 01:50 PM
  Did you try this? How did it work for you?Haven't tried it yet. Since I only brew once a month,
  these decisions can take a long time. :)

• Posted in thread: Why is Ice for cooling wort bad? on 03-01-2012 at 03:13 AM
  It's bad because of risk of contamination. I have done this on most of my batches over the past
  3 years (somewhere between 10 and 20?), until I bought a wort chiller a few months ago. I'd buy
  two bags...

• Posted in thread: Accidentally knowingly watered down beer on 03-01-2012 at 03:04 AM
  If (and only if) you would otherwise dump this beer, you could try the technique used in
  eisbocks.If you have a plastic bucket or keg and a freezer, you can start freezing the beer to
  the point where ...

• Posted in thread: Lager Issues: Gravity not changing on 02-29-2012 at 03:38 AM
  Thanks for the feedback! I'll definitely buy that the combination of not enough slurry plus a
  50% drop in viability led to a major underpitch. Now, 72 hours later, gravity is starting to
  drop and the ...

• Posted in thread: Lager Issues: Gravity not changing on 02-28-2012 at 03:00 AM
  I feel like I already know what the answer is, but...I'm trying my second lager right now, with
  the following details:OG: 1050Yeast: blend of White Labs 800 and 833Temp: pitched at 44F, now
  at49FTime ...

• Posted in thread: Bayou Classic with Induction? on 02-26-2012 at 04:50 PM
  Actually, with induction, thinner is better. You need a metal that is both magnetically
  susceptible, AND has enough resistivity to convert the induced electrical current into
  heat.AnOldUR: what's the ...