Last Activity:12-08-2015 4:15 AM
1 Likes on 1 Posts
Posted in thread: Brewing California common on 12-08-2015 at 03:57 AM
Hah thanks beerthoven. I will take a gravity reading and report back.
Posted in thread: Brewing California common on 11-29-2015 at 07:03 PM
not much is happening during fermentation. After one day of fermenting nothing notable occurred
no real bubbling activity. Finally small time bubbling happened but lasted a short time. Does
this mean ...
Posted in thread: Pizza on 04-06-2014 at 02:08 AM
I want to make pizza. Will I have success if I use belle saison or safale us 5 as my yeast for
a dough? Very curious to know if these yeasts will workSent from my iPhone using Home Brew
Posted in thread: I made chestnut brown ale on 03-30-2014 at 01:32 AM
Thank you Sent from my iPhone using Home Brew
Posted in thread: I made chestnut brown ale on 03-29-2014 at 06:40 PM
Had it In fridge after two weeks of carbonation. Not really that carbonated. Can I expect my
beer to get more carbonated if i take out of fridge and let sit for two weeks. ? Or is the
yeast deadSent f...
Posted in thread: Making saison on 03-23-2014 at 02:27 AM
While boiling my wort, I noticed a film on the surface of my wort. It looks just like that film
which developes when boiled milk cools off. Any idea what that is?Sent from my iPhone using
Posted in thread: California common on 01-07-2014 at 02:39 AM
But the way I bottled my California common. I opened a bottle after only a week cuz I have no
patience. Pure awesomeness. Will keep then in bottles another 2 weeks Thanks
Posted in thread: Annual Christmas Cider on 12-28-2013 at 04:06 PM
1.What temperature is the cider during primary fermentation ? And do you have a boil step ?2.
How long is the primary fermentation process Thanks
Posted in thread: California common on 12-23-2013 at 01:57 AM
Thanks drain. Will give it a shot
Posted in thread: California common on 12-22-2013 at 08:45 PM
It is in fermenter sitting on yeast cake and trub. The bubbling had been over for some time
now. Do you think there is enough live yeast to eat the priming sugar?