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Posted in thread: Stuck Fermentation w/ 1056 on 05-17-2011 at 07:15 PM
would it surprise you to know that I medaled in every homebrew competition I ever entered?yes
:DI'm just giving you a hard time, but here is my FWIW: Only culture yeast from bottles that is
hard or im...
Posted in thread: Stuck Fermentation w/ 1056 on 05-17-2011 at 06:54 PM
Mashed at 170, pitched yeast from 4 Sierra bottles (which aren't even bottle conditioned, but
are krausened), racked to secondary at 1.037, and now are considering raising beer temp to
Posted in thread: IPA trouble: fermentation, flavor on 03-07-2011 at 06:25 AM
Gotcha. Thanks! So I'm assuming it's a good idea to release the co2 from time to time in order
to make sure your efficiency is high. That sound right?Not sure what you mean...
Posted in thread: IPA trouble: fermentation, flavor on 03-07-2011 at 06:23 AM
It probably tastes light and hoppy because you made a beer with a 1.050 OG and 135 IBU's!!! I
wouldn't worry about it now, but next time use 9 or 10 lbs of LME for a big IPA like that. I
agree that th...
Posted in thread: Yeast Nutrient in a starter?? on 02-09-2011 at 02:07 AM
Has anyone used the White Labs WLN1000 Yeast Nutrient? It says to add 1/2 tsp per 5 gallons,
but if I add it to a starter, do I add a full 1/2 tsp based on the overall beer volume, or do I
scale back ...
Posted in thread: Hefeweizen FG under 1.005 on 02-02-2011 at 10:25 PM
It's an extract batch. I suspect that his reading is off by a bit too, but I've seen hefes
attenuate really low before. The Weihenstephaner yeast goes nutz if it gets too warm.I know it
was an extract...
Posted in thread: Hefeweizen FG under 1.005 on 02-02-2011 at 05:18 PM
If it tastes alright, it's probably not really at 1.003 and I would calibrate your hydrometer.
If it is really at 1.003, then something went wrong, and it probably doesn't taste right. To
Posted in thread: Question as to how big of a starter do I really need? on 01-19-2011 at 11:39 PM
BTW a 4/11/11 best buy date equals a 12/11/10 production date. White labs dates are 4 months,
not 3, after production. So, you actually may have needed to make a bigger starter
Posted in thread: Water chemistry Primer questions/advice on 01-16-2011 at 06:57 PM
171 ppm of chloride and less than 3ppm of sulfate is not going to make a very good apa or ipa.
IMO in those beers you need higher sulfate ratio
Posted in thread: A Brewing Water Chemistry Primer on 12-06-2010 at 09:51 PM
If I take a mash PH reading, and it is too high, ho0w much lactic acid would I need to add in
order to get it into range? Is there a formula or equation?