Last Activity:02-17-2014 11:28 AM
1 Likes on 1 Posts
Posted in thread: Bottle infection? Yeast? on 02-09-2014 at 07:40 PM
So, for anyone stumbling upon this thread, that stuff at the top of the bottle is likely either
trub or yeast. None of it ever grew after it appeared and the beer tastes great. Not everything
Posted in thread: Starsan in fermentor on 01-25-2014 at 12:14 AM
No no no, it will be just fine. Let it do it's thing.
Posted in thread: Bottle infection? Yeast? on 01-24-2014 at 01:39 AM
Okay, here's the catch to the bottle cap idea: I bottled a few Grolsch bottles and they have
the same things in them. So that leaves the priming bucket and racking equipment, if it is an
Posted in thread: Bottle infection? Yeast? on 01-23-2014 at 05:38 PM
Okay, gave the photos another shot. Here are two close-ups of one of the bottles.
Posted in thread: Bottle infection? Yeast? on 01-23-2014 at 05:19 PM
About a week after bottling a tripel, I have begun noticing small (2-4mm wide, generally
roundish, white; not present in the secondary) chunks of material floating on the surface of
each bottle (there...
Posted in thread: Belgian Extract SRM on 11-22-2013 at 03:04 PM
Thanks, this really helps.
Posted in thread: Yeast starter for a Belgian-- Candi Sugar? on 11-21-2013 at 05:27 PM
Thanks for the info!
Posted in thread: Yeast starter for a Belgian-- Candi Sugar? on 11-21-2013 at 12:33 AM
Right, so I'm wondering about Malt + simple sugar, not Malt vs simple sugar. I just wonder if
the addition of a little bit of sugar might help prepare the yeast better.
Posted in thread: Yeast starter for a Belgian-- Candi Sugar? on 11-19-2013 at 04:23 PM
So I'm going to make a yeast starter for a Tripel and have read alot about preparing the yeast
with appropriate sugars for the wort it will be pitched into. What I have read only describes
using DME f...
Posted in thread: Belgian Extract SRM on 11-17-2013 at 08:36 PM
It's a very common technique - you can also add the extract at flameout. Google late extract
addition.Thanks. So, with extract, is there any reason to add it so early in the boil at all?