Last Activity:10-11-2016 11:22 PM
Likes Given: 80
126 Likes on 102 Posts
Posted in thread: freezing yeast slurry on 10-05-2016 at 08:14 PM
No doubt some did die! I'm impressed it made acceptable beer! Interested in more input from
Posted in thread: $50 Dedicated HERMS on 10-04-2016 at 09:06 PM
Edit: wrong thread!
Posted in thread: Letting sediment settle after lifting fermenter before siphoning on 10-04-2016 at 07:27 PM
I move my fermentor first thing in a kegging session. By the time the keg is washed/sanitized
I'd wager the fermentor has had 20 or so minutes to settle. I move my fermentors as gently as I
Posted in thread: Do I need to dump this beer? on 10-02-2016 at 07:07 PM
It's hard to see on my phone but those could be little rafts of mold growing on the surface.
While mold looks gross it doesn't always make the beer taste/smell gross. Pull a sample. If it
tastes OK th...
Posted in thread: Refractometer post boil measurement on 10-01-2016 at 05:09 PM
It's a minute difference in the big scheme of things. I'd average the two since you can't
Posted in thread: Candi sugar added while high krausen on 10-01-2016 at 05:02 PM
Nice! RDWHAH comes to mind. ;)
Posted in thread: Candi sugar added while high krausen on 10-01-2016 at 04:28 PM
If it was my beer, I just roll with it as it is and let it be a lesson learned for next time.
If the block of sugar at the bottom of the fermenter is substantial and you just can't let it
be, I'd simm...
Posted in thread: OktoberFAST FG higher than expected on 10-01-2016 at 03:41 PM
I'd chalk it up to a high mash temp paired with 17% crystal malts in the recipe. That's quite a
lot, especially considering you will have a lot of malt intensity already thanks to the Vienna,
Posted in thread: 2nd Stove Top, First BIAB on 10-01-2016 at 03:35 PM
Way to make it work! Sounds like you're going to need to scale up your equipment this
Posted in thread: Candi sugar added while high krausen on 10-01-2016 at 03:32 PM
It's possible that the sugar brick will dissolve some into the wort and be fermented to some
degree. Sugar has to be in solution (dissolved) for yeast to work on it -- sacc doesn't have
teeth after al...