Last Activity:04-11-2014 10:46 PM
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5 Likes on 4 Posts
Posted in thread: Second Straight Batch Lost to Contamination :( on 01-04-2014 at 09:47 PM
I agree with pie man. Especially hoses. The are difficult to get clean. You may not be able to
see a slight stain on the imside. New one are cheap at any hardware stores.
Posted in thread: Coconut Kava Stout on 01-01-2014 at 03:41 PM
Posted in thread: Coconut Kava Stout on 01-01-2014 at 06:09 AM
You may not get the relax feeling from the kava. The yeast may eat it and get that relaxed
feeling. Yeast love caffiene too. That is why adding coffee to beer just yields flavor.Although
just before b...
Posted in thread: Beer with Ginger on 01-01-2014 at 05:51 AM
Be carefull with ginger. I haver never made it in beer but I have used it in wines. Spices are
strong in alcohol. They can overwelm everything.
Posted in thread: Fast Fermentation on 01-01-2014 at 05:42 AM
After you transfer you will lose some to the "lees." When you bottle you can top up with
distilled water to 5 gallons. I usually taste it when I bottle. If it is a bit strong I top it
up. Most times I...
Posted in thread: Yeast on 01-01-2014 at 05:35 AM
You should rehydrate your yeast with a half a cup of blood warm water till it bubbles. When you
pitch the yeast you should swish air into the wort for 5 to 10 minutes.It will make for a mutch
Posted in thread: Have anybody ever solved the "earthy, dirty" aftertaste issue on 12-25-2013 at 05:14 PM
Yes it is. Of course you can overdue it, but i've been using it almost 20 years. I shake
everything when i pull it out of the water. I never had any chlorine taste in my beers.
Posted in thread: Have anybody ever solved the "earthy, dirty" aftertaste issue on 12-24-2013 at 02:16 PM
If it went bad after bottling, it is sanitation. Start using chlorine Bleach. I am sure it is
available. It is more effective and cheaper. A capful in a sink of water for sanitizing
equipment. A small...
Posted in thread: Beginner question re: buckets and carboys on 11-06-2013 at 05:42 AM
Since you got the equipment you should a secondary fermentation. It's always worth it. It isn't
hard to do.
Posted in thread: Coffee Grounds on 11-06-2013 at 04:50 AM
Just let it set. A month in the secondary.Afer that you will get the slightest dusting of trub
in the bottle. Maybe some coffee grounds. Not a lot though.I made a mocha stout once and the
trub tasted ...