- Posts 17
Last Activity:10-16-2012 1:25 PM
Posted in thread: Can I just never buy yeast again? on 10-16-2012 at 04:21 PM
How do you know mutations haven't occured yet, then? There are many different mutations, but
the ones most notable for home brewers are:Loss of flocculationLoss of ability to convert
Posted in thread: Rye Pale Ale Brew on 09-10-2012 at 01:28 PM
The most active period of your fermentation might also be complete. Let it stand for two weeks
and do a gravity reading over two or three days. If the gravity stops dropping, it's complete.
Posted in thread: Extract Belgian Tripel- My first non-kit brew! on 09-03-2012 at 10:19 AM
It also gives better hop utilization.
Posted in thread: First Brew, I'm a bit worried! on 09-03-2012 at 09:22 AM
Someone will be right by to tell you to relax and dont worry and have a homebrew (RDWHAB).
Having a temperature in the upper ranges of recommended is not a problem when it's right after
pitching. The ...
Posted in thread: How to pronounce... on 09-03-2012 at 08:32 AM
Here's how I roll:Mash TON (of bricks)WERTSAHZ
hopsWILL-UM-ETTĘP-FEL-VINEHEF-EH-VIZENTROOBA-SEE-TUHL (I'm a chemistry
Posted in thread: 2 stuck FG's on 08-31-2012 at 10:54 AM
That will only help if what stopped the FG is the attenuation % of the yeast. If there's no
more fermentables, there's no more fermentables. I doubt it would have any effect, and would in
the best cas...
Posted in thread: White film on oatmeal stout after botteling on 08-31-2012 at 10:48 AM
And it also shows that you never throw out a beer unless it tastes like rotten meat or
Posted in thread: Cheese Safety on 08-31-2012 at 08:47 AM
Milk does not need to be pasteurised to make a safe cheese. Often, a better cheese is achieved
without pasteurisation. The danger zone is the temperature where pathogens like the deadly
Posted in thread: cheese wax on 08-31-2012 at 08:37 AM
An issue with waxing is that infections can occur beneath the wax, so keep an eye out for
growing bumps and pustules in it.
Posted in thread: Cheese won't work.. And I live in Wisconsin.. on 08-31-2012 at 08:31 AM
Check that your milk is not about to expire. It needs to be as fresh as possible. How is your
rennet stored? I use liquid rennet, and one time I made cheese 4 months after opening the
bottle. It was s...