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Join Date:

12-02-2009

Last Activity:

02-05-2016 10:37 PM

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LATEST ACTIVITY

  • Posted in thread: Is it just me? on 02-05-2016 at 10:26 PM
    Any of my bigger or darker beers I tend to wait just a little bit longer, but IPAs, PAs, etc...
    I give them the 2 week carb time and then pop 'em!

  • Posted in thread: Is it infected and by what? on 01-19-2016 at 01:57 AM
    I wonder....could it be coagulated fat from the nibs? Just a crazy thought.Aside from that I'd
    say if you didnt sanitize/soak the nibs in a neutral spirit as was stated above its quite
    possibly a micr...

  • Posted in thread: Re-introduction on 01-07-2016 at 02:16 AM
    Hey All,Greg here from RI. I joined a while ago when i was attempting (key word) to make wine.
    I just don't have the time to focus on it anymore and I've recently in the past 2 years or so
    started mak...

  • Posted in thread: Sugestions for topping off on 02-08-2010 at 11:10 PM
    Ive actually been using glass marbles like you would use for decorative vases or things of that
    nature. you can find them at someplace like Wal Mart in the floral arranging isle and they work
    like a c...

  • Posted in thread: whats next on 01-22-2010 at 11:07 PM
    I also would like to add that I wasn't meaning any disrespect to anyone! I guess the
    interesting thing about wine making is the many different ways people go about doing the same
    thing, which is why i...

  • Posted in thread: desprate help needed, driving off CO? on 01-21-2010 at 02:33 AM
    yeah exactly. at least what I know from my experience is that usually you can see the co2
    rising up from the bottom when its still in there and its much smaller continuous bubbles
    (kinda like soda whe...

  • Posted in thread: desprate help needed, driving off CO? on 01-21-2010 at 12:40 AM
    how do i tell when i've driven off all of the CO in my stabalizing stage? or how long should it
    take?i"ve been using a whip and drill for roughly 30 minutes....but still get foam when i stiri
    have a v...

  • Posted in thread: whats next on 01-18-2010 at 03:08 AM
    Yes, but active primary is usually about 5 days. Certainly not two weeks! You only stir in
    primary generally to break up the "cap" that forms, not to keep the yeast in suspension. Trust
    me, an active ...

  • Posted in thread: whats next on 01-17-2010 at 11:25 PM
    Sure, Just check out this link of recipes of the recipes recommend stirring one or two times a
    day during active primary fermentation. Also the book I use (Terry Garey's Joy of Home
    Winemaking) every...

  • Posted in thread: whats next on 01-17-2010 at 10:10 PM
    Actually most fruit and juice wines recommend that you stir/shake daily for a week or two to
    keep the yeast in suspension. I also would not bottle after only a few weeks in secondary. you
    need at leas...

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