Last Activity:04-05-2014 8:53 AM
3 Likes on 3 Posts
Posted in thread: Made my 8th lager, this time sulfer smell wont dissipate on 04-06-2014 at 03:04 PM
Sulphur smell? You sir have a beer demon. Give Sam and Dean Winchester a call I'm sure they can
fix it up.yeah, i just tried them, seems that the line is busy! :mug:
Posted in thread: Made my 8th lager, this time sulfer smell wont dissipate on 04-06-2014 at 02:45 PM
i did indeed to the diacytl rest before i racked to secondary, i mistyped in my first post.
meant to say i did the rest BEFORE secondary. My OG was only 1.038Used Saflager-S23. i pitched
at about 60 d...
Posted in thread: Made my 8th lager, this time sulfer smell wont dissipate on 04-05-2014 at 01:44 PM
11 days to ferment out at 54 deg F, put into secondary for 7 days, diacytl rest for 24 hours at
68 deg. F, then into the kegerator at 36 deg. F for cold storage. i have followed this the same
as all t...
Posted in thread: Newbie question around hops on 04-05-2014 at 01:36 PM
It falls down to the bottom and hangs out with the dead yeast. most transfer the fermented beer
to a secondary conditioning carboy leaving behind all the hops and yeast.
Posted in thread: Made my 8th lager, this time sulfer smell wont dissipate on 04-05-2014 at 01:34 PM
So i have my 8th lager Ive done, lagering in my kegerator. Every one ive done so far, i get the
sulfur smell while its fermenting, just like usual, and then go away usually after i condition
it. i hav...
Posted in thread: Question on cider sweetness on 04-05-2014 at 10:52 AM
Do most let it ferment out, let is clear up, then kill the yeast, then back sweeten OR let it
ferment to your desired alcohol % and sweetness then kill yeast and finally put it on cold
Posted in thread: Question on cider sweetness on 04-03-2014 at 11:54 PM
So I bought Muntons Gold Berry Fruit Cider for the hell of it on my way out of the beer store
to give it a try.When making cider, are you supposed to let ferment out completely or stop it
Posted in thread: Kegging uncarbonated bottled beer on 08-16-2013 at 11:28 PM
I poured about 40 bottles of uncarbed beer into my keg and force carbed it. Turned out fine.
Set the psi for 30 psi for two days, and you should be good to go
Posted in thread: Two and six row barley malt - equivalent DME on 03-27-2013 at 01:42 AM
It just says made with a complex blend of two and six row barley malt.
Posted in thread: Two and six row barley malt - equivalent DME on 03-27-2013 at 01:20 AM
Trying to mimic a bear thats made with two and six row barley malt.What would be the equivalent
in dry or liquid malt extracts?Seems im limited to the usual like Golden, Light (Pilsen),
Wheat, Amber M...