Last Activity:10-03-2013 12:03 AM
2 Likes on 2 Posts
Posted in thread: Higher OG brewing and fermentation questions. on 10-02-2013 at 04:08 AM
If its thumping, let it thump. No sense racking off of yeast that is obviously not about to
die. Are you dry-hopping? Some people will move to secondary to dry hop, however it's probably
Posted in thread: Old Ingredients on 09-27-2013 at 10:38 AM
Hops lose their bitterness and flavor over time. Even vacuum sealed in a freezer they will lose
power. I say brew it up and just add more hops than you otherwise would. No sense wasting
Posted in thread: Kegging / Clarity question on 09-27-2013 at 10:18 AM
I've done identical batches with Montrachet Red Star wine yeast and s-04. They both fermented
to 1.000 in a week.
Posted in thread: Coopers English bitter on 09-26-2013 at 01:26 PM
My FG came out at 1.009OG was 1.046I bottled after two weeks in primary.If you take gravity
readings on consecutive days and the reading hasn't changed, you are safe to bottle. However,
it's often con...
Posted in thread: how to control ferm. without a temp controlled environ on 09-26-2013 at 07:56 AM
Certain yeasts do better than others at higher fermentation temps. For example us-05 does
better than s-04.There are a couple cheap and simple ways to control fermentation temps. Two of
the easiest ar...
Posted in thread: hi I need lil help on 09-26-2013 at 07:49 AM
Yes. I does not contain preservatives.
Posted in thread: AG equipment advice for an extract brewer on 09-26-2013 at 06:43 AM
You can get a bag and do brew in a bag (BIAB).Or you can make a mash/lauter tun. This is
usually done by converting a water cooler. Or you can convert a fermenting bucket by either
adding a spigot wit...
Posted in thread: Yeast starter for cider? on 09-26-2013 at 06:37 AM
I usually make a low gravity LME starterYou don't need a malt-based starter for cider because
the yeast won't be consuming maltose as in beer. An apple-juice starter is fine if you are
Posted in thread: Kegging / Clarity question on 09-26-2013 at 06:33 AM
Cider, more than beer, tends to improve when bulk-aged. I find that cider usually clears after
a couple months at fermentation temperature but much faster, maybe a week when cold-crashed. If
Posted in thread: Dissolving the Sugar in Water? on 09-26-2013 at 06:27 AM
Shaking it in the half emptied containers introduces lots if O2+1 on adding O2Inverting the
sugar is a bit longer of a process than just boiling it until dissolved. I don't think you will
change the f...