Last Activity:10-19-2013 8:43 AM
Likes Given: 20
4 Likes on 4 Posts
Posted in thread: Yeast question on 05-19-2013 at 04:45 PM
Skip any outside the bottle. How long has the seel been broken? Plus that looks like a huge
amount of yeast for a five or ten gallon batch.
Posted in thread: Help! Party in two weeks. on 05-13-2013 at 04:17 PM
I don't think you 'can't' make a batch with all that Munich, I just don't know how APA/IPA
esque it would be. But looking around, I was reading some reports of 30% Munich for IPA/APAs
with good result...
Posted in thread: Forgot to stir priming solution on 05-13-2013 at 03:05 PM
It's good to first pour in priming solution, wrap your siphon hose a bit along the bottom of
bottling bucket (or I bottle from kettle but either way) and allow the beer to swirl,
integrating the beer ...
Posted in thread: should you pasteurize your homebrew? on 05-13-2013 at 01:58 AM
You don't need to (I never have), and if you choose to do so, don't do it until after properly
bottle conditioned (heat pasteurizing will kill yeast, you're priming solution will not
ferment, and ther...
Posted in thread: Oops... No priming sugar added on 05-13-2013 at 01:49 AM
Sorry, forgot about the 22 oz thing. The new calculation I got was .15 oz brown sugar per
bottle, or 4.32 grams. Food for thought
Posted in thread: Oops... No priming sugar added on 05-13-2013 at 01:32 AM
I ran it through homebrewdad's priming calculator (using 0.09375 gallons ie one 12 oz bottle).
It says, for brown sugar use .08 oz, or 2.31 grams per bottle. If you have a gram scale, you're
Posted in thread: Help! Party in two weeks. on 05-13-2013 at 01:19 AM
10 gallons? You'll need more base malt (pale malt)-- say a good 10 lbs or so. Although I am not
sure it'll all fit into mash tun with the 6 ga or what ever you will mash with....Maybe do a
Posted in thread: Oops... No priming sugar added on 05-13-2013 at 01:16 AM
The glucose is not essential- any sugar will ferment. However, sucrose is more fermentable, and
thus less is required (roughly 25% less).
Posted in thread: Need help, carbonation on 05-13-2013 at 01:06 AM
What was the batch size, and how much priming sugar (and what sugar, ie, dextrose?) did you
use? What temp were they bottle conditioning at?Generally speaking, the trick is to do one oz
dextrose per g...
Posted in thread: 2013's How many gal of homebrew in 2013 on 05-06-2013 at 03:59 AM
+ 5 gallons citra centennial brown ale21307