Recent content by dankehoe1

You give me hope Sir.

Hi. I am an average level brewer, having done it for a number of years. Definitely not an expert, not a dope either. I have a Chimay clone that i let in the Primary for like, i don't know, 8 weeks. A long time after i should have racked it to the secondary. It was 100% undisturbed during this...

Lancaster PA. And, Density variation was one theory i had when I suggested Viscosity differences as a possiblity. It does, in fact, look very cool. So alive, self perpetuating biosphere of yeasty goodness. Mmmm, Get in mah belly!!

orly? Well, that certainly would jibe with the appearance of the currents. Also why my brew temp is > Ambient.

Well, Im not saying its not, since I obviously dont know what the answer is, but the way I see it, if it was CO2 related, I would expect to see some sort of pnuematic activity within the Brew itself in the form of visible bubbles, but as I understand the process, (may be totally wrong) the CO2...

OK, So, a noobish question to be certain, but here it is: In the primary, amidst the frenzied activity of the yeasties, what, on a mechanical level, contributes to the turbulence, and the, for want of a more accurate description, convection currents? I realize, or suspect, that this is not in...

greetins mate

Welcome from PA. I lived in Mass (Fall River) and wish i never left. Chorizo and Portugese bread??? Ooooh, yeah.

Hey. Well, I had brewed a bit about 5 years ago and stopped. I recently went to a friend's house and he had a sweeeeeet wine brew setup in his basement, several batches going at once. Real quality stuff too. So, I went and dusted off my gear, and bought a wine kit and started that. Then, i took...