Last Activity:03-13-2015 2:49 PM
2 Likes on 2 Posts
Posted in thread: Quick yeast cake with no fermentation on 10-14-2012 at 07:12 PM
Depending on the freshness of the yeast, type of yest, and starting temp you may have a little
lag time. What your seeing in the bottom of the fermenter is for sure break material from the
boil. I wou...
Posted in thread: Why Not? (a hydrometer question) on 09-10-2012 at 11:27 PM
If it is glass hydrometer I would be afraid of breaking it when I tried to get it out. They can
be pretty fragile.
Posted in thread: Are there US readymade systems? on 09-09-2012 at 09:21 PM
I would like to know as well.
Posted in thread: Fermenting W-34/70 lager yeast at 63F? (higher than normal). Or stick with US-05? on 06-09-2012 at 02:06 PM
I have wondered if 34/70 would do well at warmer temps. Maybe something akin to steam. Has any
fermented with it at warmer temps?
Posted in thread: Chilling Options on 05-23-2012 at 10:08 PM
I would suggest taking a look at the no chill method. Search it on this site for more info. I
used to use a chiller but have fell in love with no chill. By changing over to a single batch
sparge and n...
Posted in thread: Three things to open beer on 02-11-2012 at 12:57 AM
Seat belt buckle
Posted in thread: Problem with my yeast on 01-15-2012 at 09:43 PM
Potassium sorbate is used in wine making to prevent fermentation from restarting. That is
probably the culprit.
Posted in thread: 12 Gal carboy? on 01-12-2012 at 11:47 PM
You could get a 15 gallon glass demi-john from midwest for $60. They also come with those
baskets for moving them.
Posted in thread: Shipping a full 5 gal corney on 01-02-2012 at 08:25 PM
If you are flying, bottle some and cram them into a checked bag. Make you wrap them well cause
those baggage guys will break them for you.
Posted in thread: Vienna / Victory Malt, what's the difference? on 12-30-2011 at 02:37 AM
I would say that is large amount of victory. Every thing I read suggested a max usage of 15%. I
am guessing it's going to have a massive toasty/nutty flavor. I bet it still turns fine. A lot
of my bet...