Last Activity:03-18-2014 2:28 PM
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Posted in thread: The Effect of Rousing on Attenuation and Yeast Behaviour on 11-26-2013 at 06:30 PM
After reading a bunch of (often conflicting) message board comments about rousing yeast to help
a stuck fermentation I found this old 1939 Journal of the Institute of Brewing article on
Posted in thread: Overshot OG on Nut Brown Ale on 11-11-2013 at 03:47 PM
Also, flocculation and attenuation are not the same thing! And an extra 10 points on the OG is
going to be 2-3 more points on the FG. :mug:Thanks, I know you are right just got them mixed
up, Monday m...
Posted in thread: Overshot OG on Nut Brown Ale on 11-11-2013 at 02:41 PM
I brewed a partial-mash BIAB nut brown ale yesterday (3 gal partial boil). The estimated OG was
1.050 but came out 1.060. I used the new Mangrove Jacks Newcastle Dark Ale yeast, which is
billed as mod...
Posted in thread: Man, I love Apfelwein on 08-16-2013 at 07:36 PM
My batch has been sitting for 5 weeks now and although I don't plan to bottle until the 2 month
mark, I'm starting to think if there is anything else I'll need to do prior to bottling? Edwort
Posted in thread: Bee Cave Brewery Robust Porter on 08-01-2013 at 06:27 PM
I brewed this as a partial mash BIAB and got an OG of 1.070, pitched S-04 and let it sit 3
weeks in primary at 64-67 degrees. FG was very high at 1.028, so either I didn't aerate enough
(doubtful) or ...
Posted in thread: S-04 vs. 1272 on 07-23-2013 at 07:21 PM
Well, for one S-04 is a dry yeast and you aren't supposed to make starters with dry yeast, so
that may be the reason why you aren't getting much activity. You are just supposed to rehydrate
and then p...
Posted in thread: Man, I love Apfelwein on 07-22-2013 at 02:04 PM
You need to let it sit three times as long as you have, the sour/tartness will smooth out with
aging. It's excellent left dry once it is done aging, be patient and you won't have to mess
Posted in thread: Partial mash on 07-03-2013 at 06:24 PM
I want to try to do a partial mash brew. My recipe call for 12 lbs of grain and 1.25 lbs of DME
. 12 lbs sounds like alot to steep . I did an all grain last time but a guy I know said I
should try par...
Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 06-20-2013 at 03:15 PM
+5 = 26,477
Posted in thread: Apple Wine is Sour and Bitter??? on 06-20-2013 at 03:14 PM
The sourness might be that it wasn't allowed to age long enough. I've only made one batch but
let it sit for 4 months before bottling, it is refreshingly tart and dry but not sour. Two
months is proba...