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12-03-2012

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03-26-2014 2:10 PM

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  • Posted in thread: Done or stuck? on 03-26-2014 at 04:34 PM
    I'm going to say after 3-4 weeks its done. There are ways to try to get it lower, but if it was
    me I would just bottle her up.At this point I'm inclined to do that, too. I'm looking forward
    to doing F...

  • Posted in thread: Done or stuck? on 03-26-2014 at 02:26 PM
    Okay, so I did the FFT, and I'm still confused... :confused:Here's how I did it:(Of course,
    sanitized everything), took a hydrometer sample (still at 1.029), transferred it to a pint-size
    mason jar, s...

  • Posted in thread: Done or stuck? on 03-21-2014 at 07:06 PM
    Ah, I see. I found another post that said I can use any yeast with the goal of fully
    attenuating the sample, and then I can compare that vs. the attenuation percentage range on the
    type of yeast I use...

  • Posted in thread: Done or stuck? on 03-21-2014 at 06:48 PM
    The fermentability of your own wort is what determines attenuation. The suggestion for a forced
    fermentation test is good.So if the wort, not the yeast determine the degree to which it is
    fermentable,...

  • Posted in thread: Done or stuck? on 03-21-2014 at 03:15 AM
    I've had an extract Old Ale in primary for three weeks. Starting at 1.080, I was expecting a FG
    of 1.020-1.023 based on this yeast (Wyeast 1318). A week ago it was at 1.030. At that time I
    roused the ...

  • Posted in thread: Crazy level of Bicarbonates on 06-17-2013 at 02:41 PM
    Ha! A few of them really taste good. But a couple of them are so high in iron that they taste
    like liquified metal...The Native Americans considered these waters holy, and in the Victorian
    Era they we...

  • Posted in thread: Crazy level of Bicarbonates on 06-15-2013 at 04:18 PM
    Thanks for the input, everyone. Taking a closer look (I was specifically focusing on the Twin
    Spring), even the Magnesium level is about three times the high end of the optimal range for
    brewing. Mayb...

  • Posted in thread: Crazy level of Bicarbonates on 06-14-2013 at 10:38 PM
    I'm an extract brewer and I usually use municipal water (adjusted with gypsum and campden) and
    that works just fine. But a nearby town has several natural mineral water springs that produce
    waters tha...

  • Posted in thread: Oaking a "green" beer on 03-25-2013 at 02:30 PM
    Glad to hear you had success from a similar situation, BlauMaus.I did a taste test a couple of
    days ago, and it seems to be improving. I still felt the oak was barely perceptible (but again,
    these are...

  • Posted in thread: Oaking a "green" beer on 03-20-2013 at 08:32 PM
    Thanks, Jeep. I'm thinking the same thing, but it's my first big beer so I was a bit nervous
    about it. I used cubes instead of chips, and from everything I've read here and elsewhere, it
    sounds like t...

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