Recent content by EthanDH

I read the post about the yeast condom and being able to serve a four day old fully carbonated wheat beer. I am not using that techniques so heres the situation. I brewed six days ago and had massive airlock activity which is common for the first three days. I have taken three consecutive...

You got it yooper. I topped off with about a half gallon of water to get my full five gallons.

I used a hydrometer for a bit but when my readings continually came out well off of what they should have been I ditched it. Any thoughts on my numbers though?

If it will finish around 1.020 and my OG is 1.016 how does your gravity increase with fermentation? Seems kinda cockeyed to me.

It was 1.016 and I did it right before I pitched the yeast

I've been brewing for three years now and I finally decided to use a hydrometer again. I put it in my wort at the required temp. 65 degrees. Here are my numbers... Balling: The side that starts at zero and has the largest space between it incriments. Its goes by fives. My number: 5 Specific...

Hey guys, Ive done my research here and have a question about aging and kegging. I only have one keg so i must age in the secondary fermenter. I just read that beer needs carbonic acid to age. If I mix in a bit of corn sugar in my secondary and age, do i need less psi in the keg when I transfer...

Thanks for the input guys. I already purchased the hefe yeast so next time around i'll go on your yeast suggestions.

Hey all, I am brewing my fifth or sixth wheat beer soon. The first I made had this wonderful banana/clove flavoring to it. I know it was imparted by the yeast and possibly the temps I was fermenting at. I went on the high side around 70 degrees. I have yet to replicate this taste to the...