Recent content by faxe

Hi, I bottled my EIPA (blackrock malt extract) and realized that my room temperature is rather low (around 60-62). I have heard that this is too low. I'm wondering what temperature I should raise this to, and if higher bottle temperatures will produce carbonation faster. I bulk primed with...

Hi, I am almost ready to bottle and want to single prime (last time I bulk primed, why not try it this way this time) my beer. I am just looking to hear different techniques for doing this. For example, should I boil the sugar in water and then add the boiled solution to the bottle, or...

How much priming sugar should I add to a 750 ml bottle? I know its around a tsp for a 355, but what of a 750?

great, sounds perfect then. thank you for the help, much appreciated.

okay, I may be able to get ahold of a bunch of champagne bottles. Revvy, Why are their lips smaller, and is it almost universal for all champagne bottles?

Or how about this: Can I use wine bottles with my handcapper?

What are the risks? I tested this out today by flipping the bottle upside down - no leakage. Is the only risk that it might explode? I want to use a bunch of screw tops (mainly to save money) but don't want to lose my batch. help me out!

well my gravity reading at 1.030, so I guess its not done yet...I bought a brew belt and moved it to a room temp place, so hopefully it will work itself out now.

Alright, thanks! should I remove the cloths I have on it? Or should I just keep it at the same temperature? Seems like I should probably try and drop it a couple of degrees?

My ale (black rock IPA) was too cold, so I put it beside the heater. It has no risen to around 85-86 degrees. Its been there for two days. did I kill the yeast? what should I do.

Hi, I am making my first kit and I am about 3 weeks in, 4 being time the instructions suggest racking to bottle. I (foolishly) left my airlock off today for about 3 hours. Is the batch toast? Is there anything I can/should do? Should I add some priming sugar to restore carbonation

if the yeast stops bubbling, and i get the temperature back up, will the yeast start again?

is it okay?!

Originally it was 1.04 and now it is around the same. I suppose it is slightly less then the original, that's good right? the krausen didnt completely rise and fall. It was about an inch think and now it is like 1/2 an inch thick. is it too late??!!

Okay, so I just took a temperature reading and it was around 62-64 degrees F. I wrapped a bunch of stuff around it. How long do you guys thin it will take for the temperature to rise again so that the yeast will kick back in? Also, my hydrometer reading was the same as my original one, so its...