Recent content by flugelizor

Yes, Brettanomyces for example ferments sugars that cannot be fermented by saccharomyces. So it is very common for bottles infected at bottling time to be over-carbonated, and/or explode

I like flars method. One way is to drop the yeast first. But a lot of new england brewers add the dry hop at about day 7 or so. Actually, a lot of NE brewers add two doses of dry hops. I like to estimate the date I think it will be done, and add the hops 3-4 days before that. If there is still...

Maybe it was "Home Beermaking by Brian Leverett" I will buy a used copy amd check it out. Thanks all for your help.

Good stuff! Thanks for the help!

Does anyone know of a good list of homebrew books? Particularly old books from 1970s and 1980s. I have been searching Google and Amazon without much luck. My first intro to homebrewing was a book from the library in about 1991. I don't remember what it was, but I would love to find that book...

Thanks for the Beersmith tip! I have been looking for a carbonation chart, but they all stop at 65F. But my conditioning temperature normally is in the 70s.

He went with a more traditional 3 vessel system from Stout. They had the room for it, and they are very happy.

Was it purchased, or coming out of storage? I have had trouble with that yeast dying off in storage. If purchased, curious what was the date? 24 hours is a long time for that little starter.

Sounds like you sipped out of the can for a while before you decided to harvest yeast out of it? This sounds unsanitary. Try this next time: 1. clean the can. 2. wipe down the lip with alcohol or sanitizer, 3. Pour out your beer 4. Add wort and swirl to mix 5. Pour it into a small bottle...

Disclaimer - I did not read it all. I just want to mention what threw me off: Make sure you check the volumes tab after scaling. Particularly the deadspace volume.

Good job! I love the Spike slogan "Your liver will fail before our equipment does"! I wonder if you will spill stuff on your bins every time you brew. (under the table)

I was always a bit wary of attenuation numbers. I always thought attenuation was more a function of yeast health combined with fermentability of the sugars. I am guessing if I used this yeast on pure honey, I could get FG down to 1.000.

OK, Chris00, Here is how I measured: The OG was read two or three times with a temperature compensating refractometer. the FG was read with the refractometer(1.031), and converted (1.012). then also read with a hydrometer (1.010)to compare. Just for accuracy sake, I just read FG again with...

Old thread, I know. But I just want to throw in my case. I just brewed an IPA with wyeast northwest ale 1332 OG=1.067, FG=1.010 attenuation = 84% Fermented under 68F ramped up to 71F All grain, plus 1lb cane sugar per 9 gallon batch. First keg tastes a bit boozy (vodka?) We will see if the...

Well, I learned something. I knew a raspberry pi could do it, but, that's news. Tech is cool. I am an engineer by education, software developer by trade, and when I saw the BCS, I said to myself- way more cost effective to buy, rather than code. No, I don't work for them.