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Posted in thread: How to Calculate High Attenuation? on 08-30-2013 at 02:23 AM
Thanks very much, WoodlandBrew! Very helpful references.For others, in case "attenuation"
wasn't clear, this is the amount of sugar that the yeast have consumed. A typical percentage
for beer is 75%, ...
Posted in thread: How to Calculate High Attenuation? on 08-29-2013 at 08:27 PM
Sorry if my question wasn't clear. As WoodlandBrew explains, apparent attenuation can appear to
exceed 100%, but actual attenuation will be less than 100% - which I have experienced when
making wine. ...
Posted in thread: How to Calculate High Attenuation? on 08-29-2013 at 05:40 AM
My mead (a peach melomel) is still fermenting, so my SG readings use my refractometer instead
of the hydrometer to not use a larger sample than needed until it's done. But unless I get
Posted in thread: what 5 grains to always have on hand on 08-12-2013 at 02:24 AM
I would include Vienna as a base malt. It has high diastatic power, and is highly converted so
it needs lower mash and boil times than 2-row or pilsner - besides tasting great. Although your
Posted in thread: Runaway fermentation getting stuck on 06-25-2013 at 06:58 AM
Tommysauder - Yikes! "Gusher" sounds like an understatement.
Posted in thread: Runaway fermentation getting stuck on 06-20-2013 at 04:12 AM
Thanks, frankvw. Mine settled back down after a couple of days, and now the yeast islands are
gradually settling. My issue must have just been the hot weather for the couple of days. I'll
bottle this ...
Posted in thread: Runaway fermentation getting stuck on 06-13-2013 at 06:12 PM
Frankvw, I'm curious whether you have any further updates. I have two small batches (luckily
just experiments for comparing some ingredients, so no big loss if something is wrong) in which
I have a si...