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11-02-2012

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03-09-2014 9:54 PM

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  • Posted in thread: How to Calculate High Attenuation? on 08-30-2013 at 01:23 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 07:27 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 04:40 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
    informed otherw...

  • Posted in thread: what 5 grains to always have on hand on 08-12-2013 at 01:24 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
    buy doesn...

  • Posted in thread: Runaway fermentation getting stuck on 06-25-2013 at 05:58 AM
    Tommysauder - Yikes! "Gusher" sounds like an understatement.

  • Posted in thread: Runaway fermentation getting stuck on 06-20-2013 at 03:12 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 05:12 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...

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