Last Activity:09-13-2012 4:22 PM
Posted in thread: Substitute for booster? on 08-16-2012 at 11:56 AM
Okay, sounds good. On my next batch, Ill do a start reading, then an end reading. Thanks for
all the replies/help!-Chris
Posted in thread: Substitute for booster? on 08-13-2012 at 06:15 PM
Im not sure what OG and FG is, but I just looked at the ABV scale on the hydrometer. The beer
tasted fine to me...in fact, great...and while all of my friends agreed, those who drank 3 or 4
said they ...
Posted in thread: Substitute for booster? on 08-13-2012 at 02:45 PM
2% ABV? That doesn't sound right.How are you arriving at that figure?Hydrometer.What's your
recipe?It was the Mr. Beer West Coast Pale Ale, that comes with the kit. It had the "booster"
pack, which I ...
Posted in thread: Substitute for booster? on 08-13-2012 at 02:01 PM
My West Coast Pale Ale batches are coming out at about 2% ABV...I would like to increase that
by at least 2 more.I make 2 gallon batches...how much DME or sugar should I add?Thanks!
Posted in thread: Substitute for booster? on 08-13-2012 at 01:02 PM
Is there something I can substitute for the ABV "Booster" that comes with Mr. Beer recipes?
Posted in thread: New wort chiller on 08-10-2012 at 11:50 AM
Use the wort chiller until about 100 degrees. Then take a tub of ice water and pump it through
the chillerWhy not just use the ice water all the time? The whole point is to cool it quickly.
Posted in thread: Racking on 08-09-2012 at 02:01 PM
Ahhhh I see. I need to channel my inner texting lingo to keep up around here :)"IMO" or "IMHO"
(in my humble opinion) is not proprietary to this site...it has been common internet
terminology for 20 y...
Posted in thread: Question on carbing on 08-09-2012 at 01:51 PM
BOTTLE SIZE / SUGAR AMOUNT12 ounce bottles use 3/4 TSP.16 ounce bottles use 1 TSP.22 ounce
bottles use 1 1/2 TSP.1 liter/quart bottle use 2 1/2 TSP. 2 liter bottles use 1 1/2 TBSP.3
liter bottles use ...
Posted in thread: What's the best temp for bottle conditioning / carbonation? on 08-09-2012 at 01:05 PM
I was under the impression carbonation is achieved by the yeast eating the sugars, and
converting to CO2. I also thought high temps (over 80) kills off yeast. and colder temps
retards the process.
Posted in thread: New wort chiller on 08-08-2012 at 06:23 PM
I noticed that my tap water is a little over 80 degrees.What is your water source? Virtually
all water come from underground, and would be around the 60 degree mark...are you letting it
run long enoug...