Recent content by giligson

Cool project. I have a low tech version - you could call it a Sanke-Kettle Fermenter: http://worldclassbeer.blogspot.com/2013/06/life-loves-used-sanke-keg.html But can't be pressurized (much)

This is my version of a fermenter using a Sanke Keg - its very Low Tech by comparison but allows for the flexibility of using the Sanke in a multipurpose way (can still use as a Kettle or HLT etc) http://worldclassbeer.blogspot.com/2013/06/life-loves-used-sanke-keg.html

Stimon - all of us at my brewclub have been watching your Youtube Video and I see that you are planning to join Homebrewtalk. If you are visiting Vancouver BC in Canada in the next while be sure to include the last Thursday of the month - you are invited to come to one of our meetings :rockin:

Lots of threads on gelatin -here's one: https://www.homebrewtalk.com/f39/gelatin-finings-question-57634/

It will cause an anode/cathode type electochemical reaction which will erode the copper and deposit on the stainless (or is it the other way around?). Some will invariably wind up in the beer but it may not be enough to matter. I'm more concerned with long contact times with brass (as there...

It's funny this question - how much beer do I have to ferment to asphyxiate in a closed room - gets asked every few years. If you search around, someone actually did the calculation (its quite safe). BTW the "sting" from inhaling CO2 is a noxious affect as it converts to acid as it hits...

Sounds good. Remember any "lambic" is actually a pLambic (pseudo lambic) - so go ahead and get creative. Its more the bugs than the malt that get to "shine" in lambic. If you are trying to win competition, the only thing I would avoid is too much dark malts.

Yes, that's what I would do - didn't specify sealing pressure required.

If you feel it tastes OK then its done. I would be concerned about Acetaldehyde and diacetyl. Even when the gravity is down, active yeast are still "cleaning up" some residual products. I would consider leaving the corny unpressurized at room temp for another week then rush the carbonation...

I understand how it looks suspicious to you - spoon of some of the scum, smell and taste it: if its sour, or otherwise off, it may be infected. Even so it may still be worth bottling as a sour beer.

This will probably not be the best - the temp tolerance is too great (range of temp swing). I really liked this one that I bought off ebay: Digital Temperature Controller Thermostat Aquarium °F | eBay but you would have to get it shipped and also you would need to sort out an enclosure and...

You can "re culture" the yeast if you wish - ie build up a new cake from a small sample, this time in ideal conditions. But, don't use the current cake unless you want the next beer to taste like the current one.

How to Brew - By John Palmer - Yeast Starters and Diacetyl Rests

You lucky Americans with you cheap beer. In Canada the cheapest bottled beer will run you about $2 plus a 0.10 deposit on the bottle.

76% Apparent Attenuation That's done.