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12-14-2008 6:22 PM


  • Posted in thread: Stuck fermentation on 12-15-2008 at 03:29 AM
    So I already racked to the secondary,and took some yeast with it. The new cover has a much
    tighter airlock, so maybe I'll see what happens. I also moved it to slightly warmer location
    not far from the...

  • Posted in thread: cold break on 12-14-2008 at 06:22 PM
    If you mean what techniques do we use to lower the temperature quickly, then thats easy: I dont
    do a full boil, I have about 2-3 gallons in the pot. the pot is placed into a sink with ice,
    salt and co...

  • Posted in thread: Stuck fermentation on 12-14-2008 at 05:18 PM
    The temperature is 68. It has been in the primary now for 13 days. I will look up the beano
    solution. Should I move this to a secondary or maybe still too early?

  • Posted in thread: Is Apfelwein Kosher??? on 12-14-2008 at 02:00 AM
    Since I keep kosher, i can answer this. All beer , unflavored, is kosher. There is no grape in
    it, so the apfelwein should be ok also. Assure your friend that you cook these things in
    equipment dedica...

  • Posted in thread: Stuck fermentation on 12-14-2008 at 01:56 AM
    using an extract recipe from Midwest , The Hex Nut brown Ale. OG was 1.041 and the recipe
    called for 1.042, so that was ok.I used standard Muntons yeast (big mistake, I know), and it
    bubbled for about...

  • Posted in thread: Wheat beer recipe on 10-23-2007 at 02:43 AM
    I plan on making a simple wheat beer, 6 lbs wheat-malt extract (65% wheat), tettanger hops 1oz.
    White Labs 300. I was not planning on using any crystal malt. Will this a reasonable wheat
    style beer? I...

  • Posted in thread: London Ale Yeast on 10-23-2007 at 02:31 AM
    Unless something "happened" to your yeast before you used, it should be fine. I have an empty
    vial here from a batch of English style ale, and it came out just fine. What do you mean "went
    south"? wha...

  • Posted in thread: Oopsie Oktoberfest on 10-11-2007 at 02:50 AM
    I think he means bottle conditioning for four weeks. (Right?) If its stopped bubbling, you can
    move it to a secondary (to help clarify it). Basically, you're making a "steam beer", that is,
    using lage...

  • Posted in thread: Some questions from a newbie... on 10-11-2007 at 02:47 AM
    Regarding temperature: I use "ambient", meaning..whatever it is in my basement, thats what it
    will be. I brew summer and winter. Sometimes it takes longer, sometimes shorter. The solid
    bubbling for th...

  • Posted in thread: 1st Brew is Sweet....What Happened? on 10-11-2007 at 02:34 AM
    Sounds like it didnt ferment long enough. Did you take a hydrometer reading? Too much sugar
    left in brew usually means the yeast didnt finish the job.Boil...should be a long boil, most
    recipes, like 3...