Last Activity:05-02-2014 11:47 AM
Posted in thread: Oxidation questions on 08-19-2013 at 01:48 AM
Thanks for the replies. I use thick slurry, cultured 1056 from local brewery. Ferment in a 6.5
gallon glass carboy which I submerge in a tub of cool water.....usually ferment around 66 - 68,
Posted in thread: Oxidation questions on 08-18-2013 at 12:20 AM
btw....I never have, nor do I ever plan on eating "wet cardboard"...so that description of
oxidation doesn't mean much to me.
Posted in thread: Dry hopping on 08-18-2013 at 12:12 AM
just to elaborate.....you want to dry hop after primary fermentation is complete, because as
yeast produce c02 during active fermentation, the hop aroma that you intend to get from dry
hopping will ju...
Posted in thread: Dry hopping on 08-18-2013 at 12:05 AM
Posted in thread: Oxidation questions on 08-18-2013 at 12:00 AM
My last several brews have had (what I suspect to be) oxidation issues. the "off-flavor" is
kind of sweet, with a harshness on the sides of my tongue....not a painful "lacto" type off
flavor, but just...
Posted in thread: Zinc supplement? on 10-17-2012 at 07:28 PM
The absolute best thing you can add to the boil is some dead yeast. They have 100% of the
nutrients that yeast need to grow.And I believe that Fermax contains dead yeast. Thanks.
Posted in thread: Zinc supplement? on 10-17-2012 at 06:30 PM
I'm brewing a partial mash DIPA this weekend with some cultured 1056 from the local brewery.
Was planning on adding a little Fermax @ 15 minutes. I also immerse my copper chiller @ 20
minutes. Would a...
Posted in thread: Combat Diacetyl right now?? on 07-08-2012 at 05:32 PM
I plan on giving it AT LEAST 3 weeks in the primary carboy; just gonna wait 2 weeks or more
before dry-hopping. But I'll trust the hydrometer before cold crashing. I really appreciate
Posted in thread: Combat Diacetyl right now?? on 07-08-2012 at 05:19 PM
After fermentation is over, that'd be the time to fix it if needed.How would I go about fixing
it after fermentation....just in case. Thanks
Posted in thread: Combat Diacetyl right now?? on 07-08-2012 at 04:47 PM
I hope you're right. I have $35 worth of Simcoe and Amarillo hops in this batch, and all I can
smell is overpowering "buttered popcorn". So just let it ride @ 66? To give the yeast every