Recent content by Gropo

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, although sometimes while I'm at work during active fermentation it might jump up to 70-ish. I never...

btw....I never have, nor do I ever plan on eating "wet cardboard"...so that description of oxidation doesn't mean much to me.

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 just blow out of the air lock. So adding more yeast: #1 probably wouldn't do anything since the...

No.

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 not right. I brew AG IPA's almost exclusively, dry-hop in the primary, and purge my keg and...

And I believe that Fermax contains dead yeast. Thanks.

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 zinc addition help? If so when, and what is the best type of zinc supplement is best? (I'm...

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 everyone's advice.

How would I go about fixing it after fermentation....just in case. Thanks

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 advantage, I'll give it 2 weeks unmolested, then dry-hop in the primary for another full week....no...

Sorry...I know this has been beat to death, but I couldn't find an exact answer. I have an IPA fermenting and it reeks of butter. I originally pitched a 1L starter of Wyeast Greenbelt of dubious quality (didn't look too viable). After 18 hours of no action, I rehydrated an 11gram pack of...

Just brewed a Simcoe/Amarillo IPA today....didn't lose as much wort to "hop soakage" as I anticipated. Anyway, I've got so much wort/beer in the primary now (3 hours) that it's up to the neck of the carboy...maybe 2 narrow inches of headspace. Should I remove some with a sanitized turkey...

Yeah, it was pulled right out of the conical. I don't have Jamil's yeast book. If anyone does, I'd appreciate some rough suggestions. Otherwise, I'll go with the 5oz guesstimate.

It's about the consistency of guacamole....thick and white. According to Daniel's "Designing great beers", it looks like I should use about 5 - 6 ozs for a 5 gallon batch. Should be easy to pull that amount from the Nalgene, since the graduated volumes are marked on the bottle. Going for an...

I just picked up a Nalgene bottle filled to the rim with cultured 1056 from my local brewery. Total noob question: how do I determine how much to pitch? Mr. Malty calculator recommends only the number of yeast cells, but how am I supposed to know how many cells are in a tablespoon (or...