Last Activity:05-14-2013 7:27 AM
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Posted in thread: First Trappist Ale - Any Tips? on 11-14-2012 at 05:50 PM
Belgian dubbel sounds like a good plan (I’ve got one fermenting now ;-). I used a fairly
standard starter of 200g DME in water making a 2l solution (which gave a gravity of 1.040).
They suggest ...
Posted in thread: Another Stuck Fermentation Problem on 11-14-2012 at 05:26 PM
What is your room temp? Warming tends to be a good way to get yeast going again (up to about
75F). Pitching yeast into an alcoholic environment may mean they will struggle… you would
be better t...
Posted in thread: Under Carbonated 5.2% pale ale (9 weeks) on 11-14-2012 at 01:58 PM
Well, a big case of “told me so”. Now over 11 weeks in, these have finally come
good. I’m guessing that although the beer was stored at 70F, the beer must have taken
weeks to get bac...
Posted in thread: Under Carbonated 5.2% pale ale (9 weeks) on 11-04-2012 at 07:44 PM
Just an update on this. Tried one of each of these (one with extra sugar and one without)
tonight. The one with added sugar now has reasonable carbonation, and the one that was just
left is still unde...
Posted in thread: Under Carbonated 5.2% pale ale (9 weeks) on 10-27-2012 at 04:41 PM
Hey guys, thanks for your thoughts. To clarify, it was only 2 weeks (of the 9) where they were
stored under 70 – weeks 2 and 3. And once I got the bottles warm again (week 4) I gave
each a shake...
Posted in thread: Under Carbonated 5.2% pale ale (9 weeks) on 10-26-2012 at 09:34 PM
I decided to try a small amount of sugar to see what happens… I opened a couple of
bottles today and added 1.7g of corn sugar into them (in a pre boiled solution) and re capped,
will give them a...
Posted in thread: Under Carbonated 5.2% pale ale (9 weeks) on 10-25-2012 at 12:13 AM
OK, Iíve read several posts on being patient (and other rules of carbonation), but I think my
beer is under carbonated :o. I bottled 9 weeks ago, with 158g (5.5 oz) of Corn sugar in 23l (6
gal)- (as c...
Posted in thread: Tap water or spring water? on 10-23-2012 at 10:52 AM
Having hard water may end up in your favour if you are brewing porters and stouts… as
traditionally they work in hard water areas like London and Dublin.