Last Activity:02-11-2013 6:16 AM
Likes Given: 14
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Posted in thread: Add Water To Secondary?? on 01-23-2013 at 06:41 AM
If you're doing it at all, do it after racking so as not to disturb your trub bed. That said,
use sterilized/filtered water, otherwise there's a risk of infection. Beyond all that, is it a
beer where ...
Posted in thread: Barrel aging question on 01-23-2013 at 06:37 AM
Even if the beer's completely fermented out, it wouldn't be a bad idea to cap the barrel with
an airlock or a 3-stage bung to allow excess pressure to vent out (apparently that's what
they're doing at...
Posted in thread: Three Newest labels on 01-23-2013 at 06:29 AM
Wow, yeah, but The Bruery does have a Tart of Darkness already in production... these are just
homebrew labels, right?
Posted in thread: 4.5 gallon carboy??? on 01-23-2013 at 06:26 AM
You've still yet to mistake a bag of PBW for priming sugar, so you're on the right track bud.
Yeah, this is now your experimental fermentation vessel, ie. you don't really trust drinking
5gal of whate...
Posted in thread: buying online on 01-23-2013 at 06:22 AM
Gotta prost BrewMastersWarehouse and MoreBeer. I do dig the fact that you can post a recipe to
BrewMastersWarehouse and buy exactly (almost) what you need, rather than weighing everything
Posted in thread: ~100% Oat Malt... Shmeh on 01-22-2013 at 11:18 PM
Definitely forgot to add the bit about adding Clarity-Ferm to the fermenter. Hopefully that'll
help drop out whatever may have been cross-contaminated, etc. Apparently that's all the guys
Posted in thread: No yeast for a week. Is it ruined? on 01-22-2013 at 01:34 AM
For whatever reason, the last few ales I've made have had absolutely no "signs" of fermentation
in the traditional sense. No real bubbling in the airlock, only a slight krausen, etc. but all
Posted in thread: BIAB water displacement? on 01-22-2013 at 01:30 AM
Generally agreed figure seems to be equivalent to around 0.36qt (volume) per pound (weight) of
grist. Other figures run around "Uncrushed malted barley is about .75L/# dry. Malted wheat is
Posted in thread: OG 1069 down to 1004..is it possible? on 01-22-2013 at 01:18 AM
It's possible, but you may want to look into staggered yeast/nutrient/enzyme/oxygen additions
to push things along. Or you could sub malt (appx 75% fermentable) for honey/sugar (nearly 100%
Posted in thread: Mead Question for a newbie on 01-22-2013 at 01:14 AM
I would think the citric acid from the 4 pineapples may affect initial yeast behavior, but it
could work. Good luck. I'm just hoping you did it in a bucket so you can actually get all the
fruit parts ...