Last Activity:09-01-2014 6:27 PM
Likes Given: 11
56 Likes on 48 Posts
Posted in thread: Final Gravity too high?? on 08-27-2014 at 01:23 AM
If you can get the temp down, I would go with the lager yeast again.If you can't get down to
lager temps then you might want to use 05 in the low 60s. I'm not really sure how using a lager
yeast and t...
Posted in thread: Final Gravity too high?? on 08-26-2014 at 11:04 PM
Pitching at 80 (27) was a little too high. Fermenting at 65 (18) wasn't terrible but ideally
you should be around 57 (14) (give or take a few).Did you aerate enough?Did you pitch 1 or 2
packets? For a...
Posted in thread: First Brew Questions on 08-05-2014 at 02:30 AM
As chickypad said, OG on extract isn't necessary. You will always be close as long as you used
the right volume and didn't end up with too much more or less.Starter with dry isn't necessary
Posted in thread: Spike Brewing 12.5gal Conical Fermenter Giveaway! on 08-05-2014 at 02:23 AM
I'm in, thanks
Posted in thread: Full Hard Lemonade recipe on 07-12-2014 at 02:21 AM
The lemon juice worked well. Cut the sweetness down.
Posted in thread: Full Hard Lemonade recipe on 07-09-2014 at 01:41 AM
Maybe I'll try some lemon juice. I'll try to figure out the ratio with just 1 cup of the
lemonade so I don't put lemon juice in the batch and mess it up.
Posted in thread: Full Hard Lemonade recipe on 07-08-2014 at 07:46 PM
Add less sugar.Haha thanks but adding less sugar after it is already in the lemonade is hard to
do.I'm talking about the stuff already made. I kegged it so I can easily add something to it.
Posted in thread: Full Hard Lemonade recipe on 07-08-2014 at 05:39 PM
It came out a little too sweet for me. Is there a way to make it less sweet? Maybe add some
Posted in thread: Keg storing on 06-20-2014 at 12:46 AM
You can always buy a splitter for your reg. Put the splitter on after the reg, 1 line goes to
your kegerator and the other stays outside the kegerator so you can hook up a keg and let it
Posted in thread: Wait for cooling? Risk infection or risk yeast shock? on 06-15-2014 at 09:14 PM
The people at white labs recommends pitching a little warmer than your fermentation temp and
bringing it down over the course of a few hours. Pitching around 68 or so would be fine and
then bring it d...