Last Activity:07-28-2015 10:41 AM
Likes Given: 58
56 Likes on 55 Posts
Posted in thread: Safale 34/70 yeast question. on 07-23-2015 at 02:16 PM
Ive also never gotten any significant esters form 34/70. Always well attenuated, crisp and
clean. To those mentioning fermentation temps, are you pitching warm, then cooling to the main
Posted in thread: Tripel Karmeliet Clone on 07-23-2015 at 01:37 AM
Just tapped this last week. It's been in the keg for just about a month now. I tasted a glass
by itself the first night and it seemed to me to be really close. So I setup a triangle test
with the real...
Posted in thread: How do you cold crash? on 07-14-2015 at 12:47 AM
The blow off setup will almost certainly lead to suck back. You could use a 1 pc. "S" airlock,
or if it's a narrow necked carboy, just cover it with sanitized foil.I did read in the "Yeast"
Posted in thread: yeast starter time?? on 07-12-2015 at 03:12 PM
Also depends heavily on the yeast. Once it's done fermenting the starter wort, a yeast like
Wy1968 will floc out very quickly without any crash cooling - very convenient. Some of the less
Posted in thread: Over carbonated bottles. on 07-09-2015 at 10:33 PM
You can pop the caps off to relieve some pressure than re-cap them with freshly sanitized caps.
That should help at least :mug:Another thing that will help the foaming is chilling them to a
very cold ...
Posted in thread: Over carbonated bottles. on 07-09-2015 at 02:39 AM
Back when I bottle conditioned lagers, I would intentionally dip the siphon in the trub cake
near the end of transferring to the bottling bucket. I've been told it's not necessary, but I
figure after ...
Posted in thread: Over carbonated bottles. on 07-08-2015 at 03:00 AM
You didn't indicate how much priming sugar you added. Just because you used a calculator
doesn't mean we can rule out wrong amounts due to user error :)
Posted in thread: Too much yeast resulting in over-carbonation? on 07-08-2015 at 02:56 AM
Where did I go wrong? Too much yeast? Too much priming sugar?That is a somewhat high amount of
priming sugar, but I doubt the source of your issue. Did you measure FG at all before deciding
Posted in thread: Yeast/Aeration Question on 07-08-2015 at 02:45 AM
If you already have krausen, definitely don't oxygenate. The lack of airlock activity is
probably just due to the fermentation bucket not being sealed, or an otherwise slow
Posted in thread: Hydrometer readings on 06-11-2015 at 03:39 AM
 Strictly speaking the additional fermentation from adding sugar will lower the FG by a tiny
amount since alcohol has a lower density than water, but that is independent of the sweet/dry
issue and ...