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02-12-2013

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04-11-2013 9:44 AM

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  • Posted in thread: Acceptable level of activity in secondary? on 03-22-2013 at 02:36 AM
    Never worry about airlock activity, it means NOTHING. All that matters is fermentation, NOT
    whether or not your airlock bubbles or how vigorously it does. All it is is a vent, and a cheap
    one at that,...

  • Posted in thread: Acceptable level of activity in secondary? on 03-22-2013 at 02:35 AM
    I would think that the activity would be low initially until the small amount of yeast has
    multiplied enough. Plus, the amount of sugars in the blackberries may be low enough to defy a
    vigorous fermen...

  • Posted in thread: Acceptable level of activity in secondary? on 03-22-2013 at 02:33 AM
    While you have less yeast in there, I would expect that there should have been a secondary
    fermentation as the yeast attacks the sugar in the blackberries. Are they whole blackberries or
    dud you crush...

  • Posted in thread: What kind of water do you use? on 03-20-2013 at 05:47 AM
    For my five gallon batches I use purified water from the grocery store; is that good mineral
    content wise, or should I use a different type?

  • Posted in thread: Acceptable level of activity in secondary? on 03-20-2013 at 05:37 AM
    I just racked 5 gallons on top of 2.5lbs of blackberries in my secondary. I know I got some
    yeast in therefrom the primary, but my airlock hasn't been all too active. This is only my
    second batch so I...

  • Posted in thread: Trouble racking to secondary on 03-16-2013 at 05:49 AM
    Awesome advice from you all, thank you! Next time I'll post here when I run into trouble first,
    and then move forward.

  • Posted in thread: Trouble racking to secondary on 03-16-2013 at 04:49 AM
    I'm brewing a 5 gal. Amber ale with some fruit additions and in my infinite wisdom I didn't
    bother to check to see if my auto-siphon would would fit in my 6.5 gal carboy. Well, it didn't.
    I had everyt...

  • Posted in thread: Best way to sanitize fruit additions on 03-16-2013 at 04:31 AM
    Don't boil, it will set the pectins.There are two simple methods you can use. Do both if you
    are really concerned:1) Freeze the fruit, and add it straight to the beer. freezing will kill
    most bacteria...

  • Posted in thread: Best way to sanitize fruit additions on 03-16-2013 at 12:54 AM
    You can smash them up a bit and bring them up to 160-180 for about 20 minutes, boiling may
    affect the flavor. Or follow what the wine world does and add a campden tablet for 24 hours
    before racking th...

  • Posted in thread: Best way to sanitize fruit additions on 03-16-2013 at 12:18 AM
    Mix up a batch of StarSan Sanitizer and dunk them in. It's a food grade sanitizer and is
    perfectly ok for consumption. Give them a bath, pat them off, throw them in secondary. All
    done.I don't have st...

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