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Posted in thread: Separate Mash Day & Boil Day? on 12-02-2013 at 01:23 PM
For everyone else who is saying that your beer will sour, how is what the quote above any
different than mashing, sparging and putting the wort aside until the next evening? Thanks for
helping me out...
Posted in thread: Coldest temp for Lager yeast? on 07-13-2013 at 02:35 PM
Are there any strains that ferment extra cold (maybe 40F)? This would be useful for fermenting
lagers in my keezer while keeping the serving temp low.
Posted in thread: Messed up with gypsum - any fix before dump??? on 07-05-2013 at 03:21 PM
The gypsum has become calcium and sulfate ions in solution. There are ways that you can
precipitate those ions out. Somebody who actually knows needs to answer for you, but this can
work. If nobody an...
Posted in thread: Topping Up Concentration Limit on 07-02-2013 at 12:27 AM
Steep some grain in a small glass of water, taste, now pour that tinture into 64oz of water,
taste again.This emulates the strength at a full boil, over that of topping up 2-3-4
gallons.Flavors get mu...
Posted in thread: What temp to calculate for carbonation? on 06-29-2013 at 07:09 PM
When calculating a priming solution the significance of the beer temperature is to understand
how much of the CO2 produced during primary fermentation was absorbed by the beer. The
calculator will fac...
Posted in thread: Four Grain Questions on 06-15-2013 at 01:13 PM
1. What does the malting process do to the grain?2. A lot of grains are called "2-row ___" What
does 2-row mean?3. I found a recipe that calls for a malt called "Munich II" What is this malt?
Is it on...
Posted in thread: Kegerator produces all foam on 06-06-2013 at 11:15 PM
The temperature is in the high 20's / low 30's so I don't think thats the problem. Perhaps the
colder temperature is actually helping the CO2 absorb better causing excess foam.Now this is a
Posted in thread: Yeast recommendation. on 05-30-2013 at 10:10 PM
I found a recipe that uses US-04, here.You should make a 2L starter with one packet, at
minimum. Look at brewersfriend.com and the notes at the bottom.Hmm two packets dry yeast with
no starter should ...
Posted in thread: Saison Brett on 05-30-2013 at 01:25 AM
I brewed this in 9/2012, bottled after two months. Pitched Goose Island Sophie dregs on brew
day, and Wyeast 3711 French Saison. Fermented at 68F ambient.On 2/2013 I brought it to the club
Posted in thread: Long fermentation on 05-21-2013 at 11:50 AM
If the gravity is stable, you can bottle. Congrats on making beer.