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12-21-2016 7:28 PM

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  • Posted in thread: Breaking Bottles on 11-13-2014 at 06:11 PM
    Have you changed anything else? This happened to me once when I bottled on top of a new table
    that was a few inches higher than I was used to. It took a lot more force to cap and I broke a
    few before ...

  • Posted in thread: Priming sugar mishap on 04-18-2014 at 12:57 PM
    High alcohol beers can take a while to carb. I made one at 10% that was mostly there at 4
    months, but I don't think it converted all the priming sugar until about 8 months.Since your
    beer is flat it s...

  • Posted in thread: Homebrew wine worthwhile? on 04-16-2014 at 05:26 PM
    If you're making white wines I'd say the kits are definitely worth it. Reds are a maybe. I
    personally enjoy them but I don't think they taste quite the same as commercial. Either way
    just stick to hig...

  • Posted in thread: Hydrometer test jar on 04-09-2014 at 05:02 PM
    Siphon back to your primary, then pretend you never used a secondary to begin with.

  • Posted in thread: Priming sugar mishap on 03-28-2014 at 04:44 PM
    It sounds like you've mixed enough. Maybe try a pair of bottles once a week and see if there's
    a difference. Ideally you'd take one that you bottled first and one you bottled last.You could
    also try a...

  • Posted in thread: How to get nitrogen effect without nitrogen? on 03-19-2014 at 05:19 PM
    More info on the syringe method here find it works
    better if the beer is less carbed to begin with.

  • Posted in thread: Fermentation of Lager on 03-11-2014 at 07:37 PM
    Since you're in Oslo you're probably using a kit that most of us are not familiar with. It
    seems to be a "no boil" kit, maybe similar to Mr Beer.It should not be an issue that you
    started your beer at...

  • Posted in thread: 8 Wine Kit Questions for Experts on 10-18-2013 at 04:56 PM
    My stab at these:A) Oak powder is still oak - it's basically leftovers from making the "fancy"
    types of oak. People don't like it because it doesn't look neat like those perfect little
    cubes, so they ...

  • Posted in thread: Fixing under attenuation by adding sugar post ferment? on 09-10-2013 at 04:42 PM
    I did this the other week. My 5 gallon saison finished higher than I wanted at 1.013. I added
    12oz dissolved corn sugar and gave a gentle stir. This raised it to 1.020. A week later it was
    down to 1.0...

  • Posted in thread: Using Super-Kleer KC on 08-16-2013 at 04:29 PM
    I had an apple wine half-clear like that after KC. I racked it off the bottom sediment,
    degassed again, and it cleared up in a few days.