Last Activity:10-21-2016 7:14 PM
Likes Given: 16
3 Likes on 3 Posts
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 https://byo.com/stories/item/743-head-gamesI 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.