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johnny_hophead

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Join Date:

01-21-2014

Last Activity:

03-05-2014 12:43 AM

    ABOUT ME

  • Male
  • Single
  • Bologna
  • Italy

LATEST ACTIVITY

  • Posted in thread: Yeast inactive after transferring to secondary on 02-25-2014 at 09:40 AM
    1.038 is pretty high... Even with an OG of 1.104 it's 8.8% ABV and only 60% attenuation. I'm
    torn on what to think. A bubble every 4 minutes doesn't sound like fermentation to me. It
    sounds like off-g...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 04:41 PM
    One thing to consider for future brews:Since you're already steeping specialty grains, skip the
    dark extract. If you stick with the same light extract batch to batch and adjust body, color,
    etc., enti...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 04:26 PM
    It's not going anywhere - you can turn your beer into one big experiment but at best I think
    you'll only shave off a few more points. High OG, lots of specialty malts, questionably
    attenuative malt ex...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 04:21 PM
    Since you're using Beersmith, what was the predicted OG and what's the percentage of your grain
    bill that's malt extract (the entry in the %/IBU column in Beersmith for your malt extract)?It
    certainly...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 03:00 PM
    If you were over 1.1, the yeast may have been done at 1.038. You describe a very vigorous
    fermentation, and in those cases 9 days is enough to be complete.A beer or wine will continue
    to off-gas C02 a...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 02:52 PM
    I've seen around that safale 04 arrives at most at 10% (recipe ABV is about 10,4), and safale
    05 or us05 arrives at 12%. Definetely, I'm trying to make an starter of us05 and see what
    happens! I don't...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 02:39 PM
    Hi guys, thanks for the replies!Well, there was an active fermentation before the transfer, it
    was still bubbling , there was foam on top and the temperature was stabler. It surely wasn't
    just the att...

  • Posted in thread: Yeast inactive after transferring to secondary on 02-24-2014 at 02:04 PM
    Hi everyone, this is my first thread so please don't be mad if I didn't post it to the correct
    forum...I'm currently fermenting a Smoked Imperial Stout (extract plus grains) with an OG =
    1.100+ (the p...

  • Posted in thread: Secondary fermentation question on 02-24-2014 at 12:23 PM
    Hi guys, I'm new in this forum and I didn't want to start a new thread just for this question,
    but here it goes:I've made an Imperial Stout (extract plus grains) with an OG of 1100, it
    fermented for 9...

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