Recent content by jt43

Classic!

Your right its 1.20 lbs

Is there a ratio of lactose to water if you boil it and it before bottling?

I have a kit to make a milk-chocolate stout but the instructions don't say how or when to add 1.21# of lactose. Any one out there know how and when to add lactose?

When did you add the lactose? I was thinking of making this but haven't made a beer with lactose yet

I'm looking at buying either a brew belt 120v or an electric fermentation blanket. Which one do you guys think is better for keeping the fermentation around 70degrees? I have a hard time keeping it above 64 degrees right now without using any temperature control device.

How long can you store hops in a zip-loc bag in the refrigerator?

Well I just took my second gravity reading (readings are a week apart) and it seems that my brew has stopped fermenting, but the krausen has not fallen to the bottom. Is there an issue with this? Should I wait for it to fall? I attached s picture mainly because u think it looks cool. I sampled...

Full sail IPA, Alaska amber ale

Thanks for the info. I haven't touched it! But for some reason thought that some people removed it

Bud light with lime

Is there any reason to remove the krausen before it falls back into the beer?

Thanks that's what I was looking for. These kegs are barrel shaped as thinking it would be hard to get a false bottom properly fitted

I took a gravity reading this morning. SG is 1.024. Calculated the attenuation using the following formula: [(OG-FG)/(OG-1)]*100 and got 72% as my attenuation rate which is maxed out for this yeast strain, according to the wyeast website. There was a nice krausen on the top if the brew. The FG...

Stupid autocorrect. I meant to say that I found two 15.5 gallon kegs for $100 on craigslist