Last Activity:05-26-2015 12:43 AM
Likes Given: 41
173 Likes on 132 Posts
Posted in thread: Beer temp & priming... on 05-26-2015 at 12:30 AM
You can bottle in your basement, just use 67 as your temp for calculating priming sugar. No
need to bring it up. Any CO2 driven off at 67F won't reappear at 57F
Posted in thread: Simple Yeast Storage Procedure on 05-23-2015 at 02:17 PM
I think you get the better flocculating yeast by collecting from primary.
Posted in thread: Beer temp & priming... on 05-22-2015 at 07:04 PM
So for instance if you raise the temp to 70F for a Diacetyl rest after fermentation has
stopped, and then cold crash at 35F before bottling, you'd want to use 70F in the priming
calculator not 35F, si...
Posted in thread: Beer temp & priming... on 05-22-2015 at 06:57 PM
I think I read somewhere that it means the highest temp your beer reached after fermentation
stopped. The calculators are trying to estimate the residual CO2 left in your beer, which is a
function of ...
Posted in thread: Can't get my hands on a kombucha on 05-22-2015 at 06:45 PM
I wouldn't go overboard with sauerkraut, vinegar, or sourdough starter... maybe just a
spoonful. You might have better luck with the ginger bug, depending what's in it. You want a
mix of bacteria and ...
Posted in thread: Can't get my hands on a kombucha on 05-22-2015 at 04:56 PM
yeah, maybe if it's not pasteurized.
Posted in thread: Measuring SG with a scale on 05-22-2015 at 03:27 AM
true... you need the temperature of your sample. So perhaps that error is a wash in your error
budget. So you just need to figure out the error of your volume measurement and the error in
your mass me...
Posted in thread: Measuring SG with a scale on 05-22-2015 at 03:11 AM
The more things you have to measure, the more error creeps into the final value. With the
scale, you need to accurately measure the temperature, volume, and mass of the wort... with
Posted in thread: 8% apple cherry cider/applewine on 05-22-2015 at 03:05 AM
... because five gallons of something you don't like is....well....punishment for doing
something you should've thought a little more about!:drunk:
Posted in thread: Cherry Wheat Assistance on 05-22-2015 at 02:31 AM
You can always use the fruit or puree in secondary, then add as little or as much extract as
needed, to taste, at bottling/kegging time.I think the danger of too much extract is a cough