Last Activity:08-01-2015 2:42 AM
7 Likes on 5 Posts
Posted in thread: Overheating in Secondary? on 06-23-2015 at 01:48 PM
How did this end up going - did you dump it?No, I didn't. It's on tap now, as a matter of fact.
But there is excessive fruitiness overpowering the natural spiciness of the Saison yeast. It
was never u...
Posted in thread: Overheating in Secondary? on 05-13-2015 at 07:38 PM
Brewed a saison with Wyeast Belgian Saison strain and controlled fermentation starting around
68 and gradually bringing it up to 80 over the course of a couple weeks. All was going well.
Sample was go...
Posted in thread: Yeast count - small batch to brew big batch on 04-21-2015 at 07:50 PM
Iím going to brew 11 gal of 1.053 lager. Mr. Malty offers the following advice:11 packets of
yeast pitched direct, or5 packets of yeast in a 2.5L starter, or~460ml slurry (~815 billion
cells)Iím not s...
Posted in thread: Fermwrap - taped direct - uncontrolled on 04-11-2015 at 05:01 PM
It'll be 3 weeks tomorrow, so the critical period is well over, but it's Wyeast's Belgian
Saison strain so I want to keep it cooking.
Posted in thread: Fermwrap - taped direct - uncontrolled on 04-10-2015 at 09:14 PM
The manufacturer comment says it can raise beer from 5-20 degrees. I figure "20" means direct
contact, which would be perfect for my situation. 64+20=84.
Posted in thread: Fermwrap - taped direct - uncontrolled on 04-10-2015 at 04:53 PM
Just wondering if anyone has any experience using the Fermwrap straight up - no temp control,
taped to the side of a carboy, in a room temp (~64F) environment.And then, what if I cover the
Posted in thread: Wort is good, beer is bad. Troubleshooting needed. on 03-26-2015 at 01:44 PM
Hey Judochop. Do you have an update on your friend's beer situation? I have a problem that
sounds EXACTLY the same as yours. I naturally carbonate (or at least have been for my past two
beers) and hav...
Posted in thread: So sick of Significant trub volume loss! on 03-20-2015 at 02:26 PM
I brew at home and also with a friend at his place, and in both cases, in order to get clear
wort into the fermenter, I have to leave a significant amount of wort+trub in the kettle. (I
want mostly cl...
Posted in thread: Brett in primary moved to secondary on 03-19-2015 at 02:31 PM
I would say it can happen in both. brett takes 6-8 months to get real funky. I have a saison
right now with brett and sach pitch at primary. Smells funky but only hints of it on the taste
and it is 6 ...
Posted in thread: Brett in primary moved to secondary on 03-18-2015 at 10:02 PM
I'd recommend transferring directly to a keg and keep it under pressure, releasing the pressure
every once in a while. Brett does its magic quicker under pressure, so you'll have a better
chance of th...