Recent content by Killface

Yeah, I used an online calculators. Now that I think about it there was more than usual left in the kettle that wouldn't fit into the fermenter. I must have way over sparged. That was a dumb mistake. Math has never been my friend. Oh well, I dumped all the DME I had into it and got it up to...

I brewed the baltic porter kit from NB. The OG is suppose to be around 1.080 mine was 1.043. I somehow screwed up my sparge volume and ended up with a gallon left over. Could this be why the gravity was way off?

The Irish

So it probably won't work if you re-pitched it into a lager to clean up diacetyl after fermentation is complete. Right? "inmate style wine," that's awesome way better than pruno or whatever they call it.

By respiration you mean the exchange of gasses, like O2 for CO2? Does brewers yeast not work the same way?

Does any one know if bread yeast would clean up diacetyl if you had to re-pitch?

So...to start the second stage of fermentation with carboys you would rack from one carboy to another. If you're using a conical you would just drop the yeast out the bottom to start the secondary fermentation?

Thanks

I've been looking at a bunch of recipes and some of them say to use X amount of DME. I know it means dry malt extract but is it referring to light, amber, or dark DME?