Recent content by landlockt

It's been about 7 days and I am still getting bubbles out of the airlock about every twenty seconds. I am using a Brewer's Best Ale Bucket with spigot to do my primary in. Right now my plan is to not use a secondary and let it finish on the yeast cake. Then bottle at three weeks from the...

So after reading another ten pages in a different thread it looks like the consensus is that it won't affect anything by not using a secondary except that your beer won't be as clear.

I have the same question. I have a primary fermentation going on in a bucket with a spigot and would like to just bottle from that to keep it as simple as possible.

24 hrs. or so later and it's bubbling away. I apparently had bad yeast or killed it myself.

So how did it turn out?

AHS sells a clone kit, you could copy that too: http://www.austinhomebrew.com/product_info.php?cPath=178_452_43_601&products_id=2106

So after almost 48 hrs and no action I decided to go with adding some Nottingham. I added the yeast to 3 oz water and 1 oz apple juice that I had boiled and let come down to 80*. I poured the yeast on top and let it sit for 15 minutes or so and then stirred it up. Another 20 mins or so and it...

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No worries. Thanks for your effort.

According to Lalvin's website it's more like 50-86. EC-1118 Saccharomyces bayanus Origin The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is...

I raised the temp in the room to 65-70. If it still doesn't burp after 36hrs. should I add a different yeast? I picked up four different kinds (the only ones they had) from the local health food store. Munton's Gold, Munton's active brewing yeast, Danstar Nottingham and Danstar Windsor. Any...

It's been about 18 hrs and the airlock hasn't moved at all. It had an expiration date of August 2011. The current room temperature is 60 degrees and the stick on thermometer is reading 64. I put it in the room when the mixture was 72 degrees. Do I have a bad batch of yeast?

1.050 sg

Here are the directions. Paraphrased a bit. 1) Empty can and 2lbs. granulated sugar into fermenting bin. Boil 1/2 gallon water, cool slightly and stir into malt extract/sugar mixture. 2) Add 34 pints of cold water and stir thoroughly. The final temperature of the mixture should be...

I started my first attempt at cider yesterday. 1) 2.5 gals of unpasteurized real cider from a local orchard 2) Added 2 lbs of white granulated cane sugar 3) Added 1 tsp. of Lavlin EC-1118 to two cups of the sugared cider mixture until dissolved and then dumped it into a 6 gallon fermenting...