Recent content by lee_smn

Count me in

Ya

Not sure I replied or not either, count me in

I'd definitely be down, just let me know when!

got a link?

Did you clean and sanitize the beer line and tap?

Honestly, you should probably wait and get more comfortable in handling yeast before you try this. If you're set on it here is a thread I found on it https://www.homebrewtalk.com/blogs/nordeastbrewer77/harvesting-yeast-commercial-bottles-1356/[/URL] or search "harvest yeast." I'm not...

Do your favorite style. But, pale ales can be easy because the hops are such a big part of the flavor profile.

bottle shape could have an effect if you are drinking straight from the bottles (direct it to different taste buds) also you mention cleaning the sn bottles really well but nothing about the store bought ones, did you clean and sanitize them? could be an infection. also LOL

A small beer like that could definitely ferment in three days, you beer isn't carbonated, it's putting of co2 but it isn't pressurized so it won't stay in solution, and a hydrometer measures dissolved solids so it should be correct, unless there are bubbles stuck to the hydrometer. I know...

I'd say it diminishes after all the sugar is fermented and the yeast go to sleep, though i couldn't say what that time is, and the possibility would go back up if you were moving them or warming them up. You'd want to aim for the volumes he says, the thing is you may already have some of the...

put me in, please

i was wrong then, 3/16" is what most people use. i believe you would only use 1/4" if you have a long run.

i've only had one stuck sparge too, but mine was because my manifold came off, that was fun. have you tried rice hulls? might be able to keep the higher efficiency without the stuck sparge.

sorry, didn't mean to come across like that, i wouldn't be worried about it either, especially if kegging, but bottling he might need to think about excess priming sugar.