Last Activity:02-08-2016 9:36 PM
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Posted in thread: Wyeast 3787 stuck fermentation? on 02-08-2016 at 02:19 PM
Pitched the 2L starter yesterday afternoon. Strong airlock activity by the start of the Super
Bowl. Still going strong this morning. Keeping my fingers crossed!
Posted in thread: Wyeast 3787 stuck fermentation? on 02-03-2016 at 06:32 PM
Assuming you're not using a refractometer to measure SG of a solution with alcohol in it, the
only viable course of action at this point is to get another pack of yeast, make a 2L stirplate
Posted in thread: Wyeast 3787 stuck fermentation? on 02-03-2016 at 01:47 PM
I've brewed a Belgian Quad on 12/21/2015. It has been in the fermenter since then. I pitched a
1700 ml starter, plus a second package of Wyeast 3787 on that day. Fermentation was going
strong by the n...
Posted in thread: Stuck Belgian Quad? on 02-03-2016 at 01:32 PM
How did this turn out? I'm sitting on a stuck Belgian Quad now as well. Just raised temperature
to 75 degrees.
Posted in thread: Keg carbonating, then bottling on 03-25-2015 at 12:31 PM
There's a great thread, titled "We no need no stinking beer-gun" right at the top of this
sub-forum (Bottling/Kegging) that contains everything you need to know.This. Couldn't be
Posted in thread: new propane burner recommendation on 05-08-2014 at 02:01 PM
Sorry if I am getting off topic a bit, but I am building a keggle in a week or two and am
looking for a burner. This one caught my eye...is this the same $30 Bass Pro burner that you
are using and are...
Posted in thread: new propane burner recommendation on 05-08-2014 at 12:22 PM
I am in the market for a new burner. I've recently started brewing all-grain, and my $30 Bass
Pro Shops burner is just too slow for heating up those quantities of water. It has served me
well for extr...
Posted in thread: Fermenting temperature question on 11-04-2012 at 01:22 PM
Rick, The beer initially ended up with an "Apple Cider" flavor. This was my first beer, so I
was very eager to get it serving as soon as possible. I kegged it and force carbed it. I did
not realize th...
Posted in thread: Priming sugar advice on 06-12-2012 at 11:40 PM
He already added the priming sugar.
Posted in thread: Priming sugar advice on 06-12-2012 at 07:30 PM
Not without knowing a lot more information. You can calculate how much CO2 should be produced
by the amount of sugar you added. However, to know WHEN that CO2 is being produced so you can
stop it is a...