Last Activity:01-06-2014 7:45 AM
Posted in thread: Aged Kriek: carbonation problems on 01-06-2014 at 12:45 PM
It sounds like you didn't add yeast at bottling. When you don't add yeast at bottling with an
aged, mixed fermentation beer you are relying on the brettanomyces to carbonate the beer. If
the pH is ver...
Posted in thread: Aged Kriek: carbonation problems on 01-04-2014 at 03:32 PM
About seven weeks ago I bottled a kriek that had been sitting for some 15-16 months. It's my
first sour beer ever. It fermented down pretty low (1.006 from 1.061 OG). It tastes very
nice... the only p...
Posted in thread: High attenuation: always a contamination? on 11-10-2013 at 01:25 PM
Is the AA the only reason you think this is infected? It's very easy to get 80%+ AA with most
yeasts, with no infection. Hell, some saison yeasts will get you to around or over 100% AA by
Posted in thread: High attenuation: always a contamination? on 10-26-2013 at 07:30 AM
Thanks for the feedback. This is the fourth time I've used the same colony of yeast, and
looking back at my results the attenuation has risen a little each time. Maybe I'm not
top-cropping at quite th...
Posted in thread: High attenuation: always a contamination? on 10-24-2013 at 04:36 PM
Hi,I'm bottling a beer using Fermentis Safale US-05 right now that attenuated to 83.5%. The
beer tastes as it should right now (it's a pumpkin ale that's very lightly spiced, not nearly
so much so tha...
Posted in thread: Foam removal on boil? on 10-12-2013 at 02:32 PM
I hope it's OK to wake up an old thread. Could skimming affect the beer's head retention? I'm
basing this on very primitive logic, I'll admit: the boil's foam sort of looks like beer head,
and so, I'm...
Posted in thread: Not loving S-04... on 02-07-2013 at 02:17 PM
I have some on it's way over the seas from Blighty Thailand bound right now. I am going to
ferment it very cool,about 14c and see what that gets me.S-04 wouldn't underattenuate at 14C?I
don't know any...
Posted in thread: extract potential of Pumpkin? on 10-21-2012 at 03:04 PM
So since pumpkin is only 3% sugar by weight, and straight sugar has a potential of around
1.045, then I think the potential of pumpkin would be simply 0.03x45, which is 1.0013. That's a
far cry from t...
Posted in thread: extract potential of Pumpkin? on 10-16-2012 at 04:23 PM
i did it today and pumpkin made up 27.82% of my bill projected to get OG of 1.085. I vastly
undershot it at 1.048 so I added 1.5 lbs LME to bring it up 12 gravity points to 1.060. idk how
Posted in thread: extract potential of Pumpkin? on 10-13-2012 at 11:01 AM
I'm getting from you guys that my OG estimations shouldn't really be affected by the pumpkin.
That's in line with my experience the one time I made a pumpkin ale (with fresh pumpkin).But
what about ma...