Recent content by Mohanbrau

in

Would you mind describing the top-cropping process? I'm familiar with the concept, but not the actual procedure or steps employed? Thanks

In. Hope it's not too late.

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Count me in, please.

Just a follow-up for anyone who's still following this thread: I bottled about 2 weeks ago, carefully avoiding getting any of the white pellicle-looking-thing into the bottling bucket when siphoning. Added 16 oz of coffee cold-brewed from 3 oz. of roughly ground espresso beans to the bottling...

count me in, thanks!

Thanks, all. It sounds like it's an infection, but one that may not negatively affect the final product. I'll taste it when I draw a gravity sample before bottling and decide then whether to dump or keep it. The enormous headspace is due to having only this 6.5 gal carboy available when I...

Brewing a Belgian mocha stout, fermented 2 weeks in the primary. One week ago, I racked it into the secondary onto 4 oz. of cacao nibs packaged by Northern Brewer. Sanitized my secondary fermenter and siphoning/racking equipment as usual. I assumed that the cacao nibs, packaged in the...

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I neglected to mention that it was a 5 gal batch in a 6 gal carboy, so there was plenty of headspace for the kraeusen. Nothing went up the blowoff tube, I had no mess at all. And the kraeusen did eventually fall, around a week ago. It's been in the primary for 2 weeks now, and I'm bottling...

Please enter me in the contest.

I brewed NB's The Innkeeper with Wyeast 1469 last Tuesday. 5 gal batch, all-grain mash at 153F, 1 qt starter. Fermentation took off like a shot, and itquickly developed a thick, rocky kraeusen on top. I started it a 72-74F for 24 hours, then moved it to the basement at 67F. Almost a week...

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