Last Activity:03-03-2014 11:21 AM
Likes Given: 8
8 Likes on 8 Posts
Posted in thread: Fermentation and FG on 01-24-2014 at 07:00 PM
There is a difference between fermentation and conditioning. Basically, fermenting is the yeast
eating your sugar. After that, you condition your beer, meaning that the yeast will have
consume all the...
Posted in thread: Overcarbonated? on 01-17-2014 at 08:19 PM
Don't worry, you'll be fine. If you're beer finished fermenting, to only thing left to ferment
is the dextrose you had. 5 oz for 5 gallons (or 4.5) is not enough to make a bottle bomb. This
look like ...
Posted in thread: honey substitute for bottling on 01-09-2014 at 05:28 PM
Here is a very good site for that :
Posted in thread: Lager : Too much oxy-san? on 01-08-2014 at 11:49 AM
No, Oxy-san is like StarSan. Anyway, I did my starter and used it anyway. The beer is
fermenting well with a lag time of about 6hr.
Posted in thread: Lager : Too much oxy-san? on 12-28-2013 at 04:24 PM
Hi all,I have prepared my yeast starter yesterday to make a Dopplebock, a lager. I used the
yeast WLP838. I am planning to chill my wort to 16C and pitch the starter before putting the
carboy in the f...
Posted in thread: Milk Stout- FG=1.033 on 11-29-2013 at 12:35 PM
Yep, as Yooper said, that's about it. It shouldn't be bad though. Just taste it when it's done
and give us feedbacks!
Posted in thread: Milk Stout- FG=1.033 on 11-28-2013 at 03:07 PM
71C is quite high for mash, but it's not that bad. I like my stout sweet, especially since it's
a milk stout. It is gonna be sweet though.As for the fermentation temp, 21 is reasonable if you
Posted in thread: Quick alcohol content question... on 11-26-2013 at 12:46 PM
Exactly! It doesnt matter if it was ferment together or not. You rougly have .13% of abv per
converted points. So you have 42 + 28 = 70ppg * .13% = 9.1%
Posted in thread: Barleywine FG Bottling question on 11-11-2013 at 07:28 PM
Any reason why you wanted to repitch yeast for bottling?
Posted in thread: Barleywine FG Bottling question on 11-11-2013 at 07:23 PM
Thanks for the update, I am planning to make a barley wine soon.Although I reckon that the %
attenuation of us-05 is higher than 007. It may not have been overcarbed if you would have
repitch 007 for ...