Recent content by Moose1231

Hi, I have a party coming in a few weeks. We will be outdoor and I want to bring a keg (cornelius). I was thinking about an inflatable "jacket" that could go around the keg that I would fill with ice in order to keep the beer cold. Did any of you know where I can get that or if there are any...

Hi fellow Canadians, I am looking for a wall mounted drip tray to put under my 2 taps on my kegerator. I want it to be at least 10 inches long, and no drain. The problem is that in Canada, the price is ridiculously high. I see on US sites drip trays that I want for 20 bucks, but they don't...

Actually I don't think I am very clear. Let make that clearer. I will have to do some sort of starter. Should I use the same yeast (Wyeast 3942) or should I use another one, like S-05.

BigFloyd : I made the measurements with an hydrometer. I trust my reading since I have been using the same hydrometer for years without any issues. Anyhow, the beer tasted to sweet which is the big problem. jro : I could warm the fermenter a little, but should I use the same yeast? I made a...

Hi all, A month ago I made a belgian ale with the wyeast3942 (belgian wheat). OG was 1.090 and I expected a FG of 1.023. I made a decoction mash at 56°C, 66°C and 78°C. I made a starter and everything seemed normal except now I am stuck at 1.040. The taste is right on what I wanted except...

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 sugars and start consuming some chemicals in your beer. This phase is much longer than the...

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 a good ratio for an american pale ale or something "medium" carbonated

Here is a very good site for that : http://www.northernbrewer.com/priming-sugar-calculator/

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.

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 fermentation room (10-12C). When I made my starter, I pitched the yeast but some yeast...

A guys is preparing for an expedition in the desert. Before leaving, a local tells him : -Don't go there man, there are a lots of quicksand. But the guy ignores him and leave. After a few days of walk, he walks into quicksands and get stock. After a few hours, he has sand to his knees but...

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!

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 don't have any cooling system. It will probably produce some fruity esters but again, I usually like...

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%

Any reason why you wanted to repitch yeast for bottling?