Recent content by mywifehatesmybeer

Oh jeez. I was leaning towards oxidation, but now that you mention it, the water may very well be it. Just so happens to be the one part of brewing I wasn't looking forward to getting into haha... alrighty then. Thanks a lot, guys!

Have you ever come to a conclusion as to what was happening to you?? This has been happening to me nonstop and it's driving me nuts! My situation is very similar to yours in the first comment.

Bangin' Banjo in Pompano, Barrel of Monks in Boca Raton, Devour Brewing in Boynton Beach..... bunch of others who I can't think of this early in the morning

Okay. I have done the math and I'm looking at around 18 ounces for the gallon, but I wasn't sure as to how the thickness would affect it. It worried me that the CO2 bubbles were going through the solution slow as molasses

Oh excellent, thank you so much for the info. Yes, I did add nutrient yesterday when I pitched and will probably add more within the next few days. Do you have any recommendations as to the schedule of additions? It looks like I'm looking at somewhere around 18 ounces of sugar for that one...

Sorry Ray, but that does not answer my question. I was asking as to the gravity readings and the yeast's capability to eat through the thickness of the product. Thank you for your input, though.

Hey guys. I have no idea where to post this, so I'm going to post it here first and then maybe cross post this to other sections of this forum to find some answers. Background: SWMBO LOVES LOVES LOVES mangoes. We live down here in Florida, USA and she has recently discovered that her favorite...

Hey guys. I have no idea where to post this, so I'm going to post it here first and then maybe cross post this to other sections of this forum to find some answers. Background: SWMBO LOVES LOVES LOVES mangoes. We live down here in Florida, USA and she has recently discovered that her favorite...

Hey guys. I have no idea where to post this, so I'm going to post it here first and then maybe cross post this to other sections of this forum to find some answers. Background: SWMBO LOVES LOVES LOVES mangoes. We live down here in Florida, USA and she has recently discovered that her favorite...

Never had a bottle bomb, but that's EXACTLY how I imagine it would happen for me. Keeps me in check.

Right? I'm fairly certain a good amount of people use turkey fryers. I'm particularly interested in this as my plan for jumping from 1 to 5 gallon AG currently involves a turkey fryer... is there any downside to this? Aside from getting a cheap one stability and efficiency wise?

I actually cold crashed simply because of the dry hopping, normally I wouldn't. I've been on a dry hopped cider craze lately, and I figured cold crashing would help settle out the hop gunk. Worked wonderfully.

And yes, same bottling temperature was used.

I actually just did two dry hopped ciders, cold crashed both, and have relevant input for once! They were both in the fermenter for about 2.5 weeks (fermented out) before I added the hops to the fermenter. Given my severely limited fridge space, I only had room for one of my (gallon)...

Lucky you. I'm in the kitchen with my BIAB 1 gallon setup (read: pot). I'm lord of the house that day, according to me, and that night... well, I don't have any say on brew day nights... :(