Recent content by NavyMarine1978

I have always gone by the instructions on the back of the yeast package but never read the full instructions from Danstar. They recommend, as you did, to hydrate the yeast between 30-35C ( and ferment between the range of 17-21C (64-70F). Thanks again, NavyMarine1978

I don't add top off water unless the grains have absorbed more than anticipated or I lost more to the boil than planned. As a rule, tend to have extra as opposed to not enough wort post boil. Since I have roughly 1.5-2 gallons head space, I just pour it all into the fermenter. Ok, so 21C is...

I am a member of the Royal Canadian Navy as a Naval Weapons Technician.

Thank you again. I am very new to brewing in general and started out extract and now brew all-grain. Do you have a calculation to figure out what the final gravity should be? You mentioned using a good process, I am still using the grain in bag method and have been using 165 F for strike...

I really appreciate all of the advice. I will be sure to weigh out the bottling sugar. How do you go about measuring the actual remaining amount after fermentation completes? I roughly know what a full gallon looks like in the fermenter but, that is rough and there is still sediment on the...

Sorry about that. Here are the details hopefully more clear: Batch size= 1 Gallon (4 Litres) OG = 1.065 (I had accidentally recorded my OG as the FG) FG = 1.020 (I had this reading over 3 days before bottling) Priming = Batch primed using 1.5 tsp (about 5G Dextrose...

Sorry about the wording. There was no longer any visual signs or evidence of active fermentation and the gravity reading had reached the target as listed in the recipe.

The final gravity was read on day one and day three. The fermentation was complete for these three days according to my hydrometer. That final gravity was also the target gravity reading that came with the recipe. Is this what you asked?

The fermentation had ended. There was no longer any activity and reached a final gravity of 1.065 for 3 days. I am more concerned that once the bung/hose blew off the fermenter, that either the exposure to the air, for however long that was, or the towel used to wrap the fermenter which ended...

Sorry, The fermentation had stopped. I did not word that properly. NavyMarine1978

I put together a Brown Ale. The first night in the Fermenter, hops plugged my blow-off-tube and sent half of my one gallon batch all over the floor (my wife was not impressed). I was asleep when this happened and only noticed it the following morning (or should I say smelled). I cleaned the...

The book is designed for 1 Gallon or '6 pack' batches. They suggest that I should be starting with a 2 gallon boil and ending up with 1 gallon for the fermenter. All the recipes and suggestions in this book are designed for 1 gallon batches and six packs. Unless they made an error by...

I assume that the little co2 guns would be carried where ever the kegging equipment is sold? NavyMarine1978

The Heather Tips were dried. I found the recipe in a book called 'Beer Craft - Six-Packs from Scratch' by William Bostwick and Jessie Rymill. This is the small write-up on Heather Ale under the spices and herbs chapter on page 104: The Picts, Celtish tribe in the British Isles, were famous...

Is this common for Scotch styled/Heather Ales or is this just a good rule of thumb? I currently have a Belgian styled Cherry Kriek that I have set aside for the same purpose. I am finding that my stouts, porters and biters are tasting great within this time frame (3 week carbonation) with a...