Last Activity:01-25-2015 7:13 PM
Posted in thread: Restarting Woes on 07-04-2011 at 10:55 PM
Could it be osmotic shock?Too much sugar = too much pressure on yeast cell walls = unhappy
yeast.Water it down a little, repitch with plenty of nutrient & energizer, keep oxygenating.
Recently had to ...
Posted in thread: Do I have stalled fermentation? on 07-04-2011 at 10:35 PM
One of the strains of Saison yeast, I forget which one, is infamous for taking forever. I had
one fermentation that took forever but finally finished at 1.008. Patience, warmth & rousing =
Posted in thread: Spitballing a summer-drinking recipe... on 07-04-2011 at 10:18 PM
No thoughts, never put honey malt in a recipe of my own (think I may have used it in a kit?)
Question though: why mixing pilsner and pale malt? Just cuz it's what you have on hand? I sub
pale for pils...
Posted in thread: wheat beer w/ mullberries? on 07-04-2011 at 10:02 PM
I think 1 to 1.5 lb of fruit per gallon is usually good. I freeze the fruit first, which makes
it easier to smush and should kill most critters. Or you can heat the fruit with some water to
Posted in thread: Highly Hopping a Wheat Beer -- Do It? on 06-19-2011 at 06:58 PM
That sounds pretty good. You don't necessarily have to use a hefe yeast either. There's a local
brewery that does a pretty-well-hopped-for-wheat beer with a lager yeast and it's quite nice.
You could ...
Posted in thread: Grassy/Soil Flavor from 3711? on 06-19-2011 at 06:37 PM
Grassy sounds like hops to me. Never gotten that flavor from 3711. Did you dry hop at all? How
old were your hops? I have heard but not experienced that pellet hops are more likely to create
Posted in thread: BDSA - help with candi syrup additions on 06-19-2011 at 06:18 PM
Typically I add sugars at the very end of the boil, just long enough for them to dissolve. This
is less of an issue when you're adding dark sugar to a dark beer with the intention of it
adding a caram...
Posted in thread: I need help calculating percent of alcohol on 05-17-2011 at 03:19 AM
Just average it out...1 gal @ 1.1 + 1qt @ 1.055= 1.091 starting gravity of your blended
product. So just run your calculator with OG 1.091 and FG .0995 and you got it. You don't even
need to know the ...
Posted in thread: Getting a Taste for Belgians on 04-24-2011 at 08:08 PM
Maybe you could do your favorite amber, but use Saaz or some kind of Goldings instead of
American citrusy hops, & a Belgian yeast. Wyeast Ardennes is one of my favorite yeasts of all
Posted in thread: how to make munich malt??? on 03-11-2011 at 07:33 PM
Does Munich maybe have something to do with how long they let the endosperm grow in malting,
and whether they kiln it wet or dry? I also don't know if it's a 2-row or a 6-row.