Last Activity:03-31-2015 11:26 AM
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9 Likes on 8 Posts
Posted in thread: Speidel Plastic Fermenter on 03-13-2015 at 01:11 PM
You will be good. I got rid of that monster air lock. Get a rubber bung and use a regular air
lock. Or you can make a setup that you to use a blowoff hose.I also realized that I did not
turn the spigo...
Posted in thread: Speidel Plastic Fermenter on 03-13-2015 at 01:07 PM
Cool. Thanks. That's sort of what I was thinking. Just thought about it more as it got a little
sloppy with all the yeast that cropped out. I just cleaned it all up pretty good to get it
ready for som...
Posted in thread: Speidel Plastic Fermenter on 03-13-2015 at 02:56 AM
I just got one of these. I learned to late that it would not fit in my fermentation chamber
with the airlock on and it was too late to make another adjustment, so I just sanitized the cap
Posted in thread: recipe scaling on 11-21-2014 at 02:43 AM
I have had issues with scaling recipes. Everything I read for the most part just says that hop
utilization is the big factor. When I try to use the "scale up" on Beersmith, my grain
Posted in thread: milling grain on 09-30-2014 at 08:09 PM
I usually buy my grains from the LHBS the evening before I brew and brew the next morning, and
I have the the grains crushed at the store. If I bought a grain mill and crushed immediately
prior to the...
Posted in thread: milk stout ferment on 09-16-2014 at 06:52 PM
I've always pitched the same yeast.With only ~7 points to go, you probably won't pick up much
secondary yeast flavor unless it's a Brett strain. Saisons yeasts usually have high attenuation
Posted in thread: milk stout ferment on 09-16-2014 at 03:07 PM
With 75% attenuation and adding 6 points to your FG with lactose, your FG should be around
1.021. So I agree you probably have a stuck fermentation.The only thing I found that reliably
Posted in thread: milk stout ferment on 09-16-2014 at 02:51 AM
My OG on milk stout was 1.060 for 10 gallons and 1.8 lbs of lactose. The mash was a 20 minute
acid rest at 104, 30 minutes at 140, and 30 minutes at 158. The fermentation started about a
little over 2...
Posted in thread: Over pitching BUT NOT onto YEAST CAKE on 09-05-2014 at 03:20 AM
you are fine, you killed a bunch of yeast pitching dry yeast into wortso no worry S_MTrue. at
~200 billion cells per packet, I routinely over pitch because I usually need a more than 200
cells but not...
Posted in thread: Over pitching BUT NOT onto YEAST CAKE on 09-05-2014 at 02:52 AM
Did you hydrate the yeastNo. I never rehydrate US-05. I just sprinkle it in the wort.