Last Activity:03-22-2012 8:10 AM
Posted in thread: Fermentation stalled, or not? on 08-02-2010 at 01:32 AM
Thanks for the tips. I need to browse these forums more, so much to learn here! Hopefully this
batch turns out drinkable, but if not then I'll be more prepared for my next batches.
Posted in thread: Fermentation stalled, or not? on 08-01-2010 at 06:53 PM
Thanks for the reply, thats good to know, I won't go that high for my next batch! The baking
soda was to try to raise the pH, I wasn't sure if it was too acidic and killing the yeast, a pH
meter is on...
Posted in thread: Fermentation stalled, or not? on 08-01-2010 at 06:09 PM
So I decided to make a black lager (recipe below), and after almost a month it's gravity is
stuck at 1.020. It started at 1.050, so I feel like I should end lower, but I'm not positive.
Since the stal...
Posted in thread: Adding sugar during fermentation on 03-12-2009 at 04:36 PM
I see what you mean Denny. I forget the temps I used, but they were the recommended ones in the
book found here - How to Brew - By John Palmer . I'll probably do both AG and extract again at
Posted in thread: Adding sugar during fermentation on 03-11-2009 at 09:01 PM
Thanks for the advice, I'll switch over to the specific gravity section now that I've read up
on how it works. Do you mean it will thin the taste of this current batch of beer, and if so
how? I could ...
Posted in thread: Adding sugar during fermentation on 03-11-2009 at 08:25 PM
How much is too much? What would be safe so I don't change the flavor and viscosity too much?
1/2 lb, 1 lb, 1.5lb?I'll take a look into glucose syrup next time I'm out, that might be better
Posted in thread: Adding sugar during fermentation on 03-11-2009 at 06:44 PM
Hi, I'm new to home brewing (working on my third batch now) and this forum. Right now I'm
brewing a lager that has the potential to reach only 4% alcohol based on the OG. If I wanted
the alcohol conte...
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