Last Activity:04-27-2013 11:30 PM
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Posted in thread: Larger Quantity Fermenting on 07-15-2012 at 05:39 AM
There are "food-grade" trashcans? Anyway, during primary fermentation there shouldn't be a
problem as long as the room it's in is fairly clean and the can is well sanitized. This is
called open fermen...
Posted in thread: SRM and Efficiency on 03-27-2012 at 03:46 PM
Ok, I get your question now. For practicle purposes it is entirely dependant on the amount of
grain of a particular rating vs the dilution of the solution, in this case the wort. The color
Posted in thread: SRM and Efficiency on 03-27-2012 at 01:37 AM
If you want to make consistent beer you should be getting all the info you can about your
actual ingredients, and not using the defaults the software uses. You should keep an inventory
that has this i...
Posted in thread: Brettanomyces in secondary - stuck? on 02-24-2012 at 07:10 AM
Things are slowing down, wait another 3 weeks and you should see another drop. The Bret is
going to work slowly at this point, it is in a stressful environment and the ph should be
dropping, but that'...
Posted in thread: 64-66F fermenting ales, too low? on 02-13-2012 at 02:35 AM
Fruity could be from the hops also, especially in an IPA.
Posted in thread: Bay Area Wild on 02-13-2012 at 02:29 AM
As I'm approaching the year mark, and getting ready to brew some more Wild Ales, I thought I'd
make an update. There hasn't been much to add since last September, PH stabilized and flavors
started to ...
Posted in thread: Barrel Refermentation w/ Bugs, pressurization question on 02-08-2012 at 02:21 AM
If you have access to a drill you should be able to make a hole easily if you're worried
Posted in thread: Krausen not dropping on 01-26-2012 at 05:15 AM
Jessup, that beer is fine, those clumps are not unusual when using irish moss. What temp is
that beer at and what FG were you shooting for? My suggestion is to slowly ramp up the heat and
shake the ca...
Posted in thread: Bay Area Wild on 09-21-2011 at 05:16 AM
jtakacs - If Brett really was the primary yeast you caught, it will act a lot like Sac when it
is dominant, and won't produce nearly as many of the flavors associated with it when it is
Posted in thread: Bay Area Wild on 09-21-2011 at 05:11 AM
Statseeker, I've done starters from many sources, including fruits but I wanted to get a lambic
like blend and let the lacto have a chance to drop the ph some. That is part of the reason I
let the wor...