Last Activity:07-01-2012 10:07 AM
Posted in thread: Suggested Priming Volume for Wheat Beer on 07-01-2012 at 02:41 PM
What is the batch size. If 5 gallons, 2.5oz of corn sugar would be way under carbed. A wheat
beer is usually on the high side of carbonation, 2.5 volumes of CO2 would be on the low side
and that would...
Posted in thread: Suggested Priming Volume for Wheat Beer on 07-01-2012 at 02:08 PM
Hey folks, I've been fermenting a Muntons Wheat Beer. I added a bag of DME also at the
beginning of fermentation. I't been two weeks now and has finished fermentation. I went to the
primer calculator ...
Posted in thread: Yeast in Bottom of Bottles on 01-19-2012 at 04:10 PM
Thanks for the information. So if I did extend primary fermentation to 3 weeks, the yeast would
still respond to priming sugar, but would leave a lighter yeast sediment? That would be great
and I'll d...
Posted in thread: Yeast in Bottom of Bottles on 01-17-2012 at 02:18 PM
I use a 6 gallon primary fermenter. When you talk about keeping your brew in the fermenter for
3 weeks, are you using a plastic bucket? I also have several 6 gallon carboys. I was concerned
Posted in thread: Yeast in Bottom of Bottles on 01-17-2012 at 01:52 PM
Thanks, all good suggestions.
Posted in thread: Yeast in Bottom of Bottles on 01-17-2012 at 01:13 PM
Recently I bottled my second no boil kit. This one was Mintons Connoisseurs IPA Bitter kit.
I've noticed that there is heavy yeast sediment in the bottom of my bottles. While making the
kit, I did not...
Posted in thread: Bottle storage on 01-12-2012 at 03:18 PM
I'm new to beer berwing as well. I've purchased a case of 12 oz bottles (24 for about 10 bucks)
and 3 cases of 22 oz bottles (12 for about 10 bucks). I also found the bottle of American
Champagne (24 ...
Posted in thread: Help with Acid Test Kit on 01-01-2012 at 04:47 PM
If you've over acidified one batch, you can blend some of it with other wines. The good news is
that you will need very little sulfite to protect it.
Posted in thread: Help with Acid Test Kit on 01-01-2012 at 04:15 PM
It sounds to me like you are measuring TA or Total Acid. I've used this type of kit before. You
add the buffer until the solution turns blue or purple. This is why it is rather difficult to
use with r...
Posted in thread: Beer in a Champagne Bottle on 01-01-2012 at 04:03 PM
Thanks, That's good to know. The champagne that I had was Korbel, which is a California
Champagne. Next time I brew I'll fill it up.Thanks,PCharles