When my BC quits feeding grain through I momentarily reverse the drill instead of emptying the hopper, this usually fixes it. I have a wobble in the shaft that can be felt when using a drill but it still works fine. Probably not the best piece of equipment I have bought, but does the job.
Why no starter with dry yeast? I understand the higher cell count than liquid yeast but what other reasons? I typically only make a starter on higher gravity beers say above 1.060 with dry yeast. I usually dont bother rehydrating and just pitch on lower gravity beer.
I grew up in Gunnison but have lived here for the last 20. Thanks for the heads up on the yeast. I have a blowoff tube on it right now and it is definetly fermenting.
I left my s-05 yeast starter to close to the wood stove and my yeast had heat stroke. My Imperial Stout with an o.g. of 1.098 could not wait for a new starter. I quickly kegged my Centennial Blond and poured the cake on the stout, The cake was Nottingham, I am wondering how much this will change...
You might consider copper. I found a 2" piece about 18" long at a scrap yard. The fittings were the pricey part,but I think it would be cheaper than stainless and easier to work with. I have been using it for a year now with no problems and I have not grown a third arm yet.
My bad, I checked just know and got 1.093. This is 4 hours after pitching but its not active yet. Now I am disappointed I was shooting for 1.123 but I got 6 gal instead of 5. Guess I will have to settle for a little smaller beer. I think I must have gotten a strong sample as suggested as I...
I could be wrong which i am frequently, but the hydrometer read 1.38. I was reading it at about 80 degrees but that still would not make that big a difference. I have already pitched yeast but I might check with my refractometer just for kicks.
Well I decided to try an extract I usually only do A.G.
I used 6lbs of dry amber dme
9lbs of light dme
1/2 lb of crystal
1/4 lb of carapils
1/4 lb of caramunich
2 oz of summitt
2 oz of centennial
2 oz of cascade
I ended up with 6 gallons.
Damn that reminds me I forgot the irish moss...
Just out of curiosity I am wondering what the highest o.g. beer members here have brewed. I just overshot my barley wine with a o.g. of 1.380. I am hopeing my s-o5 will work. I did make a starter but this still looks kind of high to me. So put my mind at ease and tell me you have made bigger beers.
I dont know if this is legal? I would like to make brandy from the many gallons of wine I have stacked up. I am running out of wine bottles and have 15 more gallons fermenting, I thought this would be an interesting solution. Any thoughts or suggestions?
I have brewed several batches of Bavarian Hefe and really like it. Thinking of adding a cherry extract to the next batch. Shoud I add this at bottling time or in the third week in the primary since I dont secondary? How much extract would be sufficient for 5 gallons?