Recent content by Pratzie

We need to know how long its been priming and roughly what temp it is sitting at.

haha love the name. Now where's the Trump's P&ssy Grabbin' Pale Ale? :D

Yeah we recently passed legislation to allow shipments of wine to our homes thru the mail... as long as said winery/vineyard purchased a license to do so. Such a joke, all about the money. Yet our state reps and senators get ridiculous per diems and salary/benefits. Friggin' joke.

You think some states are bad, get a load of this bull**** in my home state of PA. http://www.pennlive.com/entertainment/index.ssf/2016/09/pa_liquor_law.html And I have a good friend who works in Liquor Enforcement and he talks about it all the time how the laws are still Prohibition aged...

Hmmmm, I'm at a loss, I've used Nottingham a few times and never had an issue like this. My preference is to lightly boil/simmer anything that will be going into the secondary but I can't really say if that is what is causing you issues. I've not used Maple in anything other then cider so I...

Ballsy. Stupid, but ballsy :) When you have it in the secondary, it will def ferment those sugar from the cereal. It won't get to the high krausen state but it will happen. Either way, you wouldn't bottle it until the remaining yeast for done there thing and died so it shouldn't affect...

Wait, u added the cereal dry to the secondary? If that's the case, you may be set up for an infection. Any fruit or stuff added for secondary fermentation is normally boiled/simmered so it kills anything bad and doesn't ruin the beer. Secondly, you shouldn't normally bottle anything after...

Eggs/sulfur are also referred to as the chemical name of hydrogen sulfide and are yeast related. DMS being Dimethyl Sulfide which deals with the malt. You can prevent the DMS/Corn smell, the sulfur smell is just a byproduct of the fermentation and its something you just deal with. But you...

perfectly normal, its DMS. Extend your boil next time to 90 minutes or more and it shouldn't happen again. http://www.picobrewery.com/askarchive/dms.htm

More importantly is your stovetop electric or gas? Its gonna take quite awhile to get 5+ gallons of water boiling on an electric stovetop. I've done 4 gallons on my electric and it took quite awhile to get it rolling and keep it going. Just something to keep in mind especially if you are...

But does it have Bluetooth? :confused:

Theres a chance other things were masking those when you tasted it after primary and when it cleaned up in secondary they became more prominent. What strain did you use?

Eff that, I want a sensor to graph/timeline the sugar decrease/alcohol increase. And I want it automated, with a live feed camera that I can share to my IG/Facebook feed and I wanna do with with Raspberry Pi so I can keep bragging about how my pi is better then yours. And I wanna call the...

http://tobrewabeer.com/index.php/2015/06/24/yeast-viability-over-time/ Someone shared this with me when I started looking into yeast starters awhile back. Specifically, what I'd think you should take away from it is that the decrease is non-linear so to answer part of your question...

If you have another available starter vessel, I'd cold crash, decant and then store in the fridge while you use the second vessel for the second starter. Otherwise I'd cold crash, decant and then store the yeast in a sterilized vessel, like a mason jar and just buy another packet, make...