Last Activity:09-11-2012 12:41 AM
Posted in thread: Bottling temp on 04-30-2012 at 04:59 AM
The fermentation process is complete at the point of bottling (except for the small amount of
sugar added at bottling). I think the yeast temperature is going to be more relevant during
Posted in thread: Interesting brew day. Amber/Red attempt #1 on 04-09-2012 at 06:09 AM
shouldn't cause any problems.
Posted in thread: Is a 9 gallon brew kettle big enough? on 04-03-2012 at 11:47 AM
IMHO, A 9 gallon kettle is plenty. The one I currently use is 9 gallons and I've never had any
issues with it. Figure this way, say your shooting for say 5.5 gallons in the fermenter. So
Posted in thread: Founder's Centennial IPA (help) on 03-11-2012 at 11:46 AM
good luck. Let us know how it turns out. This is by far my favorite IPA.
Posted in thread: I think I may have made a mistake...Help? on 03-06-2012 at 11:51 AM
Corriander and zest is typically added at flameout or shortly before. I don't think your going
to have the same effect as a 60 minute boil of hops. I think if anything you might have
eliminated those ...
Posted in thread: Quick ? about partial extract taste on 02-27-2012 at 12:08 AM
1/2 lb of crystal 40 in a gallon of water isn't going to yield a ton of sweetness.
Posted in thread: Large amounts of "fluffy" trub on 02-26-2012 at 11:36 AM
I think what your seeing is cold break material. If you google cold break, you'll get some good
pictures of what your talking about. Cold break is composed of proteins that require cooling in
Posted in thread: Should I wait? on 02-26-2012 at 06:59 AM
I think myself and many other people on this board would agree that a secondary is completely
unnecessary unless you enjoy cleaning buckets. When I started brewing I almost always did a
Posted in thread: Quick ? about partial extract taste on 02-26-2012 at 06:41 AM
Mashing is different then steeping. Mashing is actually the conversion of starch to sugar by an
enzyme contained in a base malt. In order for the enzyme to be activated and the conversion to
Posted in thread: yeast question on 02-18-2012 at 11:49 AM
Theoretically you could use either to ferment wort. Prior to the advent of yeast strains
packaged for the homebrewer that's what you used. That being said, "Ale" yeast allows tons of