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Join Date:

02-01-2009

Last Activity:

02-18-2010 8:43 AM

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LATEST ACTIVITY

  • Posted in thread: Stalled Fermentation - Need help on 02-01-2010 at 01:19 PM
    Well, FML.I attempted the above stuck fermentation fixer. Last monday I had a brown ale that
    just finished fermenting and I transferred it to secondary. I then racked my stubborn stout
    onto the yeast ...

  • Posted in thread: Stalled Fermentation - Need help on 01-06-2010 at 03:14 PM
    if you do a search for stuck fermentation. there is a thread about doing this. the person who
    started the thread said that this method worked for him every time.it would be worth a try.I
    did a search ...

  • Posted in thread: Stalled Fermentation - Need help on 01-06-2010 at 03:00 PM
    Given the fact that it has fermented slightly and some alcohol is present, would aerating at
    this point be a bad idea?I really hope that the malt extract I received isn't bad as I have
    another 20lbs o...

  • Posted in thread: Stalled Fermentation - Need help on 01-06-2010 at 01:48 PM
    Bump. Anyone have any other ideas wtf might be going on with my beer and any suggestions to fix
    it??

  • Posted in thread: Stalled Fermentation - Need help on 01-05-2010 at 03:02 PM
    I have already tried stirring it and keeping it at a warmer temperature which didn't do
    anything.I tried a second hydrometer as my main posts notes - both read 1.050As far as the
    second suggestion goe...

  • Posted in thread: Stalled Fermentation - Need help on 01-05-2010 at 01:51 AM
    Sorry in advance for the long post - I figure the more details the better....Grains:1.0 lbs.
    Caramel/Crystal Malt 601.0 lbs. Roasted Barley0.5 lbs. Chocolate MaltExtract:8 lbs. Light/Pale
    DME1 oz. Tar...

  • Posted in thread: Slow/stalled fermentation on 12-31-2009 at 01:33 PM
    Nottingham was the last yeast pitched:"The recommended fermentation temperature range of this
    strain is 14 to 21C (57 to 70F) "

  • Posted in thread: Slow/stalled fermentation on 12-30-2009 at 06:04 PM
    Already tried warming it up - had it at ~76 for 2 days. And yes, I'm reading the hydrometer
    correctly.

  • Posted in thread: Slow/stalled fermentation on 12-30-2009 at 01:19 PM
    It only dropped 8 points in 2 weeks.....and you're suggesting to leave it be? Is this just
    going to be a retardedly slow fermentation?

  • Posted in thread: Slow/stalled fermentation on 12-29-2009 at 04:30 PM
    Grains:1.0 lbs. Caramel/Crystal Malt 601.0 lbs. Roasted Barley0.5 lbs. Chocolate MaltExtract:8
    lbs. Light/Pale DME1 oz. Target (Beginning)1 oz. East Kent Goldings (Finishing)6 oz. Cocoa
    powderWyeast I...

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