Recent content by schiddy

Recipe?

What type of splenda did you use, the granulated one? All I seem to see lately is the baking blend in the store, not just plain granulated.

Recipe? What parts were better than commercial version? Sorry if I missed it earlier in the thread.

I'm pretty sure it was. Definitely big rush of air escaping when opening too but no bubbles.

Rock hard. Maybe it's not enough time and the chimay. I'll have to try another yeast.

Just now opened one that was in there for about 1 and half weeks I think. Same thing :(

Have a quick question about carbonating soda. I made my first soda recently using soda extract from the brew store, table sugar, and chimay yeast slurry. I bottled them in 1 liter reused soda bottles and left them for a week. The bottles felt very stiff. Put them in the fridge for 3+ days...

Also, have a brewers best English Brown Ale that's been in a secondary for a week now starting to show the same signs as the first picture with a little bit of the white cloudiness. OG and final gravity were spot on as per recipe. This one also tasted fine, can't taste any off flavors but my...

ok took the gravity on this secondary and it's 1.020. Pics to follow that seem discouraging but tasted and didn't taste anything foul. In the first the really white blurry specs I think are just reflection off the carboy opening. Still think it's yeast? Still bottle if gravity is stable or...

Thanks for the fast reply! Now that I think about it, I believe there was a little bit of this in the primary before racking. It tasted good at that time. So do I taste and then bottle or need to wait for this to clear up?

Cliffs: Need help identifying white cloudiness in secondary on/just below surface. Is it yeast or C02 possibly? Can I bottle? Hi all, been lurking for a while. New to brewing, this is my second batch. My intermediate brewer friend has been showing me the ropes. He has been stumped by this...