Last Activity:06-25-2015 11:47 AM
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Posted in thread: Thoughts on Split Batch Recipes? on 03-23-2015 at 05:03 PM
I'm making a 5 gallon batch of Belgian Blonde Ale and I was thinking about splitting the batch
and making 2 different beers with the same base recipe. This is the base recipe:3 lbs Pale Malt
(2 Row) U...
Posted in thread: Over carbonation analysis on 08-22-2011 at 04:50 AM
I ruled out infection because the beer tasted fine in most cases. However in retrospect I think
the bottle bomb batch was an infection after all. These batches were over the past few years,
so I don't...
Posted in thread: Question on getting my lager to finish out on 08-19-2011 at 08:36 PM
That fermentation schedule looks pretty good to me. You had plenty of time in the d-rest to
finish the fermentation. I am not familiar with that yeast, but I would say it's done and it
Posted in thread: Over carbonation analysis on 08-19-2011 at 08:33 PM
I have been trying to identify why some of my beers are coming out over-carbed while others are
fine. They all were fine after inital bottle conditioning, but then over time they got really
Posted in thread: Two fermentation temp questions on 05-17-2011 at 06:57 PM
You're thinking a slow fermentation is a problem in and of itself? Hmmm, I dunno, I can't
decide whether I'm better off taking a minimal interference approach, or taking a proactive
approach.For me I ...
Posted in thread: Two fermentation temp questions on 05-17-2011 at 01:54 PM
I don't have an answer for IR thermometer question or the 3944 yeast, but it seems to me that a
drop in gravity to only 1.048 in 2 weeks is extremely slow - most likely due to the
underpitching. I wou...
Posted in thread: Sanitizing your bottle drier... an other questions??? on 05-16-2011 at 06:16 PM
I use my dishwasher rack to dry my bottles. I run the dishwasher and then spray the rack with
StarSan before using it. I would spray your bottle tree before using it. I also dip the bottle
capper in S...
Posted in thread: Lager Yeast ? on 05-16-2011 at 06:05 PM
+1 on the starter being essential for a lagerAlso, on a recent Jamil show he talked about not
wanting to drop the temps during active fermentation. He is a proponent of starting lower than
Posted in thread: Suspected infection on 05-16-2011 at 05:02 PM
I'm just a noob...but logic would dictate that since your FG is still dropping, you don't have
an infection, you've still got active yeast cells. Bacteria would consume the sugars, but
wouldn't cause ...
Posted in thread: Suspected infection on 05-16-2011 at 01:33 PM
So are you thinking that the lack of a rocky, uneven head points more towards over attenuation
vs. infection? That would be easier to fix as opposed to chasing down the source of an