Last Activity:05-14-2013 3:15 PM
Likes Given: 2
9 Likes on 9 Posts
Posted in thread: Brew Room Overheated! on 01-28-2013 at 07:11 PM
My. We've had pretty big temps swing here too this winter, but I agree that may be a bit much
to deal with. A water bath helps, but there are limits.Even a fairly stable first week would be
fine. A sl...
Posted in thread: Do I need to add more yeast?? on 01-28-2013 at 07:07 PM
I think it will! :drunk: Maybe try rehydrating the yeast this time. It's usually not necessary,
but it's not hard and does help yeast viability considerably. If it doesn't go give a
shout-out, cause t...
Posted in thread: Brew Room Overheated! on 01-28-2013 at 01:03 AM
Ghetto lagering just means you ferment the beer in a place that has a cool enough ambient temp
to ferment at lager temps - about 48* or so is ideal, but somewhat higher is also fine.For
about 6-9 mont...
Posted in thread: Do I need to add more yeast?? on 01-26-2013 at 08:37 PM
Alright! I'd go ahead and pitch more yeast. Also add some yeast nutrient and aerate the beer
somewhat. Give it the best chance possible of restarting. Maybe there was something wrong with
Posted in thread: Weird Taste After Primary on 01-26-2013 at 05:08 AM
Are you sure the hydrometer reading was 2.0 and not, say, 1.200? Or 1.020? Not trying to imply
you're being less than rigorous or anything, but most hydrometers don't go even close to that
high. And s...
Posted in thread: Brewers Best Belgian Trippel on 01-26-2013 at 04:56 AM
Be careful about starting these belgian strongs as a newbie! I tried that and could never wait
long enough.To do a Belgian properly, you should leave in primary for some time - perhaps 2
weeks. 4 cert...
Posted in thread: Do I need to add more yeast?? on 01-26-2013 at 04:39 AM
Oh, and also: how did you propagate/pitch your yeast? What strain?And another tidbit: I use
stick-on thermometers for temp monitoring. Not perfectly exact, but very good for beers that I
need to keep ...
Posted in thread: Do I need to add more yeast?? on 01-26-2013 at 04:37 AM
You really need to keep track of fermentation temp for lagers. The temps you want push the
lower limits of the yeast, and if you fall below they get unhappy and stop working.Beginning
lagering would n...
Posted in thread: first lager starter on 01-26-2013 at 03:46 AM
I'd do this a bit differently. In two ways:1: If you intermittently shake the starter
(introducing O2), you need a much smaller starter.2: By stepping up the starter size, you need
less starter wort o...
Posted in thread: Brew Room Overheated! on 01-25-2013 at 01:10 PM
This reply's probably a bit belated, but hey maybe it'll still help someone. Probably too late
to change much in the flavor profile; the first twelve hours at high krauesen are the most
important for ...