Recent content by Steven9026

panthers 43

Thanks,, I've talked to them and they gave me info,, but none of it included the items that I needed.. They also told me they don't test for magnesium. I got a report from my local DHEC office and it listed 163 things on the test results, but alkalinity, calcium, or magnesium levels were not...

Anyone here from Columbia, SC able to get a water profile? I have tried every angle that I know and cannot get any reports that shows the alkalinity, calcium, or magnesium levels.. I have been able to find out the levels of 163 other things in their water...

Lol. Thanks gentleman.

Mknox are you calling the s lock the double bubble?

I put vodka in my airlock for that reason.

Three piece. Been cold crashing for years and never seen that happen. Thought maybe it was the pressure change when I opened the frig.

Why would the airlock on my cold crashed beer be bubbling away at 36 degrees? I've never had one do that.

I'm letting it finish out it's fermentation and I will rack it.. It has no hops in it, so should I dry hop it a little?

I brewed an all grain pale ale Saturday. After collecting the mashed wort in my boil kettle, I decided to run a little more sparge water through the grains and collected about a gallon of wort. I planned on putting in the frig and cooling it and boiling the next day just to see what it taste...

Thanks Guys, I was thinking it would come up a little bit short.

If I do a 1000 ml .040 starter, decant all but the yeast cake after fermentation is complete and then fill to the 1000 ml point on my flask with another .040 wort, will that provide me with almost the same amount of yeast to pitch as a 2 liter starter at .040 would?

I'm ready to win!!

How long are you leaving your jars or whatever you use to capture your yeast in outside? I saw on another post that two weeks was the best time to wait and make your starter. Does that mean you leave your wort exposed to the air for two weeks, or you leave it out for a couple of hours and then...

Hmmmmmm, well I can only image what the yeast will smell like when captured in the 80's . LOL. I'm going to still let it go, just to see what happens. It will be a while before the temps get back into the 70's for a 2 week stretch.