Recent content by Symin6

Wow impressive. you can identify an infection simply by looking at it. We usually have to plate it up and grow it anaerobically, while also looking at it under a microscope. I would have guess Protein and it seems to have coagulated. But I'm not super human.

I did do the beer and won a small brew contest in Jan. 20lb Schrier Pale Ale 1lb Briess carapils 1.5lb Canada white wheat Mash temp 146 Mash PH 5.4 Adjusted with food grade Phos acid Kettle full 7gal 12.6 Plato PH 5.72(this is what i got) 1.5 Hour boil could be brought to 1 Hour Nugget 14.3%...

are you calculating your mash efficiency using your SG of 1.12? if you are, you're calculating wrong. you have to use your gravity PRE boil. Or maybe I am just reading your post wrong. I hope this helps

ya i would not do that. you can start to pull some off flavor from the grain at high temps like that i wouldn't go over 160. and that's the high end. you should do it how you think you should do it, but not that way.

you can also double mash if you wanted to stick with the 5 gal. at least that's what i do if i want to make a bigger beer

The puree will settle down to the bottom. I have done it a few times before. but if you are worried about that you could put it into cheese cloth. The reason i use puree is because it adds more flavor. If it is just slices you don't get as much surface area/exposure to the beer. You will still...

well he probably wants an estimate of his ABV. So, id look it up if you want to know. if its a little off that's not a big deal. you will be in the ball park still. as soon as you see your airlock slow waaaay down rack into a secondary, and cool. This will brighten your beer and prevent yeast...

you add the priming sugar when bottling. Did your recipe have an estimated Original gravity? Its usually included with the recipe kits. otherwise i don't know, because it depends on the amount of malt added.

yes 5 gallon one would be plenty good for 5 gallon batches. and for the hose clamps.... hardware store maybe?

add to secondary, I like to use Oregon fruit Puree, can be found in supermarket fruit aisle. Id go with one can for 5 gal. This will give you a good peach flavor and aroma. As for the spices. Add a little bit. I am talking grams. Remember you can always add more but you cant take it out.

yeast is not bad for you at all. Its actually good for you. i mean you dont want to just go eat spoonfuls or anything. you might try adding less yeast? if you are just using it to carb up your ginger ale. then very little is needed. but it may take longer then usual to carb up. as for the...

yes it will work.

i read your blog. nice work. Try adding honey instead of sugar... ITS vERY GOOD. Orange blossom is my favorite.

I will be attempting to do a Belgian style with pom and clove tomorrow. Im not sure it i am going to use real pom or just juice. it i do use the real thing i think that i will just crush the juice out of a few 6 or so and NOt add the seeds. Ill post to let you know how it turns out