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Join Date:

08-16-2012

Last Activity:

12-04-2013 4:40 PM

Likes Given: 4

    ABOUT ME

  • New brewer
  • Belgian Dark Strong Ale
  • Bell's Two Hearted Clone
  • Brewer's Best Pale Ale
  • Brewer's Best IPA
  • Single
  • Jacksonville
  • Florida

LATEST ACTIVITY

  • Posted in thread: Massive underattenuation on 09-03-2013 at 09:58 PM
    Thanks for the help :)

  • Posted in thread: Massive underattenuation on 09-03-2013 at 09:13 PM
    I'll take a reading tomorrow night before I worry anymore. What I meant by "degas" was removing
    CO2 that was in suspension, so that I may be able to get Oxygen into the carboy. I'm operating
    on the fa...

  • Posted in thread: Massive underattenuation on 09-03-2013 at 08:55 PM
    Am I right to be concerned about being unable to totally degas the beer? Will that hinder the
    aeration process?

  • Posted in thread: Massive underattenuation on 09-03-2013 at 08:29 PM
    I was strongly advised to shake very aggressively for sometime to degas and re-aerate the beer
    when pitching US-05, and I did just that. I shook this thing and relieved the gas, shook and
    degassed, sh...

  • Posted in thread: Massive underattenuation on 08-29-2013 at 07:00 PM
    Yes. I stored the warm, freshly boiled wort, in my fermentation chamber overnight then pitched
    the following day. Another day later, I realized that the chest was not set to the intended 62
    degrees, b...

  • Posted in thread: Massive underattenuation on 08-29-2013 at 06:48 PM
    I used four bottles worth of yeast into a 250ml starter of 1.040, then stepped to 600ml, and
    finally, 900ml. The fermentation appeared active, with a strong krausen, tons of airlock
    activity (includin...

  • Posted in thread: Massive underattenuation on 08-29-2013 at 05:40 PM
    I attempted to propagate yeast from a bottle of Bell's. I'm not sure where I went wrong but I
    only got about 50% attenuation from the strain and my beer is stuck at 1.030. Should I rack to
    a new prima...

  • Posted in thread: Keep One, Drop One - Word Game on 08-15-2013 at 02:29 PM
    Wood chips

  • Posted in thread: Krausen but no fermentation? on 08-14-2013 at 02:26 AM
    It would appear that warming the beer to near 70 degrees and swirling it has started evidence
    of fermentation again. I'll give it a week and remeasure.

  • Posted in thread: Krausen but no fermentation? on 08-14-2013 at 02:25 AM
    I've had problems doughing in well in the past, so while I was careful to dough inslow and stir
    well, there is that possibility. I mashed at 149-150 for 75 minutes.

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Primary: Eschatz Two Hearted Clone Conditioning: Choclate Cherry stout Upcoming: Belgian Strong Dark Two Hearted Clone [belgian twist]
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