THEUKRAINIAN

LATEST ACTIVITY

• Posted in thread: First lager advice on 01-04-2013 at 04:15 PM
  Well guys and gals, an update on this Lager am having issue with this. Yesterday the
  fermentation has drastically slowed to 45-60 seconds per bubble in the airlock. The yeast has
  settled and is now a...

• Posted in thread: Lakeside Lager on 01-04-2013 at 02:36 PM
  Well it has been 4 days since I pitched this lager, I do have one question. I Seen that in day
  2-3 i had a very aggressive fermentation. Yesterday and today It looks like it settled down to
  the bottom...

• Posted in thread: American Wheat Beer - 2nd place Best of show - 2011 HBT BJCP competition on 01-03-2013 at 02:55 PM
  Going to fire up the jet burner this saturday for this batch. Let you all know how it turns
  out.:rockin:

• Posted in thread: the light and hops question on 01-03-2013 at 12:47 PM
  I just stumbled over this thread, I have a Lager that is in primary at this time and in the
  basement where indirect light is on (a light bulb). I'm assuming that a florescent light won't
  affect the wo...

• Posted in thread: Anyone else drink Carlo Rossi for the gallon jugs? on 01-03-2013 at 02:42 AM
  We use to get that ack in ukraine. We gave that wine to an older lady and she distilled it lol

• Posted in thread: Wyeast 2112 - fermented a bit high - thoughts? on 01-03-2013 at 02:09 AM
  Actually, it has to be about 120 degrees to kill the yeast. Yeast actually LOVE warm
  temperatures and would be very active at 85 degrees. So you definitely didn't kill the yeast,
  but you may have some...

• Posted in thread: Lakeside Lager on 01-02-2013 at 11:43 PM
  Mashed and set this bad boy up on the New Year's Eve. Can't wait for it to be done.

• Posted in thread: Advice: Executing a recipe on 01-02-2013 at 02:48 PM
  Really long quote aboveYes! this is what I was talking about. This is a good template to model
  off of and provide direction on to understand the "Lingo." I wanted a general sence of how to
  read one of...

• Posted in thread: Wyeast 2112 - fermented a bit high - thoughts? on 01-02-2013 at 02:15 PM
  That's pretty high for pitching, man. Yeast can survive at up to about 90 F but that's probably
  so high that it shocked the yeast. Some may still be alive but it will probably take it a while
  to get b...

• Posted in thread: Advice: mash not producing head in carboy on 01-02-2013 at 02:09 PM
  Hey sorry for the late response. Holidays + working night shift had me not checking back here.
  Next time you make this maybe an ounce or so of a low alpha acid hop in your boil and boil for
  60 minutes...