Recent content by thomasfgeary

I ran the numbers and the OG seems a little low, but nothing to worry about. My calc has the OG at around 1.065. The final gravity depends on the yeast but it should be around 1.016 :tank:

It all depends on your taste. The 2 ounces with 1 minute left is very simlar to dry hopping, but for my taste you can never have enough hops. Give it a shot. As for the length of time, 1-2 weeks is more then enough time. Anything longer and the aroma will dissipate.

Exactly how are you saving time???:confused: If I read it correctly, you are still boiling for 50 minutes, where is the saved time?

I am making a stout and I have read a lot about using malto-dextrin to improve the mouthfeel. When should I add this? I read in one place to add it during bottling, is that correct? I realize it is unfermentable, but I figured I would want it included during fermentation.:mug:

Thanks for all the advise. It seems like many people may be using a plastic bucket which is easier to clean. I am using a glass carboy and the amount of gunk in it after racking it to the secondary or bottles would be very hard to get out without risking contamination. I will try it on my...

it just seems like a very easy way to contaminate the beer.....I'll sterilize and pony up for the new yeast. Thanks for the info

I skimmed through them, but none of them answered my basic question. I was wondering if there were any real advantages other then having to buy more yeast?

What are the benefits of keeping the old yeast cake in the carboy and pitching a new batch of wort on top of it??:drunk:

I am in a small city apartement and don't have enough room for any of the larger ideas you mentioned. Maybe I will try the cooler with ice water.

I have fermenting my last several batches at about 76-77 degrees. Is this to high? I live in an apartment and I have very little contol of the temp where my primary is stored. Any suggestions on lowering the temp?:confused:

4 lb. pale lme 2 lb. extra light dme 4 oz victory(toasted) 4 oz cara wheat 8 oz pale grain 1 oz amarillo hops(bittering) .5 oz libert hops(flavor) 1 oz liberty hops(aroma)

When I tested my American Pale Ale's original gravity I got a reading of 1052. From everything I have read this seems to high for an ale. Any tips on how get the correct original gravity?