Recent content by Tim

I have always thought that water quality was important. I received a lot of criticism because I painstakingly used the fridge water filter to source my water. The output of the filter was very slow. Everyone I spoke to, at beer suppliers particularly, said that using tap water was fine. Now...

I would think so but being a Wit Bier that should be fine.

Thank you very much guys, I'm glad to hear that!

When bottling my last batch of beer I mistakenly (stupidly) added servomyces (yeast nutrient from White Labs) to the priming extract in addtion to another package of yeast (oh boy...) ... will this cause my bottles to blow? The beer tasted great going into the bottles and I'd hate to see it all...

I will, just trying to brew the right beer to have it with!! :drunk:

Just thinking of trying a test batch of brew with marijuana in with the hops. Seeing as they are from the same family I would think it would work, has anybody tried this and care to admit it? I would only brew a 1 gallon test batch as my preference is for hoppy IPA's a la Hop Head, Phillips...

I have what sounds like the exact same "thing" on top of my stout which has been in the secondary for about 3 weeks now. I don't see anything growing so I can only assume it's not mold. I'm going to taste and bottle it this week, hopefully it turns out OK as I'm looking forward to it.

Thanks for the repsonse. I guess I could go on-line and order but I'm up on Vancouver Island and it would probably cost more than the whole brew to do so.

I am about to brew a simple wheat beer and due to a lack of any wheat bear yeasts I will be forced to use the following yeast or wait about month until I can brew ... will this work? 1214 Belgian Ale Yeast. Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great...

I have a stout that looks almost exactly the same as your pictures and I was getting ready to pour it down the drain, maybe I'll reconsider and bottle it ... my primary fermentation went fast and then I got this look in the secondary. The thing that really concerned me was the lack of any...

Thanks for your answers, I guess I will keep it in the secondary for a while. Another quick question on the same subject, does the temperature on the secondary matter as much as on the primary with respect to keeping it a steady temperature?

It was in the there for 5 full days and it took about 24-36 hours to get going.

I'm still new at this and not sure if I did the right thing and a little to late to ask but here it goes... my starting gravity was 1.064 and my finishing gravity was 1.024 although I don't know the exact temperature as it went below the 66f listed on the side of my fermenter. It seems really...

Thanks, I hope it wasn't above 35C. If it was and I need to pitch new yeast will it have a great effect on the taste of my brew?

I'm not sure as I didn't have a thermometer handy but it would have been above 30c for sure, beyond that I can't say.