Recent content by Toby2

Thanks all. I hadn't thought about it, but these were early batches in my brewing and I very well may have bottled them to early. They were very heavy beers too, so they may have finished fermenting in the bottle. As for the packed Corn Sugar, that's possible and I'll switch to weight on...

Is there any way to tell if it is an infection? Also, I've been drinking them and they taste great. Additionally, I meant corn sugar.

Sometime in the next thirty to ninety days, I'm planning to brew three five gallon batches of stout for Octoberfest, Thanksgiving & Christmas. I want to bottle it and store it till use. The problem I have is over carbonation. I brewed some stouts in October and November of last year and...

Thank you for the replies. I used dry yeast and I made a quart of starter. Did I over pitched and what effect will this have on my beer? By the way, I've never such an active fermentation and I've never this much activity so early either. Next batch, I'll go back to liquid and make a...

Thanks for the calculator link and I'm with you on the 'more is better yeast cell count', but I'm more interested in what the starter does that I can taste in my beer. Will there be a difference in taste versus the same batch with a packet of dry yeast sprinkled on top? I've searched starter...

On Friday, I made a 32 oz starter with a cup of LME and a single packet of dry yeast. Last night, I pitched it and today my air lock is running like super duper fart machine. In the past, I've waited 24 hours plus for a sign of fermentation and this morning I was amazed. If possible, will...

I did a little research and it appears the spots are a byproduct of a fungus (Paecilomyces - Hyphomycetes). They are naturally occuring in the air and on the ground. Ideally, they need three things to grow and I gave it to them, food, warm & moisture. I bottled three batches on a Sunday. I...

Plus one on the plastic bucket. Love the banter, but what are the pink spots and has anyone else gotten them? The two buckets in question have about four to six batches each and I keep them clean. Additionally, I lease a few ounces of cleaner in each when they are on standby. I just...

I use C-Brite cleanser and it isn't from an extremely dirty bucket either. I found the marks after a four week ferment and the beer is fine. Ideally, I'd like to know if anyone knows why they appear or what they may be. I'll reuse the bucket, I'm certain it is clean.

Anyone ever seen pink spots on their fermenting bucket between batches...fungus, bacteria, etc.??? Toby

I recently brewed my second and third batch of a nice stout I've made before. I thought it could use more of a chocolate flavor or taste. Not knowing how much, I added 1 oz. of cocoa powder during the boil. 1 oz. of cocoa was almost half a coffee cup. You must have emptyed the can...

As with most people, my first four batches were extract kits that contained LME and or DME. Upon putting together my own recipes, I found LME (I don't use pre-hopped or canned and I buy from a source that has fresh stock) to be less expensive and equally easy to work with. After a little...

Thanks for the advice. I just searched for Fermatap thermometers and find nothing but forums and threads. Will you please recommend a place to buy it. I have the Midwest catalog open and none there. Toby

I'm a relatively new brewer and I find myself checking temperatures repeatedly during the boil and cool down. I realize it is a bit of work and money, but I'm considering installing a dial theremometer in my 7 gallon stainless brew pot. I'm thinking it would save me having to grab the floating...

I recently made and have been drinking a Watney's Cream Stout clone. Fantasic beer and I order the ingredients to make two more batches. Ideally, I'd like to see if I can improve it without months of aging. In the absence of letting it age for months, can I add 2 or more ounces of cocoa...