Recent content by tsheets

Yes, fermentation was in the same basement. I gave it a week in primary and 3 weeks secondary. OG 1.056, FG 1.014 (but I think my hydrometer reads +.003). It was an extract kit and used danstar notttingham dry yeast, not that I think any of that really matters, but, who knows. I was just...

They were in the fridge for 8-12 hours before opening. I know most people recommend 24-48 hours, but, I can't say that I've noticed a huge difference. Not to the point of gushers vs non-gushers, anyway. Since they weren't that way 2-3 weeks ago, I wondered if it would continually get worse...

I have been having a problem (since resolved) with my siphons leaking when transferring to bottling bucket / bottles. I added a hose clamp that you screw tight to take care of that issue. My question is will this air leak cause the yeast to be more active in the bottle and over carbonate /...

Looks great! I also started brewing again this past Summer after about a 10 year or so absence from the hobby. Back in the late 80's / early 90's things were sure a lot different than today! In the pre-Internet days, Information and the selection and availability of ingredients was nothing...

That is great advise! My first batch after a 10 year hiatus, I followed the directions to the letter. Through sloppy processes, I ended up with about 4 gal instead of 5 in bottles which compounded the problem of too much priming sugar (per the instructions). I had bulging caps and couldn't...

I fill my 5gal carboy up just a little past the shoulder, a couple of cups shy of the 5gal mark and use a blowoff tube for the first few days. I also try to keep the temps in the lower half of the yeast's preferred range. May not be ideal, but, it lets me use what I've got.

If leaving the lid on but vented / cocked a bit is the difference between a strong rolling boil and a barely boiling simmer, I would go with the strong boil.

I also just did my first all grain / BIAB 2.5 gallon batch. That night I was a bit alarmed at the amount of dediment compared to previous extract batches. Within a day it had packed down a LOT, and now, after a week in the fermenter, it appears to be a little more than extract, but, not too...